Korean cauliflower is a real delicacy. Delicious pickled cauliflower in Korean Korean cauliflower step by step

More and more often new dishes from regular products, but marinated using a special method. Cauliflower in Korean this is exactly the option. It can be prepared in just a few hours and the perfect appetizer will delight all guests.

Previously, this dish was bought ready-made in the store. But now many housewives have realized that in a short period of time, you can cook cabbage at home, spending much less money.

Choose strong heads that are medium in size and light in color. The inflorescences should be tightly packed. You can check the freshness by pressing with your fingers; they should be firm. If you smell it, you shouldn’t take the cabbage; it’s definitely stale. A fresh head of cabbage has virtually no odor.

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. spoon;
• vinegar – 50 g.

Preparation:

1. Separate the inflorescences, choosing fresh ones; do not use damaged ones.
2. Place in boiling water. Let sit for a couple of minutes without overcooking, otherwise it will become soft and the taste of the dish will be ruined. Remove and cool the vegetable.
3. Grate the carrots on a special Korean carrot grater.
4. Pour water over sugar and add salt.
5. Pour in sunflower oil and bring to a boil.
6. Add vinegar. Remove from heat.
7. Combine carrots with inflorescences.
8. Sprinkle with pepper and coriander.
9. Pour over hot marinade. Cool.
10. Leave for a couple of hours in the refrigerator.

Instant snack - step by step

Marinate cauliflower quickly and easily. It only takes a quarter of an hour to prepare. And the main advantage is that you can prepare for future use. The snack keeps well for a long time.

Ingredients:

• garlic – 5 cloves;
• cabbage – 950 g;
• cloves - 5 buds;
• carrots – 1 pc.;
• turmeric – 1 teaspoon;
• bell pepper – 1 pc.;
• bay leaf - 1 leaf;
• water – 970 ml;
• sugar – 3 tbsp. spoons;
• sea ​​salt – 2.5 tbsp. spoons;
• vinegar 9% - 100 ml apple cider vinegar;
• olive oil – 45 ml.

Preparation:

1. Separate the inflorescences, cut large ones into pieces.
2. Grind the bell pepper into cubes.
3. Using a Korean carrot grater, chop the carrots.
4. Add sugar and salt to boiling water and stir until the crystals dissolve.
5. Add bay leaf, cloves, pepper, turmeric.
6. Pour in oil and vinegar. Mix.
7. Place cabbage. Boil for a couple of minutes with the lid closed.
8. Remove from heat.
9. Add carrots with pepper.
10. Stir and leave to cool.
11. Transfer to jars. Keep refrigerated.
12. Can be consumed within a day.

With onions and bell peppers

Cauliflower for the winter will become a favorite food on cold days for the whole family.

Ingredients:

• cauliflower – 950 g;
• sunflower oil – 110 ml;
• carrots – 260 g;
• vinegar – 100 ml (9%);
• bell pepper – 320 g;
• sugar – 90 g;
• garlic – 8 cloves;
• ground coriander – 1 tbsp. spoon;
• hot pepper – 1 pc.;
• cardamom – 0.5 teaspoon;
• cloves – 0.5 teaspoon;
• salt – 1 tbsp. spoon;
• nutmeg – 0.5 teaspoon;
• water – 670 ml.

Preparation:

1. Disassemble the head of cabbage into inflorescences.
2. Boil in boiling water for a couple of minutes, cool.
3. Prepare a special grater and grate the carrots.
4. Chop the garlic cloves.
5. Combine garlic and carrots.
6. Grind the pepper into small strips.
7. Hot pepper - small cubes.
8. Mix all prepared products.
9. Sprinkle with coriander, cloves, cardamom, nutmeg and mix.
10. Fill prepared jars (sterilized) with the mixture.
11. Add salt and sugar to the water.
12. Pour in vinegar.
13. Boil for a couple of minutes.
14. Fill the jars and cover with lids.

With lemon juice in two hours

An excellent 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 teaspoons;
• garlic – 4 cloves;
• juice squeezed from a large lemon.

Preparation:

1. Add salt to boiling water.
2. Separate the inflorescences and place in liquid.
3. Boil for 3 minutes, cool.
4. Chop greens and hot pepper.
5. Grate the garlic on a fine grater.
6. Carrots - on a special Korean carrot grater.
7. Mix the vegetables.
8. Add cabbage.
9. Sprinkle with coriander.
10. Pour out 60 ml of broth that remains after cooking. Pour in lemon juice.
11. Add sugar and salt and boil.
12. Pour in the ingredients and stir.
13. Place in a bag and put in the refrigerator.
14. After two hours you can treat yourself. If too large inflorescences are used, it will take three hours.

