Korean style cauliflower

Step-by-step preparation

Cooking time: 6 hr

1. STEP 1

   

   Prepare the indicated products. We will cook from fresh cauliflower. My carrots are small. Cabbage is prepared with Korean carrot spices. If you use a ready-made mixture (half a pack of 20 grams), then ground coriander, dry garlic, both types of peppers and turmeric should be excluded from the list. Prepare clean, sterilized jars.

2. STEP 2

   

   Wash fresh cauliflower, remove leaves and stalks. Separate the cabbage into small florets. Pour water into a saucepan and bring it to a boil. Place the cabbage in boiling water and boil it after boiling for 7 - 8 minutes. Place the cabbage in a colander and allow excess water to drain.

3. STEP 3

   

   Peel and wash the garlic and carrots. Cut the garlic into slices. Grate the carrots using a Korean carrot grater. If there is no such grater, then the carrots can be cut into thin strips with a sharp knife.

4. STEP 4

   

   Place grated carrots and cauliflower in clean, sterilized glass jars, alternating with each other.

5. STEP 5

   

   Now you need to prepare the marinade. Pour 500 ml of water into a saucepan and bring it to a boil. Add salt, sugar, bay leaf, allspice, ground coriander, dry garlic, turmeric, ground black pepper, ground red pepper, sliced ​​fresh garlic. Boil the marinade over low heat for 3 - 4 minutes. Turn off the heat, pour in vinegar and vegetable oil, stir the prepared marinade.

6. STEP 6

   

   Pour hot marinade into jars filled with cabbage and carrots and close them with sterilized lids. For long-term storage, lidded jars must be sterilized. All the secrets and life hacks of winter preparations can be found in their articles, the link is at the end of this recipe.

7. STEP 7

   

   This is Korean-style cabbage preparation for long-term storage. In order to try cabbage for dinner, you can open the jar after 5 - 6 hours.

Comments on the recipe

Natalia M

02.11.2023

4.8

I bought a head of cauliflower, cooked several dishes and started thinking about what else to make from it. An excellent solution was Korean cauliflower for the winter. First, I washed the large inflorescences, then cut them into smaller ones. Boil it in salted water so that the cabbage is easily pierced with a fork, but still has a little crunch. I grated the sweet carrots on a “Korean” grater, and cut the garlic cloves into pucks. I put it all in layers in jars, didn’t compact it too much, just pressed it down lightly. I boiled the brine for a liter of water, increasing the amount of ingredients. I replaced the list of spices with ready-made seasoning for Korean carrots in the same quantity. I just added salt, sugar and turmeric. The brine was poured hot into jars. I planned to serve the appetizer when it was ready, so I simply poured boiling water over the jars and lids. A day later I took the first sample. The cabbage is crispy, very tasty, the carrots are also dense and crunchy! Turmeric gave a beautiful yellow color to the surface of the buds. The taste is islandy, the aroma is spicy, the look is interesting! I liked the brine so much that I poured it over boiled potatoes). Everything here is perfect for my taste! I recommend!

Margarita

02.11.2023

4.7

I tried cabbage this morning. This is absolutely the BOMB!!! I just had a gastronomic orgasm. I started making this recipe from the leftover cauliflower and got busy after work, pouring twice as much salt into the marinade. I had to add the rest of the spices in proportion. Therefore, the marinade remained. It was a pity to pour it out, so I poured the leftovers over ordinary cabbage. This is what I ate today. This is just awesome. I'm absolutely delighted. It’s scary to imagine how delicious it turned out with the colored one. I'll try it today and be sure to post a photo report tomorrow. The marinade is simply cosmic. Thanks for the recipe!

Margarita

02.11.2023

4.9

This morning I tried cabbage according to this recipe. This is absolutely the BOMB! It so happened that I made twice as much marinade and, without thinking for a long time, poured it over ordinary cabbage. This is what I tried today. I can imagine how delicious it turned out with cauliflower. I'll post a photo report tomorrow. The marinade is simply cosmic. Thanks for the recipe.

Margarita

02.11.2023

4.5

As promised, I am posting a photo report on this recipe. The cabbage turned out to be very tender, like a Korean carrot. We had dinner with great pleasure. My husband checked out the recipe. Despite the fact that he constantly swears at my jars, he said about this: “We need to do more!” Highest praise. The marinade is mind-blowing. You can do this to more than just cauliflower. I will definitely experiment with other vegetables. Cabbage is suitable both for a holiday table (it looks very bright and beautiful), and just as an appetizer for light gatherings. I was also very pleased that the recipe is the easiest to prepare. Bam-bang, and you're done! In general, I recommend it. Do it. Try it. Enjoy!