Kimchi or spicy cabbage is a favorite of Asians. It can be used to make soups or add to main courses as an appetizer. Korean-style cabbage at home is ease of preparation and a novelty in the diet. Write down the best 12 recipes!
1. Korean cabbage with dill
An appetizer that will become a godsend at any time of the year.
You will need: 3 white cabbage, 1 l. water, 100 ml. 9% vinegar, 1 tablespoon coarse salt, 3 tbsp. ground red hot pepper, 5 bay leaves, 6 sprigs of dill.
Preparation: Cut the cabbage into quarters or eight pieces and place in an enamel saucepan. Sprinkle with pepper, pounded lavrushka, dill. Prepare a marinade from water, vinegar, salt - pour boiling water over the cabbage. Cover the top with plates and place the load. The first heads of cabbage can be eaten after 48 hours.
2. Korean marinated cabbage with carrots
Very rich, spicy and pungent taste!
You will need: 1.5 kg. white cabbage, 2-3 carrots, 1 hot chili, 5-6 cloves of garlic, 3 tbsp. vegetable oil, 4 tablespoons. apple cider vinegar, 1 tablespoon salt, 1.5 tbsp. sugar, 2 tsp. ground coriander, 1 tsp. ground black pepper, 1/2 spoon of ground turmeric.
Preparation: Cut the cabbage into large rectangles and transfer to a deep container. Salt and pepper and remember with your hands so that she lets the juice. Grate the carrots on a fine grater, chop the garlic and chili - add everything to the container. Stir and add vinegar, oil, spices.
Mix all ingredients well and transfer to an airtight plastic container. Send the container to the refrigerator for 3 hours. Ready!
3. Korean cabbage with cloves for the winter
Easy preparation for the winter, which even a novice housewife can handle.
You will need: 300 g white cabbage, 50 ml. vegetable oil, 1 tbsp. sugar, 1 tsp. salt, 2 tbsp. vinegar 9%, 100 ml. water, 1 tbsp. spices for Korean carrots, 1 red chili, 5 cloves.
Preparation: Cut the cabbage into rectangles, the peppers and cucumbers into strips, and grate the carrots. Put everything in a saucepan and fill it with water, vinegar, oil, spices. Leave warm for 45 minutes. After this time, boil over the fire for 10 minutes. Then roll up the salad in sterile jars and place it upside down. Cover with a blanket and leave for 24 hours.
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4. A quick Korean cabbage recipe
Want something spicy, but quickly? This recipe is the perfect solution!
You will need: 1.5-2 kg. white cabbage, 300 g bell pepper, 1 chili pepper, 250 g carrots, 1 liter. water, 1 tbsp. rock salt with a slide, 2-3 tbsp. sugar, 10 ml. vinegar essence 70%.
Preparation: Chop cabbage and peppers, grated carrots. Transfer everything to a 3 liter jar and leave a gap for the marinade. Boil water with salt and sugar, add vinegar and turn off the heat. Pour hot brine over vegetables and leave to cool. Hide the jar in the cold for 8-12 hours.
5. Korean cabbage with beets
The more beet slices you add, the richer the cabbage color will be!
You will need: 2 kg. cabbage, 300 g of beets, 1 head of garlic, 1.2 l. water, 120 ml. vinegar 9%, 120 g sugar, 50 g salt, 1 tsp. red chili, 3 bay leaves, 10 allspice and regular black peas, 3 cloves.
Preparation: Cut the cabbage into eight parts, remove the cabbage and transfer to a deep saucepan. Chop the beets and chili and add to the same. Cook the marinade from water, garlic and spices. Pour hot brine over vegetables and send to marinate in a cool place for 48 hours.
6. Korean cabbage with cucumbers for the winter
An unusual combination with a very fresh taste!
You will need: 300 g of white cabbage, 150 g of cucumbers, 80 g of sweet pepper, 50 ml. vegetable oil, 1 tbsp. sugar, 1 tsp. salt, 2 tbsp. vinegar 9%, 100 ml. water, 1 tbsp. spices for Korean carrots.
Preparation: Cut cabbage and carrots, peppers and cucumbers into thin slices.Put everything in a saucepan and fill it with water, vinegar, oil, spices. Leave it on for 1 hour and then simmer for 5 minutes.
