Harvested cauliflower in Korean for the winter will be the desired treat for lovers of spicy vegetable snacks. Presence of numerous variations of procurement prescriptions will satisfy the most diverse demands of discerning consumers.
How to cook cauliflower in Korean?
Cauliflower in Korean for the winter - billets are multicomponent and include, in addition to the base product, many other vegetables. Correct their preliminary preparation and observance of the general technology of preparation, becomes the guarantee of reception of amazing taste and effective kind of appetizers.
- Choose cabbage cabbage with quality inflorescences without dark spots or spoiled areas.
- The inflorescence is separated, blanched in boiling water for 2 minutes, and then combined with additional ingredients.
- Carrots are grated on a grater for Korean carrots.
Cauliflower in Korean fast food
Marinated cauliflower in Korean ready in a day. Before serving, the workpiece can be supplemented with chopped onion, green onion or finely chopped fresh herbs. In a refrigerator, a snack can be stored for up to two months.
Ingredients:
- cabbage - 1 kg;
- carrots - 1 piece;
- pepper - 2 pieces;
- water - 1 l;
- sugar - 3 tbsp. spoons;
- oil and vinegar - 5 tbsp. spoons;
- salt - 2.5 tbsp. spoons;
- garlic - 4 teeth;
- pepper, laurel, cloves.
Preparation
- In a saucepan mix the water with salt, sugar, vinegar, butter and spices, bring to a boil and pawn inflorescences.
- After 2 minutes, add pepper, garlic and carrots, remove from the plate.
- Salting cauliflower in Korean will be completed in a day.
Cauliflower for the winter with Korean seasoning
Even more flavorful and piquant will be a cauliflower with seasoning for Korean carrots . The variant presented below is executed for long-term storage for a year or more. The severity of the snack will depend on the composition of the set of Korean spices and the amount of hot pepper it contains.
Ingredients:
- cabbage - 1 kg;
- carrots - 2-3 pcs .;
- garlic - 1 head;
- water - 1 l;
- sugar - 1 cup;
- vinegar - 1 cup;
- oil - 50 ml;
- salt - 2 tbsp. spoons;
- Korean seasoning - 1 tbsp. a spoon.
Preparation
- Inflorescences are boiled for 2 minutes.
- Litre of water boiled with salt, sugar, butter and vinegar, pour marinade cabbage until cooling.
- Add the garlic, carrots, seasoning, leave for 6 hours.
- They spread the mass over the cans, sterilized for 10 minutes.
- Cauliflower in Korean is corked for the winter.
Cauliflower salad in Korean style - recipe
Riot of colors of the next workpiece will not leave indifferent neither aesthetes nor gourmets. It is ideal to take peppers of different colors for the recipe: red and green. Mix of spices can be replaced by traditional Korean seasoning, given its sharpness and adjusting the amount of hot pepper.
Ingredients:
- cabbage - 1 kg;
- carrots - 2 pieces;
- sweet pepper - 2 pcs .;
- hot pepper - 1 piece;
- garlic - 2 heads;
- ground cloves, cardamom, nutmeg and black pepper - for 0.5 teaspoon;
- coriander - 1 tbsp. a spoon;
- water - 650 ml;
- sugar, oil and vinegar - 100 g;
- salt - 1.5 tbsp. spoons.
Preparation
- Cabbage is boiled for 2 minutes.
- Blend inflorescences with carrots, peppers, garlic and seasonings.
- Lay out a lot of the banks, pour marinade, boiled from water, salt, sugar, oil and vinegar.
- Sterilize the containers for 10 minutes and cap the Korean salad of cauliflower for the winter.
Cauliflower in Korean with parsley
Cauliflower in Korean for the winter, the recipe of which will be outlined next, is prepared with the addition of parsley, so it acquires a special, incomparable, aroma and amazing piquancy. Snack can be consumed immediately, withstood a day in the fridge, or cork for the winter.
Ingredients:
- cabbage - 1 kg;
- carrots - 1 piece;
- garlic - 1 head;
- Korean seasoning - 1 tbsp. a spoon;
- water - 1 l;
- sugar - 2 tbsp. spoons;
- oil and vinegar - 1 tbsp. spoon;
- parsley - 1 bunch;
- salt - 1,5-2 tbsp. spoons.
Preparation
- Cabbage is boiled in marinade from water, salt, sugar, oil and vinegar for 2-3 minutes.
- To warm inflorescences add carrots, garlic, parsley and seasoning, leave for 5 hours.
- They spread the mass over the cans, sterilized for 10 minutes.
- Turned cauliflower with parsley in Korean for the winter, wrapped.
Spicy cauliflower in Korean
The next recipe for fans of burning snacks. In this case, spicy cauliflower in Korean for the winter is prepared with the addition of red ground pepper, the amount of which can be adjusted to taste. If desired, the composition of the billet can be expanded by putting a pair of sliced Bulgarian peppers to the vegetables.
Ingredients:
- cabbage - 1 kg;
- carrots - 1 piece;
- garlic - 1 head;
- water - 700 ml;
- sugar - 130 g;
- oil and vinegar - 60 ml each;
- black pepper - 1 teaspoon;
- coriander and red pepper - 1 tbsp. spoon;
- salt - 1.5 tbsp. spoons.
Preparation
- Boil the inflorescence for 3 minutes.
- Rub the carrots and garlic, add to the cabbage.
- From water, salt, sugar, oil and vinegar, marinade is cooked and poured to vegetables.
- Dispense the mass of the cans, sterilize for 15 minutes, cork, wrap.
Cauliflower with aubergines in Korean
Dishes from cauliflower in Korean can be even more diverse and original. In this case, the composition of snacks is supplemented with eggplant, which will be appreciated by lovers of this vegetable. Participation of the latter not only makes the taste of the delicacy richer and more rich, but also increases the nutritional value of the food.
