Recipes for quick cooking of Korean-style cauliflower for the winter

Don't know what to make with cauliflower? Meet pickled cauliflower. Let's look at not just one recipe, but several. We will combine it with different spices and vegetables. Easy recipes are suitable for beginner cooks and experienced housewives.

How to choose correctly

Not all heads of cabbage are suitable for harvesting for the winter. Signs of poor quality:

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

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

Mastering accelerated fermentation

Pickling is preservation using lactic acid fermentation. This is the healthiest way to process vegetables. Housewives are accustomed to fermenting white cabbage in the fall.

The colored one is not inferior to the cabbage variety in terms of benefits, and even surpasses it in the content of individual substances. We first carefully process the cabbage:

1. Soak it.
2. We wash it.
3. We remove damage.
4. Divide into inflorescences.

Such careful processing is needed. It allows you to clean the inflorescences from various living creatures: beetles, caterpillars, ants. You also need to spend time on containers for sourdough. The jars must be washed to remove dirt and treated with steam for at least 15 minutes.

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

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

Boil water with seasonings and leave to cool. We will fill it with cold pouring.

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

Place the filling – carrots, garlic, cauliflower in a large bowl, sprinkle with sugar and salt, add spices. Do not crush the raw materials for fermentation. Transfer everything into a clean container, pour in brine, and press down with pressure. You can eat the healthy dish after 4 days.

First version of Korean snack

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

Let's pick a good, not small head of cabbage. Let's take it apart 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, grate using a simple grater.

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

Cauliflower needs to be blanched. Place the inflorescences in water (1.5-2 liters), brought to a boil, 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 into jars, compact tightly. We take sterilized jars. Cook the filling. Let's take for it:

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

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

• in a 1 liter container – 25 minutes.
• In a 0.5 liter container – 10 minutes.

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

Cauliflower pickled overnight

For quick cooking, take peeled cabbage inflorescences (2 kg), two medium-sized and weighted carrots, and a little dill. Take a couple of whole bay leaves and 7 pieces of black pepper from the pack. Grate the carrots.

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

Second version of Korean snack

Let's get started if you have ½ pack of Korean dry, specific seasoning, a head of cabbage, a carrot and a pod of hot pepper. Let's pickle cauliflower for the winter in Korean.

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

I forgot about the garlic. The recipe for Korean pickled cauliflower will not work without this spice. Let's take the whole head and clean it. Grind the slices and grind together with hot pepper until a homogeneous paste is formed.

This pickling is good because it does not require sterilization. Cook the filling. A liter of water is enough for us. Let's 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 basin and pour in hot brine. We will add the garlic and pepper paste later, when the vegetables have cooled a little. Stir the cauliflower several times and place in jars. The jars remain warm for exactly 24 hours. On the second day we take them to a cold room.

We spend our weekends usefully: reading recipe descriptions, canning vegetables. We definitely use colored ones in winter preparations. variety of cabbage. This vegetable is a guarantee of a good figure.