Put the salad in sterile jars, roll up with sterile lids. Put the jars upside down, wrap them up with a blanket and leave them there for a day. After 24 hours, the cabbage can be hidden in the cellar or refrigerator.
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7. Korean cabbage with beets and carrots
Incredibly quick recipe!
You will need: 200 g of beets, 200 g of carrots, 200 g of white cabbage, 150 g of onions, 50 g of vegetable oil, 2 cloves of garlic, 1.5 tbsp. vinegar 9%, 1 tsp. coriander, 1 tablespoon sugar, 1/2 tsp. salt, ground chili, ground black pepper.
Preparation: Chop beets, carrots and cabbage. Transfer to a bowl and squeeze out the garlic passed through a press. Fry the onions in a pan and add to the vegetables along with all the spices. Send the salad to the refrigerator for half an hour.
8. Korean cabbage in 2 hours
A spicy Korean salad that you want to cook over and over again.
You will need: 2 kg. white cabbage, 4 carrots, 2 heads of garlic, 1 liter. water, 1 tbsp. vinegar 9%, 1 tbsp. sugar, 200 ml. vegetable oil, 3.5 tbsp. salt, 3 bay leaves, 1/2 tsp. hot ground pepper.
Preparation: Cut the cabbage into wedges, grate the carrots, chop the garlic. Boil spiced water in a saucepan. Pour the brine over the vegetables and mix well. After 2 hours, the salad can be eaten.
9. Cabbage in Korean "Moderately spicy"
Control the pungency level with pepper flakes - if you like a very easy option, then add only 1 spoon!
You will need: 150 g of carrots, 2 heads of Chinese cabbage, 150 g of daikon radish, 50 g of garlic, 160 g of onions, 15 g of ginger, 30 g of salt, 55 g of green onions, 500 ml. water, 50 ml. fish sauce, 2 tablespoons brown sugar, 4 tablespoons chili flakes, 50 g chives, 2.5 tbsp. rice flour.
Preparation: Wash the cabbage, cut into 4 parts and brush thoroughly with salt. Leave to marinate for 4 hours. Stir flour in water, bring to a boil and add sugar. Turn off the marinade and chop all the vegetables. Mix the marinade with the chopped vegetables.
Rinse the cabbage from salt and spread with marinade, pack into jars and pour the rest of the marinade. Leave warm for 24 hours.
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10. Korean cauliflower
Tired of regular cabbage? Korean is easy to cook and colored!
You will need: 1 kg. cauliflower, 2 carrots, bell pepper, 2 cloves of garlic, 2 tbsp. vinegar 9%, 2 tablespoons vegetable oil, 1 tbsp. seasonings for Korean carrots, salt, herbs.
Preparation: Boil cauliflower inflorescences for 7-10 minutes. Grate the carrots, finely chop the peppers, herbs and garlic. Mix all ingredients and add spices. Transfer vegetables to an airtight container and marinate overnight.
11. Korean kimchi
Be sure to buy gloves so that you can safely grease vegetables with pepper.
You will need: 1 large Chinese cabbage, 4 cloves of garlic, 2 tbsp. ground red pepper, 100 g of salt, 1 tsp. salt, carrots, 1/2 chili, small onion, 20 ml. soy or fish sauce, herbs.
Preparation: Cut the head of cabbage into 4 parts, pour boiling water with salt, press on top with a plate and leave for 12 hours. Make a marinade with spices, sauce, chopped garlic, grated carrots.
Drain the cabbage and rub each bite with the marinade. Put in a bowl, press with something heavy and marinate in the refrigerator for 48 hours.
12. Instant Korean cauliflower
A recipe that won't keep your favorite snack waiting long!
You will need: 500 g of cauliflower, 2 carrots, 3 cloves of garlic, 500-600 ml. water, 1/2 tbsp. sugar, 1 tbsp. salt, 50 ml. vinegar 9%, 25 ml. vegetable oil, 3 tbsp. seasonings for spicy carrots.
Preparation: Grate the carrots and boil the cabbage inflorescences for 5 minutes. For the marinade, add all the spices to boiling water. Pour cabbage with hot brine and leave to cool for 5-6 hours.