Ingredients:
- cabbage - 500 g;
- eggplant - 700 g;
- carrots - 2 pieces;
- pepper - 2 pieces;
- garlic - 1 head;
- onion - 1 piece;
- water - 500 ml;
- sugar - 70 g;
- vinegar - 60 ml;
- black and red pepper - 1 teaspoon;
- coriander - 1 tbsp. a spoon;
- salt - 1.5 tbsp. spoons.
Preparation
- Sliced eggplants are salted, left under pressure for the night.
- Squeeze the slices from the juice and fry in the oil.
- Boil the cabbage 3 minutes, shift to eggplant.
- Add carrots, onions, peppers, garlic and spices.
- Cooked from water, sugar, salt and vinegar marinade, poured to vegetables.
- Lay out the workpiece on the banks, sterilize for 15 minutes.
- The marinated cauliflower is sealed in Korean for the winter.
Cauliflower in Korean with turmeric
Preservation of cauliflower in Korean with the following recommendations will give the snack an attractive look and a rich, bright, sunny color. The secret of success in the use of ground turmeric, which, in addition to aesthetic characteristics, will add extra piquancy and aroma to the preparation.
Ingredients:
- cabbage - 1 kg;
- carrots - 2 pieces;
- pepper - 2 pieces;
- garlic - 1 head;
- turmeric - 1 teaspoon;
- water - 1 l;
- sugar - 150 g;
- vinegar - 150 ml;
- black pepper - 1 teaspoon;
- coriander - 1 tbsp. a spoon;
- salt - 1.5 tbsp. spoons.
Preparation
- Boil the inflorescence for 3 minutes, mix with carrots, garlic, pepper.
- Add turmeric, coriander, pepper.
- Pour ingredients marinade from water, salt, sugar and vinegar.
- Transfer the mass into cans, sterilize for 15 minutes, cap.
Cauliflower in Korean with pepper
Prepared by the following recipe cauliflower in Korean with Bulgarian pepper and chili will be pleased with excellent characteristics no less than usual. The uniqueness of the version in preserving a savory snack without sterilization, which for many housewives is a burdensome and troublesome occupation.
Ingredients:
- cabbage - 1 kg;
- carrots - 1 piece;
- pepper - 400 g;
- garlic - 1 head;
- onions - 200 g;
- water - 1 l;
- sugar - 3 tbsp. spoons;
- vinegar - 1 tbsp. spoon for 1 half-liter jar;
- Korean seasoning - 0,5 tsp to a half-liter jar;
- salt - 1 tbsp. a spoon.
Preparation
- Inflorescences, peppers, garlic, onions and carrots are placed in cans.
- Fill the vegetables with boiling water, wrap them for 10 minutes.
- Water is drained, salt and sugar added, boiled, poured into vegetables again, adding seasoning and vinegar.
- The cauliflower is sealed in Korean for the winter.
Vegetable assortment in Korean with cauliflower
Do not take a lot of time and conservation of cauliflower in Korean in the form of vegetable assortment, in which, in addition to the basic ingredients, there is a string bean. The latter is preliminarily cut into fragments and boiled for 5 minutes in water, where inflorescences were brewed. The broth is used for marinade.
Ingredients:
- cabbage - 1 kg;
- carrots - 3 pieces;
- Bulgarian pepper - 3 pcs .;
- green beans - 250 g;
- garlic - 1 head;
- oil - 150 ml;
- sugar - 2 tbsp. spoons;
- vinegar - 3 tbsp. spoons;
- Korean seasoning - 10 g;
- salt - 1.5 tbsp. spoons.
Preparation
- Inflorescences boil 2 minutes, cook beans.
- 2 cups of broth mixed with butter, salt, sugar and vinegar, bring to a boil.
- Mix the cabbage, beans, carrots, garlic and pepper with seasoning, pour marinade, lay out on cans.
- The vessels are sterilized for 15 minutes.
- The cauliflower is sealed in Korean for the winter.
Cauliflower with cucumbers in Korean
Prepared cauliflower in Korean without sterilization with the addition of cucumbers will be ready for the first tasting in a day. Store the snack in the fridge under the cap nylon. For better preservation in each jar pour from above a spoonful of hot vegetable refined oil.
Ingredients:
- cabbage - 1 kg;
- carrots - 2 pieces;
- Bulgarian pepper - 1 pc .;
- cucumbers - 2 pieces;
- garlic - 1 head;
- oil - 150 ml;
- sugar - 2 tbsp. spoons;
- vinegar - 3 tbsp. spoons;
- Korean seasoning - 1 teaspoon;
- salt - 1 tbsp. a spoon.
Preparation
- Boil inflorescences 2 minutes, mixed with cucumber, pepper, carrots and garlic.
- Mix all the ingredients of the marinade, warm it to a boil, pour it to vegetables, mix.
- Lay out a lot of banks, sent to the cold.
Cauliflower with beets in Korean
Preparation of cauliflower in Korean with the addition of beets will make a burgundy bouquet, the saturation of which will depend on the variety of the vegetable and its quantity. The taste characteristics of the billet are determined by the proportions of the constituents of the marinade and the seasonings and spices used.
Ingredients:
- cabbage - 1 kg;
- beet - 1 pc .;
- garlic - 1 head;
- oil - 150 ml;
- sugar - 100 g;
- vinegar - 150 ml;
- Korean seasoning - 1-2 tbsp. spoons;
- salt - 2 tbsp. spoons.
Preparation
- Boil the inflorescences and mix with carrots, beets, garlic and seasonings.
- Lay the mass over the cans and pour marinade from water, salt, sugar, oil and vinegar.
- Sterilize the containers for 20 minutes, cap.