With sesame and soy sauce

Welcome guest at festive table– pickled cabbage. Try this cooking option and your guests will be pleased.

Ingredients:

• cauliflower – 6 inflorescences;
• garlic – 4 cloves;
• honey - 1 tbsp. spoon;
• soy sauce – 1 tbsp. spoon;
• vegetable oil – 40 ml;
• sesame – 2 tbsp. spoons;
• rice vinegar – 1 tbsp. spoon;
• ginger - a piece of root.

Preparation:

1. Heat water, add salt. Place the prepared cabbage inflorescences and let sit for an hour.
2. Mix vinegar and soy sauce.
3. Chop the garlic and add to the vinegar liquid.
4. Grate the ginger on a fine grater and combine with garlic.
5. Pour in honey.
6. Mix everything.
7. Fry the sesame seeds and add some to the marinade.
8. Place the inflorescences in the marinade.
9. Leave for a couple of hours.
10. Sprinkle with sesame seeds.

Quick option in tomato marinade

If you want to please your relatives or unexpected guests with a new, flavorful snack, 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.

Preparation:

1. Disassemble the inflorescences, cutting off the remaining dense layer.
2. Place the cabbage in salted boiling water and boil for three minutes.
3. Remove and dry the inflorescences.
4. Grind the garlic cloves and tomatoes in a blender.
5. Add oil.
6. Add the amount of sugar.
7. Pour in vinegar.
8. Season with spices. Mix.
9. Boil.
10. Add the inflorescences and let sit for a couple of minutes.
11. Pour hot into jars.
12. After an hour you can enjoy the dish.

Before you start working with cauliflower, you need to place it in a container of cold water, to which you add a teaspoon of salt and a couple of drops of lemon juice. We need this procedure to wash away dirt, sand and insects that may be hiding there from the cabbage. Now the cabbage needs to be disassembled into inflorescences.

Place the finished inflorescences in boiling salted water for 2-3 minutes (no more, the main thing is not to overcook).

Peel the carrots and grate on a Korean grater. Chop the greens, peel the garlic.

Place the finished cabbage in a colander to drain the liquid. 4-5 tablespoons of the water in which the cabbage was boiled should be left for preparing the brine. When this liquid has cooled, mix it with salt, sugar, coriander, vegetable oil and lemon juice. Put on fire and boil for 2-3 minutes.

After this time, you can treat yourself. Korean-style cauliflower, cooked at home, turns out appetizing and very tasty.

If you love spicy salads, are a fan of Korean cuisine, and don’t mind trying something new, then a Korean cauliflower appetizer will be just right. In our country, this type of cabbage is practically not pickled, and, moreover, it is not prepared for the winter at home, relying more on traditional cucumbers and tomatoes. In Korea, in general, vegetables are rarely canned; salads are more often made instant cooking.

And here they give flights of fancy, using a variety of spices and vegetables in pickling. I propose to follow in the footsteps of the inhabitants of the eastern country and make spicy salads with carrots, eggplants, and peppers at home. Choose a recipe and get started.

Korean Instant Cauliflower

The easiest, simplest recipe, which does not detract from its taste. It will come in handy if the desire to treat yourself to a salad strikes suddenly, and you have everything you need for cooking in the bins.

You will need:

• Cauliflower – 1 kg.
• Carrot.
• Garlic – 2 cloves.

Per liter of marinade:

• Granulated sugar – 130 gr.
• Acetic acid 9% - 50 ml.
• Oil – ¼ cup.
• Coriander - a teaspoon.
• Ground pepper - the same amount.
• Salt - a tablespoon.

Recipe with photo

Cut the head of cabbage into inflorescences; for a snack, cut them not too large.

Boil water in a saucepan, place the inflorescences in it, blanch for about five minutes, no more, so that the salad does not turn out soft.

Remove the cabbage and use a sieve or colander to help drain the excess broth.

Grate the carrots Korean style using a special grater.

Chop the garlic cloves.

Cook the marinade: boil water in a saucepan, add the dry spices indicated in the recipe to the boiling water.

Place garlic, carrot shavings, and seasoning for Korean carrots in a bowl with cooled cabbage.

Pour in the marinade. Place on the refrigerator shelf for 5-6 hours.

Korean cauliflower with bell peppers and beans

Here is the recipe assorted vegetables with cabbage with oriental flavor. It turns out very tasty spicy salad quick home cooking.

