Instant Korean Cauliflower Recipes for the Winter

Not sure what to make with cauliflower? Meet pickled cauliflower. Consider not one recipe, but several. We will combine it with various spices and vegetables. Easy recipes are suitable for novice cooks and experienced housewives.

How to choose the right one

Not all heads of cabbage are suitable for harvesting for the winter. Poor quality signs:

1. Withered leaves.
2. Dark spots on the surface of the inflorescences.
3. Track marks.
4. The inflorescences have lost their density.
5. Not white, but a creamy, almost yellow head of cabbage.

The listed signs describe in detail the heads of cabbage that are not suitable for pickling and salting. Good heads of cabbage have a dense structure and white color.

Mastering accelerated fermentation

Fermentation - preservation using lactic acid fermentation. This is the healthiest way to process vegetables. Housewives are accustomed to sauerkraut in the fall.

Colored is not inferior to the head plant in benefits, and even surpasses it in the content of individual substances. First, we subject the cabbage to a thorough processing:

1. Soak it.
2. We launder.
3. Removing damage.
4. Divide into inflorescences.

Such careful processing is needed. It allows you to clear the inflorescences of various animals: beetles, caterpillars, ants. You also need to spend time on sourdough containers. Banks must be washed from dirt, treated with steam for at least 15 minutes.

Making brine is a crucial moment. You need to take 1.5 liters of water, pour it into a saucepan and add spices:

1. Allspice - 5 peas.
2. Black pepper - 5 peas.
3. Salt - 100 g.
4. Sugar - 100 g.

Boil water with spices and leave to cool. We will fill it with cold filling.

For pickling, in addition to 2 kg of cabbage, you need 1 carrot, garlic - 3 cloves. Chop the garlic into thin plastics, chop or grate the carrots finely.

Put the filling - carrots, garlic, cauliflower in a large basin, sprinkle with sugar and salt, add spices. Do not crush the raw materials for fermentation. Transfer everything to a clean container, fill with brine, press down with oppression. A healthy dish can be eaten after 4 days.

First Korean Snack Option

Let's take a simple Korean cauliflower recipe for the winter. We will buy a bag of herbs for carrots in Korean in the store. The composition should not contain any salt or sugar.

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We will pick up a good, not small head of cabbage. Let's disassemble it into inflorescences. If you get 600-700 grams, it will be what we need. Wash and peel 1 medium carrot (150 g), 1 pepper (sweet, red), half a head of garlic. To marinate, 4-5 cloves are enough.

If you want aesthetics in the appearance of cauliflower for the winter in Korean, then chop the carrots on a special grater.If only taste is important, rub on a plain grater.

Chop the pepper into strips. It is easier to chop the garlic with a knife.

The cauliflower needs to be blanched. In water (1.5-2 liters), brought to a boil, lower the inflorescences and cook for no more than 3 minutes after boiling. Prepare a container with cold water. We catch the blanched raw materials with a slotted spoon and lower them into water.

In a large bowl, mix all the vegetables and Korean seasoning. Mix well, put in jars, ram tightly. We take sterilized jars. We cook the fill. Let's take for it:

• 350 ml of water;
• 30 g of salt;
• 50 g sugar;
• 50 ml of 9% vinegar;
• 50 ml of vegetable oil.

Pour boiling marinade into jars. For long-term storage, the workpiece must be sterilized. Adhere to norms:

• in a container with a volume of 1 liter - 25 minutes.
• In a 0.5 liter container - 10 minutes.

We roll up a delicious snack, keep it under a fur coat, put it away for storage.

Cauliflower per day

For quick cooking, take peeled cabbage inflorescences (2 kg), two carrots of medium size and weight, and a little dill. Take a couple of whole bay leaves and 7 pieces of black pepper from the pack. Rub the carrots on a grater.

Heat water 1 liter by adding sugar, salt (1 tbsp. L) to it. Transparent brine can be poured into clean jars filled to the brim with prepared and mixed raw materials. Cover the fermentation loosely with tires and put in a warm place. Within a day you can eat it - make a vitamin salad.

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Second Korean Snack Option

Let's start if you have a ½ pack of Korean dry, specific seasoning, a head of cabbage, carrots and a pod of hot pepper. Let's pick up cauliflower for the winter in Korean.

Divide the cabbage into separate heads of cabbage, soak in water, wash. Grate the carrots on any grater or chop them. Remove seeds and partitions from pepper. It will be too acute with them.

I forgot about the garlic. Korean pickled cauliflower recipe will not work without this spice. Let's take a whole head and clean it. Grind the slices and grind together with hot pepper to a state of homogeneous gruel.

This salting is good because it does not require sterilization. We cook the fill. A liter of water is enough for us. Add spices to it:

1. Korean seasoning - half a pack.
2. Salt - 2 tbsp l.
3. Sunflower or vegetable oil - half a glass.
4. Vinegar ½ tbsp (dining room).
5. Sugar - 5 tbsp. l.

Boil the brine. Mix the prepared vegetables in a bowl and fill with hot brine. Add the garlic and pepper paste later, when the vegetables are slightly suspended. Stir the cauliflower several times and place in jars. The banks are warm for exactly one day. On the second day, we take them to a cold room.

We spend the weekend profitably: reading recipe descriptions, preserving vegetables. Be sure to use color in winter blanks variety of cabbage... This vegetable is a guarantee of a good figure.