How to cook delicious and simple Korean pill cabbage

For pickling, pickling or pickling, cabbage is certainly finely chopped. However, due to the laboriousness, not many housewives like the shredding process, therefore pill cabbage is gaining great popularity.

It differs from the classic recipe in the way the cabbage leaves are cut into small squares. It is convenient and original. Adding beets to the recipe gives the dish a bright red color. From the article you will learn how to choose ingredients and make a pill with beets, in a spicy marinade, no vinegar.

Which cabbage is suitable for making pills

The main ingredients of this preparation are white cabbage and beets.... In Asia, they prefer Peking.

Interesting! The name "pelyustka" or "pilyuska" has Ukrainian roots, which means "petals". The red beetroot-colored cabbage leaves cut into squares really resemble petals.

Selection and preparation

For cooking you need:

1. White cabbage of mid-season and late varieties: Slava, Belorusskaya, Podarok, Moscow late, Yubileiny Semko, Kamennaya golovaya, Kupchikha. Choose small forks for easier chopping.
2. Small to medium sized beets. It marinates better.
3. Edible salt coarse grinding. Iodized cabbage will make the cabbage soft, and the preparation will quickly deteriorate. You can use sea salt. Its amount is halved than recommended in the recipe from the cookery.

How to make Korean cabbage pill

Main ingredient is pepper paste... And also, instead of the usual white cabbage, Koreans prefer Peking cabbage.

Attention! The pepper paste is prepared the day before the marinating process.

Ingredients:

• Chinese cabbage - 1 kg;
• salt - 25 g;
• sugar - 10 g;
• pepper paste - 1 tbsp l.

Pepper Paste Ingredients:

• garlic - 10 heads;
• coarse salt - 2 tbsp. l .;
• hot red pepper - 100 g;
• water - the volume is determined during cooking.

Cooking instructions:

1. Prepare pepper paste: pepper, cut into pieces, mix with salt. Boiling water is poured into this mass to the consistency of liquid sour cream. Mix well, remove to cool.
2. Peel the heads of garlic, pass through a meat grinder or grind in a blender until gruel is formed. Mix it with a mass of pepper.
3. Close the finished pepper paste with a lid, put it in the refrigerator overnight.
4. Cut the Chinese cabbage forks in two. The base of the stump is removed.
5. Each half is cut across into 2 cm thick pieces.
6. Place the cut pieces in a deep, wide container. Sprinkle with salt, sugar. Gently knead.
7. The load is placed for 10-12 hours, then the cabbage slices are washed under water.
8. Add pepper paste to it.
9. Put plastic gloves on your hands (sharp paste). Stir gently with your hands so that all the pieces are in the paste.
10. Cover the container with cling film. Leave for 2-3 hours at room temperature.
11. Mix again. Leave for another 4-5 hours.
12. Transfer the workpiece to clean and dry glass jars. Put in the refrigerator.

Recipe variations

Homemade preparations help out throughout the winter. Made according to different recipes, they decorate the festive table and diversify the everyday menu.

In a spicy marinade

Marinade gets a spicy taste due to the presence of hot pepper... For spicy lovers, the following recipe.

Ingredients:

• cabbage - 1 kg;
• beets - 200 g;
• carrots - 150 g;
• garlic - 1 medium head;
• chili pepper - 2 pods;
• vinegar 9% - 100 ml;
• sugar - 80 g;
• coarse salt - 1 tbsp. l .;
• water - 0.5 l;
• bay leaf - 3 pcs.;
• black peppercorns - 3 pcs.

Cooking instructions:

1. The cabbage leaves are cut into squares.
2. Beets and carrots are washed and peeled. Beets are cut into thin semicircles, carrots - into thin circles.
3. Garlic is peeled, cut into thin plates.
4. Hot peppers are washed, the stalk and seeds are removed. Cut into thin rings.
5. Chopped ingredients are placed in clean glass jars: pepper, cabbage squares, carrots, beets.
6. The marinade is cooked: water, salt, sugar, spices are mixed. Boil for 5 minutes, remove the bay leaves.
7. Remove from heat, add vinegar.
8. Pour the vegetable mass with hot marinade.
9. Close with lids.
10. The workpieces are kept for 3 days at room temperature.
11. Then transferred to the refrigerator.

Take a note:

How to deliciously prepare sauerkraut with bell pepper

The most delicious recipes for Gurian cabbage

Cabbage in tomato juice for the winter without sterilization

Quick cooking

Ingredients:

• white cabbage - 1 kg;
• beets - 200 g;
• garlic - 6 cloves;
• water - 500 ml;
• coarse salt - 30 g;
• sugar - 30 g;
• allspice peas - 3 pcs.;
• black peppercorns - 3 pcs.;
• bay leaf - 2 pcs.;
• vinegar 9% - 50 ml.

