Cabbage with beetroot in Korean: recipe. Pickled cabbage pieces with beets Korean marinated cabbage with beets

Many connoisseurs of pickles are delighted with such an appetizer as pickled cabbage with beets. I liked the treat from the first try; it is not at all difficult to prepare. There are many recipes that will help infuse crispy slices with a spicy aroma, both quick-cooking and winter pickling.

How to salt cabbage and beets?

Pickled cabbage with beets does not require complex ingredients and a lot of time. And to make the dish very successful, you need to use little tricks. Some housewives add cherry leaves for crunch, others add onions and bell peppers, while others experiment with doses of sugar, vinegar and salt. The taste of the dish is determined by the marinade for cabbage and beets, and it will turn out successful if:

  • replace vinegar with citric acid;
  • put ginger root;
  • add onions for flavor.

The most famous option is quick-cooking pickled cabbage with beets. 5 hours after salting, the dish can be tasted and offered to guests; vegetables drenched in hot marinade retain their juiciness and have a pleasant crunch. The cabbage needs to be chopped into pieces, and the garlic should be cut into slices.

Ingredients:

  • cabbage – 2 kg;
  • garlic – 0.5 head;
  • carrots – 2 pcs.;
  • beets – 1 pc.;
  • vinegar – 100 ml;
  • sugar – 100 g;
  • vegetable oil – 120 g;
  • salt – 30 g.

Preparation

  1. Chop the cabbage, grate the carrots and beets, chop the garlic.
  2. Mix the vegetables and put them in a bottle.
  3. Dilute salt, sugar and butter in a glass of water, boil, add vinegar.
  4. Pour over vegetable mixture.
  5. Pickled cabbage with quick-salted beets is infused for 4 hours.

If guests are expected and a sweet and sour snack is not enough to complete the menu, daily cabbage with beets is what is required. It marinates for 24 hours, soaks quickly, and the slices turn out crispy and spicy. The main secret is to put the sliced ​​vegetables under a press, so the leaves will quickly absorb the marinade.

Ingredients:

  • cabbage – 2 kg;
  • beets – 1 pc.;
  • carrots – 1 pc.;
  • garlic – 1 head;
  • water – 1 l;
  • salt – 2 tbsp. l.;
  • sugar – 1 tbsp. l.;
  • vegetable oil – 200 g;
  • vinegar – 150 g;
  • bay leaf – 2 pcs.;
  • capsicum – 1 pc.;
  • peppercorns – 2 pcs.

Preparation

  1. Divide the cabbage into pieces, cut the carrots and beets into strips, cut the garlic into slices, and mix.
  2. Dissolve salt, butter, sugar, spices, pepper in water and boil.
  3. Add vinegar.
  4. Pour over the vegetables and put under pressure for a day.

Another original option is “Pilyuska” cabbage with beets; Georgia is considered its homeland, where it is called “Gurian-style cabbage.” But in Ukraine, the dish was renamed as “pelyustka”, which translates as “petal” - for the appearance of the treat, which later changed to “Pilyuska”. It is better to take a head of cabbage with white leaves.

Ingredients:

  • cabbage – 1 head;
  • beets – 1 pc.;
  • salt – 1 tbsp. l.;
  • carrots – 1 pc.;
  • garlic – 1 head;
  • vinegar – 150 ml;
  • sugar – 100 g;
  • vegetable oil – 100 g;
  • water – 1 l;
  • peppercorns – 5 pcs.

Preparation

  1. Divide the cabbage into 8 parts.
  2. Cut carrots, beets into strips, garlic into slices, lay in layers.
  3. Dissolve sugar, salt, butter in water, add pepper, cook for 5 minutes.
  4. Pour over vegetables.
  5. Keep warm under pressure for 2 days, then put in the cold.
  6. Pickled cabbage “Pilyuska” with beets retains its taste for up to 2 weeks.

A very popular recipe for delicious pickled cabbage with beets - Korean style. Its original sweet and sour taste makes it an excellent side dish for meat dishes and roasts. If you follow the proportions, there will be no “distortions” in spice and salt in the salad; the vegetables absorb both sweetness and vinegar pungency in moderation.

Ingredients:

  • cabbage - 1 fork;
  • carrots – 1 pc.;
  • beets – 1 pc.;
  • garlic – 5-6 cloves;
  • water – 1 l;
  • cloves – 2-3 buds;
  • cumin – 0.5 tsp;
  • bay leaf – 1-2 pcs.;
  • sugar – 3 tbsp. l.;
  • salt – 1 tsp;
  • vegetable oil – 100 g;
  • vinegar – 100 g.