Ingredients:

• 1 kg head of cabbage.
• Sweet pepper – 3 pcs.
• Green beans – 250 gr.
• Head of garlic.
• Carrots – 3 pcs.
• Korean seasoning - spoon.
• Salt – 1.5 large spoons.
• Oil – 150 ml.
• Granulated sugar - 2 large spoons.
• Vinegar 9% - 3 large spoons.

Marinate:

1. Boil the colored inflorescences for about 2-3 minutes to make the snack crispy.
2. Drain the broth, add dry spices, vinegar, oil. Boil again.
3. In a wide bowl, mix boiled inflorescences, chopped beans, bell pepper. Add carrot sticks and finely chopped garlic.
4. Pour in the marinade and transfer to jars. Process in a bathhouse for 15 minutes (time for half a liter jars).

Cauliflower with Korean seasoning

A ready-made seasoning for carrots with Korean spices will greatly speed up the process of preparing a real salad at home. A few hours later, you will treat yourself to a salad, and you will delight others with a great snack.

You will need:

• Cabbage fork - kilogram.
• Large carrots.
• Bell pepper (red).
• Bulb.
• Garlic – 3 cloves.
• Table vinegar, 2.5 large spoons.
• Sesame oil – 20 ml.
• Korean seasoning for carrots – ½ tbsp. spoons.
• Salt - to taste.
• Capsicum bitter pepper.
• Sugar – 1 tbsp. spoon.

How to prepare:

1. Disassemble the cabbage and throw the inflorescences into boiling water. Blanch for 5-7 minutes. Refrigerate.
2. Finely chop the onion and fry in a frying pan until nicely golden.
3. Crush the garlic cloves into a paste. sweet pepper divide into strips, cut the bitter into rings (be sure to remove the seeds). Grate the carrots with Korean straws.
4. Add vegetables to onions. Fry over high heat for a few minutes, stirring vigorously.
5. Cool slightly, add Korean seasoning, salt, sugar, and vinegar. Stir.
6. Place cabbage in a bowl with carrots. Mix well again.
7. Leave to marinate for 2 hours. Try it, if the inflorescences are large, then add marinating time.

Korean-style cauliflower with eggplant

An original appetizer with eggplants will not leave anyone indifferent. The blue ones will give the salad a richer and richer taste.

• Eggplants – 700 gr.
• Cabbage – 500 gr.
• Carrots - two pieces.
• Head of garlic.
• Sweet pepper – 2 pcs.
• Bulb.

For half a liter of marinade:

• Vinegar, table – 60 ml.
• Sugar – 70 gr.
• Red hot pepper– a teaspoon.
• Black pepper - the same amount.
• Salt – 1.5 tbsp. spoons.
• Coriander powder - large spoon.

Preparation:

1. Divide the eggplants into circles, add salt, and press down. Leave it overnight for the bitterness to go away. Then drain the juice and rinse with running water.
2. Boil the cabbage, disassemble it into smaller florets, add to the blue ones.
3. Add onion half rings, sweet pepper strips, and carrots cut into Korean strips to the vegetables. Add the spices specified in the recipe.
4. Boil water, add salt, sweetener, vinegar. Pour over vegetables.
5. Stir the salad. For quick eating, leave to marinate for 5-6 hours. Place winter snacks in jars and sterilize for 15 minutes.

How to can Korean-style cauliflower for the winter

• Cabbage forks – 700 gr.
• Carrot.
• Garlic – 5 cloves.

For marinade per liter of water:

• Salt – 60 gr.
• Oil – 60 ml.
• Lavrushka – 3 pcs.
• Table vinegar – 210 ml.
• Granulated sugar – 180 gr.
• Sweet paprika, coriander, a mixture of peppers - a pinch each.

How to do:

1. Blanch the cabbage, disassembled into florets, in lightly salted water for about 5-7 minutes. If you want the cabbage to be crispy, reduce the processing time to 3-4 minutes.
2. Drain, removing excess broth, and dry.
3. Make the marinade by adding salt and sugar to boiling water, adding oil and acetic acid. Cook until the bulk spices dissolve.
4. Pour marinade over cabbage. Let cool.
5. While the salad is cooling, grate the carrots on a Korean grater. Chop the garlic into slices. Add vegetables to salad.
6. Sprinkle the dish with paprika, coriander, pepper, and bay leaves broken into small pieces.
7. Mix the vegetables thoroughly and leave to steep for 5-6 hours.
8. Fill the jars with salad and pour in the marinade. Sterilize the jars. Containers of 0.5 liters - 15 minutes; for liter containers, heat treatment lasts 30 minutes. Then roll it under the lid, cool it, and transfer it to the cold for the winter.

