Increasingly, new dishes from ordinary products appear on the table, but pickled in a special way. Korean cauliflower is exactly that option. You can cook it in just a few hours and the perfect snack will delight all guests.
Material Content:
Korean style pickled cauliflower: a real recipe
Previously, this dish was bought ready-made at the store. But now, many housewives realized that in a short period of time, you can cook cabbage at home, while spending much less money.
Choose strong heads that are medium in size and light in color. Inflorescences should be tightly packed. You can check the freshness by pressing with your fingers, they must be hard. If you smell, it is not worth taking cabbage, it is definitely lying down. Fresh head of cabbage has almost no smell.
Ingredients:
- cauliflower - 1500 g;
- carrots - 3 pcs.;
- coriander - 1 teaspoon;
- sugar - 120 g;
- water - 650 ml;
- sunflower oil - 50 ml;
- ground black pepper;
- salt - 1 tbsp. a spoon;
- vinegar - 50 g.
Cooking:
- Separate the inflorescences, choosing fresh, damaged do not use.
- Put in boiling water. Soak for a couple of minutes without digesting, otherwise it will become soft and the taste of the dish will be spoiled. Get out, cool the vegetable.
- Grate the carrots on a special Korean carrot grater.
- Pour sugar with normal water, salt.
- Pour in sunflower oil, bring to a boil.
- Add vinegar. Remove from heat.
- Combine carrots with inflorescences.
- Sprinkle with pepper, coriander.
- Pour with hot marinade. Cool.
- Insist a couple of hours in the refrigerator.
Fast Food Snack - Step by Step
We pickled cauliflower quickly and easily. It only takes a quarter hour to cook. And the main advantage is that it can be procured for future use. The appetizer is well kept for a long time.
Ingredients:
- garlic - 5 cloves;
- cabbage - 950 g;
- cloves - 5 buds;
- carrots - 1 pc.;
- turmeric - 1 teaspoon;
- Bulgarian pepper - 1 pc.;
- Lavrushka - 1 leaf;
- water - 970 ml;
- sugar - 3 tbsp. spoons;
- sea salt - 2.5 tbsp. spoons;
- vinegar 9% - 100 ml apple;
- olive oil - 45 ml.
Cooking:
- Divide inflorescences, large cut into pieces.
- Grind the Bulgarian pepper into cubes.
- Using a Korean carrot grater, grind the carrots.
- Pour sugar and salt into boiling water, stir until crystals are dissolved.
- Add laurel leaf, cloves, pepper, turmeric.
- Pour in the oil, vinegar. Mix.
- Place the cabbage. Boil for a couple of minutes under a closed lid.
- Remove from heat.
- Add carrots with pepper.
- Stir, leave to cool.
- Transfer to banks. Keep refrigerated.
- You can use it in a day.
With onion and bell pepper
Cauliflower for the winter will be a favorite food on cold days for the whole family.
Ingredients:
- cauliflower - 950 g;
- sunflower oil - 110 ml;
- carrot - 260 g;
- vinegar - 100 ml (9%);
- Bulgarian pepper - 320 g;
- sugar - 90 g;
- garlic - 8 cloves;
- ground coriander - 1 tbsp. a spoon;
- hot pepper - 1 pc.;
- cardamom - 0.5 tsp;
- cloves - 0.5 tsp;
- salt - 1 tbsp. a spoon;
- nutmeg - 0.5 tsp;
- water - 670 ml.
Cooking:
- Disassemble the head of cabbage by inflorescences.
- Boil in boiling water for a couple of minutes, cool.
- Prepare a special grater, grate carrots.
- Grind the cloves of garlic.
- Combine garlic and carrots.
- Grind pepper into small strips.
- Hot pepper - in small cubes.
- Mix all prepared foods.
- Sprinkle with coriander, cloves, cardamom, nutmeg, mix.
- Fill the prepared jars with the mixture obtained (sterilized).
- Pour salt and sugar into water.
- Pour in the vinegar.
- Boil a couple of minutes.
- Pour cans, cover with lids.
With lemon juice in two hours
Great snack for lovers of spicy dishes.
Ingredients:
- cauliflower - 470 g;
- green onion - 2 feathers;
- large carrots - 2 pcs.;
- dill - 15 g;
- sugar - 1.5 tbsp. spoons;
- hot pepper - pod;
- cilantro - 15 g;
- olive oil - 4 tbsp. spoons;
- coriander - 1 teaspoon;
- sea salt - 2 tsp;
- garlic - 4 cloves;
- juice squeezed from a large lemon.
Cooking:
- Pour salt into boiling water.
- Separate the inflorescences, place in a liquid.
- Boil for 3 minutes, cool.
- Chop greens, hot pepper.
- Grate the garlic.
- Carrots - on a special grater for carrots in Korean.
- Stir the vegetables.
- Add cabbage.
- Sprinkle with coriander.
- Pour off 60 ml of broth that remains after cooking. Pour in lemon juice.
- Pour sugar and salt, boil.
- Pour in food, stir.
- Put in a bag, put in the refrigerator.
- After two hours you can help yourself. If too large inflorescences are used, it will take three hours.
With sesame seeds and soy sauce
A welcome guest at the festive table is pickled cabbage. Try this cooking option and your guests will be satisfied.
Ingredients:
- cauliflower - 6 inflorescences;
- garlic - 4 cloves;
- honey - 1 tbsp. a spoon;
- soy sauce - 1 tbsp. a spoon;
- vegetable oil - 40 ml;
- sesame seeds - 2 tbsp. spoons;
- rice vinegar - 1 tbsp. a spoon;
- ginger is a piece of root.
Cooking:
- Heat water, salt. Place the prepared cabbage inflorescences, stand for an hour.
- Mix vinegar and soy sauce.
- Grind the garlic, add to the vinegar liquid.
- Ginger grate, combine with garlic.
- Pour honey.
- Mix everything.
- Fry the sesame seed, add some to the marinade.
- Put inflorescences in the marinade.
- Leave for a couple of hours.
- Sprinkle with sesame seeds.
Quick option in tomato marinade
If you want to please a new, fragrant snack of relatives or unexpected guests, then this option is for you.
Ingredients:
- cauliflower - 1000 g;
- large tomato - 2 pcs.;
- olive oil - 170 ml;
- garlic - 5 cloves;
- vinegar - 120 ml (9%);
- yellow pepper - 2 pcs.;
- sugar - 3 tbsp. spoons;
- black pepper - 4 peas;
- salt;
- hot pepper - 2 pods.
Cooking:
- Disassemble the inflorescences by cutting off the remaining dense layer.
- Put cabbage in salted boiling water, boil for three minutes.
- Get out, dry the inflorescences.
- Grind garlic cloves and tomatoes in a blender.
- Add oil.
- Pour in sugar.
- Pour in the vinegar.
- Season with spices. Mix.
- Boil.
- Add inflorescences, withstand a couple of minutes.
- Pour hot over the banks.
- After an hour, you can enjoy a meal.