Preparation

  1. Chop the cabbage, grate the carrots and beets, crush the garlic, mix.
  2. Put oil, vinegar, salt, sugar, spices into hot water and boil.
  3. Pour the marinade over the mixture and press down.
  4. Let it sit for about a day.

Pickled cabbage with beets and garlic has an unusual taste; lovers of spicy snacks will like this option. Some housewives add crushed ginger root, which adds a piquant and spicy taste. It is recommended to spread the pickling in layers; it is better to do this in a saucepan rather than in a jar.

Ingredients:

  • cabbage – 1 kg;
  • carrots – 1 pc.;
  • garlic – 1 head;
  • beets – 1 pc.;
  • water – 0.5 l;
  • vinegar – 30 ml;
  • salt – 40 g;
  • peppercorns – 6 pcs.;
  • vegetable oil – 100 g;
  • sugar – 120 g.

Preparation

  1. Cut the cabbage into strips, garlic into slices, grate the beets and carrots.
  2. Place sugar, salt, spices in water and bring to a boil.
  3. Pour in the mixture and place under pressure.
  4. Marinate for 12 hours.

An excellent treat for the table in winter is sauerkraut in large pieces with beets. Even when canned, vegetables retain their crunch and juice. It is not necessary to add vinegar to the preparation; most housewives prefer to replace it with citric acid: a teaspoon per 3 liters of water.

Ingredients:

  • cabbage – 2 kg;
  • beets – 1 pc.;
  • carrots – 1 pc.;
  • garlic – 1 head;
  • water – 1 l;
  • sugar – 150 g;
  • salt – 2 tbsp. l.;
  • peppercorns – 10 pcs.;
  • bay leaf – 3 pcs.;
  • vinegar – 150 ml.

Preparation

  1. Divide the cabbage into several parts, chop the carrots and beets into cubes, and chop the garlic into slices.
  2. Place into sterilized jars.
  3. Dissolve salt, sugar, spices in water and boil for 5 minutes.
  4. Season with vinegar.
  5. Pour in the mixture and roll up.
  6. Pickled cabbage in pieces with beets takes 2 days to prepare.

You can add an original taste to the dish if you use Chinese or cauliflower cabbage. It is made spicy by adding garlic, hot pepper and horseradish roots. It is better to marinate in glass or enamel containers. with spicy beets and very simple.

Ingredients:

  • cabbage – 2 kg;
  • beets – 1 pc.;
  • horseradish root – 50 g;
  • parsley, celery, dill - 1 bunch each;
  • garlic – 1 head;
  • dry hot pepper – 1/3 tsp;
  • sugar – 1 tbsp. l.;
  • salt – 1 tbsp. l.;
  • vinegar – 250 g;
  • currant leaves – 10 pcs.

Preparation

  1. Chop cabbage, greens and beets, grind horseradish root.
  2. Cut the garlic cloves in half and mix with pepper and vegetables.
  3. Dill and leaves are placed at the bottom of the jar, and the mixture on top.
  4. Add salt and sugar to the water and boil for a couple of minutes.
  5. Add vinegar, pour over vegetables.
  6. Marinate for 3 days.

All national cuisines have their own recipe for cabbage with beets; many Russian families liked the Georgian version. A mixture of different peppers gives it a spicy kick. The amount of main ingredients can be varied; the more beets are added, the richer and more beautiful the color of the salad.

Ingredients:

  • beets – 1 pc.;
  • cabbage – 1 head;
  • hot pepper – 1 pc.;
  • allspice – 10 pcs.;
  • garlic – 1 head;
  • water – 1 l;
  • vinegar – 120 g;
  • salt – 2 tbsp. l.;
  • sugar – 100 g.

Preparation

  1. Coarsely chop the cabbage and beets, grate the carrots.
  2. Press the garlic, chop the pepper.
  3. Mix vegetables with allspice.
  4. Dissolve salt and sugar in boiling water, add vinegar.
  5. Pour in the mixture.
  6. marinate with beets for 24 hours.

It is also popular with housewives with beets in Armenian style. This recipe uses dill seeds or seeds from dill umbrellas; they are easy to purchase both in the store and in the pharmacy. The main secret is natural fermentation, without adding vinegar, when the maximum vitamins are retained in the dish.

Ingredients:

  • cabbage – 1 head;
  • beets – 1 pc.;
  • garlic – 1 head;
  • carrots – 2 pcs.;
  • salt – 2 tbsp. l.;
  • water – 1 l;
  • hot pepper – 1 pc.;
  • dill seeds – 2 tbsp. l.