Korean Crispy Cauliflower with Beetroot

Cabbage canned according to this recipe turns out spicy and crispy. It prepares quickly, after 5-7 days you can enjoy it.

This salad is suitable not only for adults, but also for children. The only point is not to miss adding spices and remember that children need more sweet and delicate taste.

What you need to know to prepare

To cook delicious salad in Korean, you need to know which components are best suited for a given appetizer dish. The main ingredient remains, of course, cauliflower. But, despite this, we will share secrets about choosing other products.

1. When choosing carrots, you should prefer smaller root vegetables, since large carrots are considered forage varieties. They are very difficult to grate and are not juicy;
2. When choosing cabbage, look at its color. It should be smooth, snow-white or cream. Other colors are not allowed, except for specially bred varieties - yellow, green, orange and purple;
3. When picking up a head of cabbage, be sure to grab it to feel the weight. A large head of cabbage must weigh a lot. If it weighs little, then most likely it was grown artificially;
4. Cauliflower should be firm, including the leaves;
5. The head of cabbage must be whole, there should be no places on it where the inflorescences have been cut off. As you understand, this means that they have already deteriorated and were cut off to give the product a marketable appearance;
6. Dark spots on the inflorescences mean nothing more than the beginning of the rotting process;
7. When choosing garlic, choose dry and hard garlic;
8. If the garlic has a large amount of husk, it means that it has not yet had time to ripen and will dry out quickly. It's better not to buy it;
9. It’s also not worth spending money on garlic if it has already sprouted. This is only a sign that there is nothing useful left in it;
10. To choose the most juicy carrots, choose short, dark orange and thick at the same time.

Simple Korean Cauliflower Recipe

Cooking time

calorie content per 100 grams

How to cook:

Tip: if you want a spicier marinade, you can use chili pepper instead of or along with garlic.

This is no longer just a twist, but can also be a full-fledged salad that can be served with main courses, soups, or simply as a snack.

How much time - 40 minutes.

What is the calorie content - 106 calories.

How to cook:

1. Rinse the peppers, cut each of them in half;
2. Remove seeds and membranes from each half, and cut the pulp into strips;
3. Remove the skins from the onion and cut off the root part of each head;
4. Wash the onions and cut each into half rings;
5. Wash the cauliflower and separate it into small florets;
6. Bring water to a boil in a large saucepan;
7. Place some of the inflorescences on a slotted spoon and lower them into boiling water for two minutes;
8. Then remove and place in a deep bowl;
9. Repeat the procedure with all the cabbage and then let it cool completely;
10. Add onion and pepper to the cooled cabbage, mix well;
11. Place allspice, black pepper and laurel leaves into jars;
12. Arrange the resulting salad, compacting it to fit as much as possible;
13. Pour water for the marinade (1400 ml) into the pan and add salt, butter and sugar;
14. Bring to a boil, add vinegar and turn off the heat;
15. Pour the hot marinade over the vegetables and screw on the lids;
16. Wrap the jars in a blanket, turning them upside down;
17. Allow the salad to cool completely and can even be stored at room temperature.

Tip: To keep cauliflower crispy after cooking, you can rinse it with cold running water. This will stop the cooking process.

Finally, we have selected something for lovers of spicy and spicy foods. This salad will be hot, so children's table It's not worth putting it down.

How much time - 30 minutes + marinating.

What is the calorie content - 101 calories.

How to cook:

1. Disassemble the cabbage inflorescences and wash them with running water;
2. Peel and wash the carrots, then grate them or cut them into strips by hand;
3. Peel the garlic, cut off the dry ends and chop into cloves;
4. Wash the cilantro and dill, chop it finely;
5. Wash the chili and chop it as finely as possible;
6. Bring a saucepan of water to a boil for the cabbage;
7. When the water boils, add the inflorescences and cook them for five minutes, then drain in a colander, leaving five tablespoons of the broth, and rinse with running water;
8. Mix the decoction with lemon juice, salt and sugar, put on the stove and bring to a boil, stir until all the crystals are mixed;
9. The taste of the broth should be salty, but both sweetness and acidity should be felt. If it’s too salty, don’t worry, carrots and cabbage will take away the excess salt. But, if you really want, you can, of course, add sugar;
10. In a bowl, combine cabbage, carrots, chili, cilantro, coriander, dill and garlic;
11. Pour hot broth over vegetables;
12. Mix the mixture, close it in a container and let it brew for several hours in the refrigerator.

