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 " .
1
Prepare the necessary ingredients.
2
Remove the core from the cabbage.
- White cabbage: 3 kg
3
Cut the cabbage into squares about 3 cm on each side.
- White cabbage: 3 kg
4
Grate the carrot on a special grater for Korean carrots.
- Carrot: 4 pieces
5
Cut the garlic into large slices.
- Garlic: 2 heads
6
Mix the carrot and garlic.
- Carrot: 4 pieces
- Garlic: 2 heads
7
Layer the vegetables in the pot, starting with carrots and garlic, and finishing with cabbage.
- 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.
- Water: 1 l
- Salt: 3 tablespoons
- Sugar: 140 g
- Chili powder: 1 teaspoon
- Ground black pepper: 1 teaspoon
- Ground coriander: 1 teaspoon
- 9% table vinegar: 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.
- White cabbage: 3 kg
- Carrot: 4 pieces
- Garlic: 2 heads
10
After some time, mix and serve.