Preparation

  1. Cut the cabbage into pieces, carrots and beets into slices.
  2. Place vegetables at the bottom of the jar and a layer of cabbage on top.
  3. Dilute salt in water, boil, pour over vegetables.
  4. Leave for 5 days to ferment.
  5. Put the jar in the cold.

The recipe for red cabbage with beets suggests adding more red vegetables to make the color of the salad more intense. Cabbage can be cut very large, and small heads can be simply divided. Carrots and beets are cut into medium pieces, and garlic into rings; this method retains more nutrients.

Ingredients.

Hello, hostesses! Here you will find a recipe for making delicious pickled cabbage with my photos and description. This pickled cabbage is made with beets, which turns the cabbage a beautiful pink color. That’s why this cabbage is called “Pelyustka”, which means “petal” in Ukrainian. That is, the finished cabbage looks like flower petals.

This cabbage cooks quickly. I usually make it in a three-liter jar, so it’s more convenient for me to store it. But it can be cooked in any container or saucepan. All processes will take about half an hour. And 12 hours for marinating.

The cost of such a dish is low. But in the market such cabbage is sold for a lot of money (which is very strange). Therefore, I advise you to prepare pickled cabbage yourself - it’s quick, inexpensive, and tasty.

Ingredients for a 3 liter jar:


  • white cabbage - 2 kg
  • beets - 2 pcs. medium (about 300 gr.)
  • carrots - 1 pc. average
  • garlic - 5 cloves

For the marinade:

  • water - 1.1 l
  • vinegar - 150 ml
  • sugar - 6 tbsp. l. Sahara
  • salt - 2 tbsp.
  • vegetable oil - 2 tbsp. l.
  • bay leaf - 3 pcs.
  • peppercorns - to taste

Pickled cabbage with beets: method of preparation.

First prepare the cabbage. Wash it and remove the top bad leaves. Next, cut the cabbage into squares; no need to chop. Cutting cabbage takes literally a couple of minutes.

Now it's the turn of the beets. It also needs to be washed and cleaned. Next, cut the beets into cubes (can be cubes or in any convenient way).

We do the same with carrots as with beets. Wash, peel, cut into cubes.

Cut the peeled garlic into slices.

That's it, the vegetables are ready. Now you need to put them in a three-liter jar. Place cabbage on the bottom, some carrots, beets and garlic on top. And so on, lay out all the vegetables in layers, compacting them. The last layer should be beetroot and carrot.

When the vegetables are put in a jar, cook the marinade. Pour water into the pan (a liter is usually not enough to fill the jar, so take a liter and 100 ml). Pour sugar, salt, bay leaf, peppercorns (you can also ground) into the water. Bring to a boil and completely dissolve the sugar and salt in the water.

At the end, pour vinegar and turn off the heat.

Remove the bay leaf. Immediately pour the rest of the marinade into a jar with vegetables. You need to pour hot marinade over the cabbage, and the marinade should completely cover the vegetables. Pour a couple more tablespoons of vegetable oil on top. Close the jar with a lid and leave our delicious cabbage to marinate at room temperature for 12 hours.

If you do it in a saucepan, then after pouring the marinade over the cabbage, you need to cover it with an inverted plate and put pressure on it.

I usually cook these vegetables in the evening. The pickled cabbage according to this recipe is delicious in the morning and can be eaten as a salad on.

Pickled cabbage turns out bright pink, crispy, sweet and sour. Well, very tasty! Carrots and beets also go with a bang. I highly recommend making this elegant preparation!


Ready-made pickled cabbage resembles rose petals. The vegetables added to it give our preparation a pleasant taste and color.

Ingredients:

  • cabbage – 2-2.5 kg;
  • beets (necessarily vinaigrette) – 200 g;
  • garlic – 200 gr;
  • carrots – 200 gr.

Marinade for cabbage in Korean:

  • water – 1200 ml;
  • salt – 1.5 tbsp. false;
  • sunflower oil (odorless) – 100 g;
  • sugar – 150 – 200 gr. (to your taste);
  • vinegar (9%) – 150 ml;
  • any spices - any quantity.

Cooking Korean cabbage “Petals”:

In order to prepare such a beautiful and tasty preparation, we need to cut the head of cabbage in half and remove the stalk from it with a sharp knife.

Then, cut the cabbage halves in half again, and then cut the leaves into triangles and squares, most similar in shape to flower petals.

