Korean Cabbage

12 servings

20 minutes

Another piece of folk art of Soviet and post-Soviet immigrants from Korea. It is prepared according to the same principle as carrots. It turns out to be an adaptation of kimchi cabbage to Russian products. From our "Golden Thousand " .

Energy value per serving

• Calories: 330.6
• Proteins: 5.5g
• Fats: 21.2g
• Carbohydrates: 28.6g

Ingredients

• White cabbage: 3 kg
• Carrot: 4 pc
• Garlic: 2 head
• Water: 1 l
• Sugar: 140 g
• Vegetable oil: 250 ml
• Vinegar 9%: 250 ml
• Ground chili pepper: 1 tsp
• Ground black pepper: 1 tsp
• Ground coriander: 1 tsp
• Salt: 3 tbsp

Cooking steps

1. Prepare the necessary ingredients.

2. Remove the core from the cabbage.

   Required ingredients:

   • White cabbage: 3 kg

3. Cut the cabbage into squares about 3 cm on each side.

   Required ingredients:

   • White cabbage: 3 kg

4. Grate the carrot on a special grater for Korean carrots.

   Required ingredients:

   • Carrot: 4 pieces

5. Cut the garlic into large slices.

   Required ingredients:

   • Garlic: 2 heads

6. Mix the carrot and garlic.

   Required ingredients:

   • Carrot: 4 pieces
   • Garlic: 2 heads

7. Layer the vegetables in the pot, starting with carrots and garlic, and finishing with cabbage.

   Required ingredients:

   • Carrot: 4 pieces
   • Garlic: 2 heads
   • White cabbage: 3 kg

8. Boil water, add salt, pepper, sugar, coriander, vinegar, and oil. Stir until the sugar dissolves.

   Required ingredients:

   • Water: 1 l
   • Salt: 3 tablespoons
   • Sugar: 140 g
   • Ground chili pepper: 1 teaspoon
   • Ground black pepper: 1 teaspoon
   • Ground coriander: 1 teaspoon
   • Vinegar 9%: 250 ml
   • Vegetable oil: 250 ml

9. Pour the vegetables with hot brine, place a weight on top, and put in the refrigerator or another cool place for 12 hours.

   Required ingredients:

   • White cabbage: 3 kg
   • Carrot: 4 pieces
   • Garlic: 2 heads

10. After some time, mix and serve.