Soy sauce is a sauce that has become popular all over the world for good reason. Once you try Korean cauliflower with soy sauce at least once, you will realize that you have missed a lot!

How long is it - 20 minutes?

What is the calorie content - 78 calories.

How to cook:

1. Boil a saucepan with water intended for cabbage;
2. During this time, disassemble the cabbage and pour it into boiling water;
3. Cook for no more than four minutes, then remove with a slotted spoon and rinse with cold running water;
4. Peel and grate the carrots;
5. Peel the onion and cut off the root;
6. Cut the head into half rings;
7. Peel the garlic, cut off the ends and chop the cloves using a convenient method;
8. Mix cabbage, carrots and garlic;
9. Heat the oil in a frying pan, add the onion and fry it for two minutes;
10. Add sugar and salt, stir until dissolved;
11. Then pour hot oil with onions over carrots, cabbage and garlic;
12. Add black pepper, spices and soy sauce;
13. Mix the mixture and let it brew.

Tip: if you are afraid that the salad will be too salty due to soy sauce and salt, you can simply omit the salt.

This recipe is very similar to the very first one, but once you prepare it, you will find differences in taste, composition, and aroma. Bon appetit!

How much time - 30 minutes.

What is the calorie content - 62 calories.

How to cook:

1. Wash the cabbage and separate it into small inflorescences;
2. Boil water for them and let them sit for five minutes, no more;
3. Then remove with a slotted spoon or drain in a colander;
4. Rinse the inflorescences immediately with cold running water;
5. Boil a liter of water, pour in oil, add salt, vinegar and sugar;
6. Stir the mixture, bring to a boil and let simmer for five minutes;
7. Pour the marinade over the cabbage and let it cool completely;
8. During this time, peel and grate the carrots;
9. Peel the garlic, cut off the roots and cut into slices;
10. Add garlic and carrots to the cooled marinade with cabbage;
11. Send paprika, coriander, laurel leaves and a mixture of peppers there;
12. Stir the mixture and let it brew for at least six hours.

Tip: if desired, carrots can be grated or cut into strips by hand.

When you decide to make such a salad, you must understand that you will have to endure. All that is meant is that the longer the salad is infused, the stronger the flavors combine and the tastier the salad turns out.

Add as many of your favorite spices as possible so that after infusion you get a kind of flavor boom! There can never be too many spices.

Such korean salad– a real delicacy for spice connoisseurs. There are a lot of spices here and they form one overall taste that will stick in your soul for a long time. Try it once, adjusting everything to suit you, and in a few hours you will be able to enjoy a truly delicious, refreshing Korean salad.

I would like to present to your attention a delicious Korean cauliflower salad appetizer. There are many recipes for its preparation on the Internet, I found the optimal recipe for myself. Instead of lemon juice, you can use apple cider vinegar or regular vinegar, but in slightly smaller quantities. Hot pepper can be omitted for those who do not tolerate spicy food well. It wasn't spicy at all for us; I also added ground hot pepper.

Ingredients:

Separate a head of cabbage into florets. Make the size of the inflorescences according to your taste, I like medium size, not very large, so I cut them with a knife. After the head of cabbage was disassembled, the cabbage began to weigh 400 grams.

Grate the carrots on a Korean grater, I chopped them by hand.

Chop the greens (cilantro is preferable, but dill is also an option), and chop the hot pepper finely, so that its pieces don’t get caught too much and don’t irritate eaters with their spiciness. Squeeze the garlic just before mixing. You can use more of it if you like.

Boil the cabbage in salted water, as you usually salt water for pasta. There is no need to cook the cabbage until completely soft. Since I had small inflorescences, it took 3-4 minutes. You can take out a piece and try to see what degree of doneness suits you. It should remain plump.

Place the cabbage inflorescences in a colander to drain the liquid, but there is no need to pour out the entire broth. Leave 4-5 tablespoons of this broth in the ladle.

Add the remaining water to this lemon juice or vinegar, vegetable oil, salt, sugar and bring to a boil until the sugar completely melts. Try the broth, it should taste salty, but the sweetness and acidity should be felt as well. Carrots and cabbage will take on the excess salt. If necessary, add more sugar.

Pour the hot broth over the vegetables, which are mixed in a large container - cabbage, carrots, herbs, garlic, coriander and hot pepper.

Mix well. There will be liquid at the bottom, that's how it should be.

Transfer the salad to a container, cover with a lid and refrigerate. Let it brew for at least a couple of hours. But if the cabbage inflorescences are large, it will take more time.

Then you can treat yourself. Serve this cabbage with meat or side dishes.

Bon appetit!