We peel the beets and carrots and cut them into small oblong pieces.

The garlic needs to be peeled and cut into small slices.

At the next stage, the vegetables must be placed in layers (alternating) in a container for pickling. The top layer must be beets.

Then, we need to cook the marinade from the above ingredients. Now, cabbage and layered vegetables need to be poured with hot marinade.

We place a plate and pressure on top of the container. As you can see in the photo, this role is played by a three-liter jar filled with water.

Our pickled cabbage “Lepestki” will be ready in 6-8 hours. But it’s better to let it brew at room temperature for a couple of days.

Our preparation must be stored in the refrigerator in a closed glass container.

Korean-style cabbage “Lepestki” is served as an independent snack.

At the market, in a row with Korean salads and homemade pickles, you can immediately notice elegant, bright pink slices of cabbage. Upon closer inspection, one irresistible desire arises - to quickly put a piece in your mouth and enjoy its aroma and crunch. And even though this delicacy is not cheap, this does not stop its fans. Korean-style cabbage with beetroot sells out at great speed on market day.

But why overpay? This delicacy is so easy to prepare at home! Shall we try?

Disputed pedigree

Despite the common definition of “Korean-style,” it is impossible to say that the dish comes from the Far East. Most likely, it was invented by the Slavs, and the process was initially based on fermentation, not pickling. In Ukraine, this dish is called nothing more than “Pelyustki” - petals. After all, chopped cabbage leaves, painted pink, look so similar to them.

Koreans, lovers of spicy snacks, made their own adjustments to the dish, in particular, an acidic pickling base. This only benefited the dish! After all, many new variations have appeared. Next, we will look at how to prepare Pelyustka cabbage with beet. The recipe for this dish has absorbed the best traditions of Eastern and Western cuisines; they are combined into one whole, complementing each other.

Ingredients needed for the snack

In addition to the cabbage itself, to prepare Pelyustki you need beets, garlic, sugar, salt, oil and vinegar.

Sometimes Korean-style cabbage with beetroot is supplemented with carrots and herbs. You can add your favorite seasonings at your discretion. The appetizer takes on a very tasty flavor if you replace some of the vinegar with lemon juice. Some housewives put a small green apple.

Approximate proportions of products

To prepare one kilogram of cabbage you need:

  • vinegar and oil - 70 ml each;
  • beets - 1 pc.;
  • sugar - 70 grams;
  • salt - 1 dessert spoon.
  • Cooking cabbage in Korean

    It is most convenient to marinate “Pelustki” in glass or ceramic containers. Depending on the quantity, it can be a bowl, a saucepan, or even an ordinary jar. How to cut cabbage is a matter of taste. Some people chop it into regular thick straws. And some people prefer large squares and triangles with a side of 3-4 centimeters. Cabbage marinated with beet can also be prepared from small heads of cabbage, which can simply be disassembled into petals by removing the stalk.

    It is better to cut beets and carrots (if used) into regular circles, half rings or strips. Simply chop the garlic into pieces with a knife. Korean-style cabbage with beetroot is placed in a container in layers tightly adjacent to each other. Each of them needs to be sprinkled with a mixture of sugar and salt. Fresh or dried herbs are placed on the bottom of the dish, in the middle layer and on top of the vegetables.

    Pickling process

    Fill the stacked vegetables with brine. To prepare it, boil 400 grams of water with oil, and at the very end add vinegar. At this stage you need to show maximum attention! After all, when acid is added, the marinade behaves like boiled milk. Pour the hot liquid into a container with vegetables, cover with an inverted plate and place heavy pressure. An ordinary jar of water is suitable for this purpose.

    The marinating process occurs in two stages. First, the snack should stand at room temperature, and only after 8 hours it should be put in the refrigerator. Cabbage with beetroot in Korean will be completely ready to serve in a day.

    Alternative technology

    Some people do not like vinegar, while others simply cannot tolerate it for health reasons. They will definitely love sauerkraut with beet! This snack does not require the addition of acid, and the fermentation process occurs through fermentation. Many chefs believe that this option is very healthy. If you are preparing Pelyustka cabbage with beet, the recipe for which does not require the presence of acid, the ingredients are taken in the same proportions. The only exception is sugar - you need to take the same amount of it as salt. The ripening process will take 3-4 days.

    Serving

    Bright pink cabbage with Korean-style beet looks very impressive in snow-white earthenware or ceramic dishes. It is served to the table in salad bowls, into each of which a serving spoon or special tongs are placed.