Cooking instructions:

1. Release the forks from the upper leaves. Cut into two parts, remove the stump.
2. Each part is divided into quarters.
3. Beets are washed, peeled, chopped into strips.
4. Peel the garlic, chop finely.
5. Chopped vegetables are mixed in a deep bowl.
6. Transfer the vegetable mass to clean glass jars.
7. The marinade is cooked: sugar and salt are poured into boiling water, spices are added and boiled for 5 minutes. Harvested bay leaves.
8. Remove from the stove, add vinegar. Allow time to cool.
9. Pour vegetables with warm brine.
10. After complete cooling, put in the refrigerator for 24 hours.

Cold method without vinegar

This recipe is suitable for families with small children and adults with gastrointestinal problems. The lack of vinegar makes the work piece soft.

Ingredients for 3 1L cans:

• cabbage - 2.5 kg;
• beets - 400 g;
• water - 1 l;
• coarse salt - 50 g;
• sugar - 50 g;
• allspice - 6 pcs.

Cooking instructions:

1. Boil water for the brine. They put it to cool.
2. Remove the top leaves from the fork.
3. Cut the head of cabbage into 4 × 4 cm squares.
4. Beets are washed, peeled. Cut in semicircles no more than 5 mm thick.
5. Cabbage squares and layers of beets are placed in clean glass liter jars, alternating with each other.
6. A cold brine is prepared: salt and sugar are poured into the cooled boiled water, pepper peas are put. Stir until complete dissolution. Salt impurities may remain at the bottom.
7. Vegetables are poured with brine through cheesecloth. They must be completely covered with liquid.
8. The workpiece costs 5-6 days at room temperature.
9. Every day, pierce with a wooden stick to prevent carbon dioxide from accumulating, and remove the foam.
10. At the end of the term, the jars are closed with nylon lids and stored in the refrigerator.

Without beets "In a hurry"

This appetizer is made on the eve of a feast.

Ingredients:

• cabbage - 1 head of cabbage weighing 2-2.5 kg;
• sugar - 100 g;
• vinegar 9% - 100 ml;
• large carrots - 1 pc.;
• garlic - 8 large cloves;
• coarse salt - 1 tbsp. l. with a slide;
• water - 1 l.

Cooking instructions:

1. The head of cabbage is cleaned from the upper leaves.
2. Cut into quarters so that each has a part of the stump.
3. Place in a saucepan, cover with water and cook for about 30 minutes.
4. In another saucepan, the brine is boiled: water + salt + sugar. Bring to a boil.
5. Remove from heat, add vinegar.
6. Carrots are washed, peeled, chopped on a coarse grater.
7. The garlic is peeled and passed through a press.
8. Half the carrots and garlic are placed in a deep container. Quarters of cabbage are folded on top. Cover with the remaining carrots and garlic.
9. Pour in warm brine so that the pieces drown in it. If there is not enough liquid, prepare another portion.
10. The completely cooled workpiece is placed in the refrigerator for a day. Serve on the table without brine.

With beets

Garlic and hot pepper give this appetizer a spicy pungent taste.

Ingredients per 1 L can:

• white cabbage - 500 g;
• beets - 100 g;
• carrots - 80 g;
• hot pepper - 0.5 pod;
• garlic - 6 medium cloves;
• water - 1 tbsp.;
• sugar - 2 tbsp. l .;
• coarse salt - 0.5 tbsp. l .;
• vinegar 9% - 30 ml;
• bay leaf - 2 pcs.;
• black peppercorns - 2 pcs.;
• allspice peas - 2 pcs.

Cooking instructions:

1. The cabbage is cut into 3-4 cm squares.
2. Beets and carrots are washed and peeled. Cut the beets into semicircles 3-4 mm thick, carrots into thin circles.
3. Pepper is washed, seeds are removed from the stalk. Chop finely.
4. Peel the garlic, cut it in half lengthwise.
5. Vegetables are placed in a clean glass liter jar in layers: beets, carrots, garlic, cabbage, hot peppers. Alternate layers to the top of the can.
6. The marinade is cooked: salt, sugar, spices are added to boiling water. Boil for 4-5 minutes. Take out the bay leaves.
7. Remove from heat, add vinegar.
8. Pour vegetables with hot marinade.
9. The workpiece costs 3 days at room temperature.
10. The finished cabbage is stored in the refrigerator.

Terms and conditions of storage

For storing salad for the winter:

1. Choose recipes with marinade. Pickled cabbage with vinegar, rolled up in glass jars under lids, is stored for a whole year in a cold basement, cellar, refrigerator.
2. Glass containers increase shelf life. The workpiece in plastic is kept for no more than 7 days in the refrigerator, in glass - 1-3 months (depending on the preparation method).
3. Storage on an insulated balcony in glass jars is possible at a temperature not lower than 0 ° C.
4. The optimum temperature is from 0 ° С to + 5 ° С with humidity up to 75%.

Conclusion

Cooking pill cabbage does not take long because there is no need to finely chop the main ingredient. The variety of recipes allows you to choose exactly the one that suits the taste preferences of all family members.

The original way of cutting cabbage leaves and beautiful beetroot color make this appetizer attractive and suitable even for a festive table.