    This appetizer goes well with most side dishes of vegetables, cereals, and beans. You can serve it with baked meat or fish, sometimes even instead of a side dish. This dish is eaten with forks.

    On the table, Korean-style cabbage with beet goes well with other oriental spicy dishes, homemade pickles, and pickled mushrooms.

    This dish will also be a wonderful addition to a dinner in folk Slavic style. Jacket potatoes, smoked lard, baked homemade sausages, fresh herbs - all these dishes go well with Pelyustki. This snack is often served with strong alcohol.

    Pickled cabbage pieces with beets

    Ingredients

  • White cabbage (firm, fresh and without foulbrood). Let's take forks weighing 1.5-2 kg.
  • Table beets (medium size, rich color, without diaper rash) - 1 piece.
  • Half a small head of garlic.
  • For a rich and quick marinade we use -
    One liter of clean, filtered water.
    3 tablespoons white sugar.
    3 tablespoons coarse table salt.
    Black peppercorns (allspice can be used) – 10 pieces.
    Bay leaf – 3-4 leaves.
    Half a glass of 9% regular vinegar.

    How to cook pickled cabbage with beets

    1. In the process of preparing our original Russian appetizer, we cut the cabbage into large pieces, removing very thick veins.


    2. Cut the beets into thin strips or simply into three on a coarse grater.


    3. Cut the peeled and separated garlic cloves lengthwise into several pieces.


    4. Mix all the ingredients thoroughly and carefully and place them in a three-liter glass container to marinate.

    5. We make the marinade as follows - pour water into a small enamel pan set over moderate heat. After it boils, add salt and sugar, add bay leaf and pepper. Boil for 10 minutes, remove the spices and add vinegar, stir.

    Recipe No. 2. Korean purple cabbage with beets

    Do you like moderately spicy, moderately sweet, savory and fresh snacks? This pickled cabbage with garlic, carrots and beets will definitely not leave you indifferent! It has everything in moderation: a little spice, there is no “skew” towards any of the vegetables, and there is just as much sweetness as there is vinegary spiciness. Try making this “salad” from fresh vegetables, it will amaze you with its tenderness and aroma!

    For a whole salad bowl of this dish you will need:

  • 1 small cabbage fork (or half a large one)
  • 1 carrot,
  • 1 beet,
  • 5-7 cloves of garlic (but you can use a whole head),
  • liter of water,
    • 2-3 buds of cloves,
    • a pinch of cumin,
      • 1-2 bay leaves,
      • 3 tablespoons of sugar (can be topped),
      • 1 teaspoon salt,
      • 0.5 cups of any vegetable oil (but it’s better to take refined oil),
      • 0.3 cups of vinegar (if you like it spicier, take 0.5 cups).
    • Korean cabbage recipe step by step with photo:

      Cut the washed cabbage into squares. Large or not is at your discretion, but you still don’t need to chop it too finely. Throw away the stalk (or you can peel it and give it to the children - let them crunch).


      Wash the carrots and beets, peel and grate on a coarse grater. Squeeze out the garlic.
      Combine all the vegetables in a large bowl (it is best to take a glass bowl with a lid - it will be convenient to store the salad in the refrigerator).


      Pour water into a saucepan, add oil, vinegar, salt and sugar, as well as spices - cloves, cumin and bay leaves. Bring water to a boil.


      Pour the boiling marinade over the cabbage.

      Korean-style vegetables and “Pelustka” cabbage - a selection of the best recipes

      As can be seen from the name itself, the recipe “Pelyusta Cabbage with Beetroot” requires the presence of two ingredients - cabbage and beets. But why pelyuska? The whole point here lies in the method of slicing the cabbage - it must be shredded into large pieces that will look like large petals. Indeed, translated from Ukrainian, “pelyustka” means “petal.” And the taste of this dish will depend solely on the marinade with which the vegetables will be poured. So let's get started.

      The following selection of recipes is suitable for those who like it spicy. Today we will look at dishes such as pickled cabbage with beet, cabbage with beet in Korean and Korean beet.

      Pelyustka with beet

      In general, sauerkraut pelyusta with beetroot is a quick recipe, so it’s ideal for those who don’t like to spend a lot of time cooking. But even with minimal time investment, the hostess receives an incredible dish that is pleasant not only to the taste, but also to the outside. During the cooking process, the beets give up some of their color to the cabbage, and as a result, Pelyustka appears on the plate, colored in a pleasant crimson shade.

    • cabbage - 1.4-1.5 kg forks;
    • beets – 200 g;
    • carrots – 100 g;
    • garlic – 5-6 cloves.
    • water - liter;
    • vegetable oil – 70-80 ml;
    • 9% table vinegar – 200 ml;
    • sugar – 100-110 g;
    • salt – 2 tablespoons.
    • Recommendation! The amount of salt must be calculated according to its grinding - if you take “Extra”, then there should be no slides in the spoon, if you use regular coarse salt, then the slide in the spoon should be minimal.

    • The preparation of pickled cabbage with beet starts with the marinade. To do this, you need to boil water, add salt and sugar to it. When they are completely dissolved, remove the container from the stove, add vinegar, oil and leave at room temperature until completely cooled.
    • Now let's move on to the main ingredients. We separate the cabbage into sheets and cut them into squares with a side of 4-5 cm.

      Advice! This size is optional. At your discretion, you can cut the cabbage into larger or smaller squares. Some housewives prefer to lay the leaves entirely.

    • Peel carrots and beets and chop into thin strips.
    • Cut the garlic into thin slices.
    • Place the prepared ingredients in the jar in layers: cabbage, beet, carrots, garlic - repeat the layers until the jar is filled to the top.
    • When all the vegetables are laid, the layers must be pressed.
    • Next, pour the cooled marinade over the ingredients, cover the jars with lids and leave at room temperature for 48 hours.
    • After this time, put the salad in the refrigerator for another day.
    • Korean beets

      Buryak in Korean is a dish that can decorate even a festive table, especially since it will represent something new. After all, you must admit that the popularity of Korean carrots began to gradually subside. And a new snack will come in handy.

      This salad can be prepared very simply by using ready-made Korean carrot seasoning. But it will turn out much tastier when you make the marinade yourself! So let's get started.

      Advice! For this salad, choose hard beets, otherwise they will be difficult to chop!

    • 9% table vinegar – 30-40 ml;
    • salt – 0.5 teaspoon;
    • sugar – 1.5 teaspoon;
    • vegetable oil – 90-100 ml;
    • garlic – 3 cloves;
    • ground black and red pepper - half a teaspoon each;
    • ground coriander – 1 teaspoon.
    • Wash the beets under running water, remove the peel and grate them using a Korean carrot grater.
    • We peel the garlic and pass it through a press.
    • Combine the chopped beets with vinegar, salt, sugar, mix and leave for a few minutes until the juice is released.
    • Drain the resulting juice and add garlic and spices - pepper and coriander, mix everything thoroughly.

      Recommendation! The amount of spices indicated in this recipe is optional. Try experimenting with taste by adding little by little one or another component of the marinade. After all, everyone has their own taste - some like it sweeter, others more salty or peppery! Create your perfect dish!

    • So, we have achieved harmony in spices, now we need to make our beets fragrant. To do this, heat the vegetable oil almost to the boiling point and pour it over the beet, mix everything.
    • An amazing snack is ready. We put it in jars and put it in the refrigerator.
    • Korean beets with cabbage

      The next recipe is another variation of vegetables cooked in Korean, and this dish is called Korean cabbage with beetroot. As practice shows, such a salad does not stagnate in the refrigerator for a long time, so you don’t have to skimp on vegetables.

    • white cabbage forks - 1 pc.;
    • beets – 2 pcs.;
    • garlic – 4 cloves;
    • onion - 1 head.
    • Ingredients for marinade:

    • sugar - half a glass;
    • salt – 2 tablespoons;
    • water – 1 liter;
    • vegetable oil – 100 ml;
    • 9% table vinegar – 35-45 ml;
    • bay leaf – 2 pcs.;
    • black pepper - 5 peas.
  1. We wash the cabbage under running water, separate it into leaves and cut them into squares with a side of 2 cm.
  2. We peel the beet and chop it - either into strips or using a Korean carrot grater.
  3. Remove the husks from the garlic and cut into thin slices.
  4. Peel the onion and chop it into small cubes.
  5. Place the vegetables in a bowl and mix.
  6. Let's move on to preparing the marinade. To do this, combine salt, sugar, water, vegetable oil, pepper and bay leaves in a separate container. Place the container on the fire and bring the mixture to a boil. Boil the marinade for 7 minutes, remove from heat and add vinegar.
  7. We transfer the vegetables into jars, press them and fill them with marinade.
  8. The salad should stand at room temperature for about 8 hours, or you can leave it overnight.
  9. Store the finished dish in the refrigerator.
  10. We looked at several options for homemade preparations using beets and cabbage. Have fun cooking, experiment with flavors and create new recipes! Be healthy!

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    Korean marinating cabbage

    Korean dishes are very spicy due to the use of large amounts of red pepper. They flavor soups, snacks, and meat. We may not like it, but we must not forget that Korea is a peninsula with a humid, warm climate; pepper allows them not only to preserve food longer, but also to avoid intestinal infections. It is noteworthy that in the countries located there, the words “delicious” and “spicy” are synonymous.

    The savory dishes we love cannot be fully attributed to traditional Korean cuisine. They are prepared with coriander, which is rarely used on the peninsula. This variation was invented by the Koryo-saram - Koreans deported from the Far East at the beginning of the last century, who settled throughout the countries of the former Soviet Union. They simply did not have the opportunity to get the usual products, so they used what was available. Korean-style pickled cabbage is deservedly popular among lovers of spicy dishes.

    Cooking Korean Cabbage

    Previously, only members of the diaspora practiced cooking vegetables in Korean. We bought them at the markets and put them mainly on the festive table, since their price was rather high. But gradually, recipes for Korean pickled cabbage and other vegetables became publicly available. We immediately began not only to make them ourselves, but also to modify them. Housewives today are even busy preparing vegetables in Korean style for the winter.

    Without this dish, Korean cuisine is simply unthinkable; in its homeland it is considered the main one. Usually kimchi is Chinese cabbage prepared in a special way, but radishes, cucumbers, eggplants or other vegetables can be used instead. It is believed that this dish helps you lose weight and saves you from colds and hangovers.

    Koryo-saram was first made from white cabbage. But we live in the 21st century, you can buy anything in the store, we will prepare kimchi, as it should be, from Beijing. True, we offer you the simplest recipe; if you like it, try a more complex one.

    Ingredients

  11. Chinese cabbage – 1.5 kg;
  12. ground red pepper – 4 tbsp. spoons;
  13. garlic – 6 cloves;
  14. salt – 150 g;
  15. sugar – 1 teaspoon;
  16. water – 2 l.
  17. It is better to take large cabbage; its most valuable part is the thick middle vein. If you can get Korean red pepper flakes, take it; no, regular ones will do.

    Preparation

    Free the Chinese cabbage from spoiled and limp top leaves, rinse, and cut lengthwise into 4 pieces. Place in a wide enamel pan or large bowl.

    Boil water, add salt, let cool, pour over cabbage. Put pressure on it and let it salt for 10-12 hours.

    Combine red pepper and crushed garlic with sugar, add 2-3 tablespoons of water, stir well.

    Take out one quarter of Chinese cabbage, coat each leaf with a paste of pepper, sugar and garlic.

    Place the spiced piece in a three-liter jar. Do the same with the rest of the parts.

    Press down the cabbage well, it should all fit in the jar, pour in the remaining brine.

    Close the lid, put it in the refrigerator, take it to the cellar or to the balcony. After 2 days, kimchi can be eaten.

    Korean-style cabbage prepared in this way and completely filled with brine for the winter can be stored until spring.

    Korean cabbage with carrots and turmeric

    This pickled cabbage is not only delicious, but the turmeric gives it a vibrant yellow color. This recipe is made without ground red pepper and garlic, so it will be spicy but not too spicy.

  18. white cabbage – 1 kg;
  19. carrots – 200 g;
  20. vegetable oil – 6 tbsp. spoon;
  21. turmeric – 1 teaspoon.
  22. water – 0.5 l;
  23. sugar – 0.5 cups;
  24. salt – 1 tbsp. heaped spoon;
  25. vinegar (9%) – 6 tbsp. spoon;
  26. cloves – 5 pcs.;
  27. allspice – 5 pcs.;
  28. cinnamon – 0.5 sticks.
  29. Free the cabbage from the outer leaves, remove all coarse thick veins, cut into triangles, diamonds or squares.

    Grate the carrots to prepare Korean vegetables or chop them into small strips.

    Combine vegetables, sprinkle with turmeric, pour in vegetable oil, mix well.

    Add spices, salt, sugar to the water and boil for 2-3 minutes. Pour in vinegar.

    Transfer the vegetables to a smaller container and pour in the boiling marinade. Press down with a weight and put in a warm place for 12 hours.

    After 12 hours of marinating, try what happened. If you like the taste, put it in the refrigerator, if not, leave it for another hour or two.

    Korean pickled cabbage with beet

    There is a fairly large Korean diaspora in Ukraine, many of its representatives are engaged in growing vegetables and preparing salads from them for sale. Table beets are called “buryak” there and are one of the most popular products. We suggest marinating Korean cabbage with it for the winter.

  30. cabbage – 1 kg;
  31. red beets – 400 g;
  32. garlic – 5 cloves;
  33. seasoning for Korean salads – 20 g.
  34. water – 1 l;
  35. salt – 1 tbsp. spoon;
  36. sugar – 2 tbsp. spoons;
  37. vegetable oil – 100 ml;
  38. vinegar – 50 ml.
  39. Nowadays, seasoning for Korean salads is often sold in markets. You can use it to marinate any vegetables.

    Peel the cabbage from the outer leaves, remove the thickest veins, and cut into squares. Peel the beets, grate them on a Korean vegetable grater or cut them into thin strips.

    Combine the vegetables with seasoning and garlic passed through a press, mix well, rub with your hands, set aside while the marinade is prepared.

    Boil water with sugar, salt and vegetable oil. Add vinegar.

    Pour the hot marinade over the vegetables, press down with a weight and leave in a warm place for 24 hours.

    Place the prepared Korean cabbage with beets into jars. Store in a cool place.

    Conclusion

    As you can see, preparing vegetables in Korean is not difficult. We have provided simple adapted recipes, we hope you will like them. Bon appetit!

    Korean cabbage and beetroot recipe

    Beetroot is a vegetable, herbaceous plant. Widely used in cooking, medicine and cosmetology. Beets are considered a real dietary and healthy product with a high content of vitamins and beneficial elements. Root vegetables are well preserved in winter until spring, so they are not only harvested, but also used in pickling. Nowadays, the recipe for cabbage with beets in Korean is very popular.

    Properties of beets

    Beets are especially useful for anemia and anemia, iodine deficiency diseases of the thyroid gland. Together with carrot juices, it is taken as a remedy that replenishes iron deficiency. Betadine, which is included in the composition, inhibits the development of malignant tumors. Before eating this vegetable, it is important to know:

Vegetables

Description

Korean-style cabbage with beets for the winter is a very bright salad in the form of pickled vegetables in pieces. Typically, such pickled preserves are prepared for the winter in glass jars, the volume of which always does not exceed half a liter. However, liter jars are also perfect for preserving such Korean salad, but nothing more. This is due to the fact that after opening, such vegetable preparations no longer have a long shelf life, and canned Korean cabbage, prepared in a three-liter jar in one day, is certainly not all used.

In order to prepare delicious cabbage with beets for the winter at home, you will have to pay special attention to preparing the marinade. It is not recommended to reduce or increase the amount of any spice used to prepare it. All proportions are observed and checked personally by not a single housewife. Believe me, it turns out really delicious! The only thing that can be changed is the amount of salt added to the marinade, and it is better to do this only if in its finished form it seems to you not salty enough.

It is also worth noting that in this recipe with photo we suggest making instant Korean cabbage. Using the technological instructions below, you will be able to very quickly marinate and preserve the appetizer, after which the quick pickled Korean cabbage will be completely ready for the winter. If you preserve these vegetables along with hot peppers, the resulting product will also be spicy..

So, let's get to cooking!

Ingredients

Steps

    The first step is to prepare all the vegetables necessary to create a homemade snack. Rinse the white cabbage under water, then chop it into small pieces. Also rinse the beets thoroughly, and then peel them from the top layer and cut them into thin strips. Advice! To chop beets, you can use a special grater for grating carrots in Korean. Separate the onions from the peel, rinse under water and chop into small cubes or thin half rings.

    Then mix all the chopped vegetables thoroughly with each other, and then place them in one common clean jar, in which they will subsequently be preserved for the winter.

    Now prepare a delicious marinade for the vegetables. To do this, pour the required amount of filtered water into a container and add salt and granulated sugar, as well as black peppercorns, bay leaves and vegetable oil. Mix the resulting liquid thoroughly, then bring to a boil and simmer for five to ten minutes. Next, remove the marinade from the stove, pour vinegar into it and stir the hot aromatic water again.

    Fill jars filled with chopped vegetables with the prepared marinade. Then, without covering with lids, leave them in this state until the workpieces have cooled completely.

    After this, screw the lids on the jars with the cooled cabbage snack and place them in the refrigerator for seven hours to saturate the flavor.

    After the specified time, the vegetables will be well soaked in the marinade and will be completely ready for consumption.

    Delicious Korean pickled cabbage with beets is ready for the winter. Before serving, it is recommended to lightly sprinkle it with aromatic oil..

    Bon appetit!

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