7 cool cabbage recipe in Korean, including winter

1. Cabbage in Korean "kimchi"

Ingredients

• 900 g of Chinese cabbage;
• Salt 75 g;
• 500-700 ml of cold water;
• 120-150 g of daikon (can substitute for carrot);
• 1-2 chives stem;
• 1 piece of ginger (about 1 cm in length);
• 6 garlic cloves;
• 1 medium onion;
• 2-6 tablespoons red pepper flakes;
• 2 tablespoons fish sauce (can substitute for soybean);
• 2 teaspoons of sugar;
• 1 tablespoon rice powder - optional.

preparation

A few leaves of cabbage in the refrigerator clean. Cut the remaining slices of medium.

Put in a bowl, season with salt and cover with water so that the cabbage was covered completely. Stir until all the salt has dissolved. Top cover the plate and leave at room temperature for 6-8 hours. Stir occasionally.

Drain the brine in a separate container. Cabbage wash and fold in a colander to glass excess water.

Radish cut into long thin slices or grate on a shredder. Chives chop. Add everything to the cabbage.

Blender connect the ginger, garlic, chopped Diced onions, red pepper flakes, fish sauce, Sugar and rice powder. Should get a homogeneous mass.

The finished pasta season with cabbage and mix well. Put everything into a jar and pour the brine so as to cover the vegetables completely. Top cover with whole leaves, and after - the lid. Place the jar in a bowl to go catching dripping juice. Leave at room temperature for 3 days. After storing the finished dish in the refrigerator.

2. Cabbage in Korean with carrots and green onions

Ingredients

• 500 g of cabbage;
• 1 pinch salt;
• 1 small carrots;
• 1-2 chives stem;
• 1 clove of garlic;
• 1 tablespoon sesame seeds;
• 2 tablespoons red pepper flakes (ideally - kochukaru);
• 2 tablespoons rice vinegar;
• 1 tablespoon Korean fish sauce or 2 tablespoons of soy sauce;
• 1 tablespoon powdered sugar;
• 1 tablespoon lemon juice;
• 1 tablespoon sesame oil.

preparation

Chop the cabbage. Lightly sprinkle with salt and mash your hands. Carrot rub on a coarse grater or shredder, chop onion. Add the cabbage.

Garlic pass through the press. Sesame fry for a few minutes in a pan without oil. In a separate bowl, connect kochukaru, rice vinegar, fish sauce, powdered sugar, lemon juice, butter, sesame and garlic.

Fill the prepared cabbage sauce. Serve the dish can be after only 10-15 minutes. But if you let it brew in the refrigerator overnight, the taste will be brighter and richer.

3. Cabbage in Korean with coriander and cumin

Ingredients

• 1 medium cabbage;
• 1 carrot;
• 3 garlic cloves;
• 100 ml of vegetable oil;
• 1 teaspoon salt;
• 2 teaspoons of sugar;
• ½ teaspoon ground black pepper;
• ½ teaspoon ground allspice;
• 1 teaspoon ground coriander;
• ½ teaspoon cumin;
• 2 table vinegar 9%.

preparation

Cabbage cut into large pieces. Put in a bowl and mash your hands, so that she gave the juice.

Carrots cut into fine strips or rub on a shredder. Mix with chopped garlic.

In a frying pan heat the oil. Remove from heat, connect with salt, sugar, black and allspice, coriander, cumin, carrot and garlic. Add the vinegar.

Pour marinade into the cabbage and mix well. Top cover the plate and put weighting agent, for example a water jar. Leave at room temperature for 10-12 hours. After the serve immediately or transfer to a jar and store in refrigerator.

4. Cabbage in Korean carrots with seasoning

Ingredients

• 1 kg of cabbage;
• 500 g of carrots;
• 1 onion;
• 1 small chili pepper;
• 9 garlic cloves;
• 3 tablespoons seasoning carrot in Korean;
• 1½ teaspoons of salt;
• 1-2 tablespoons sugar;
• 4 tablespoons vinegar 9%;
• 180 ml of vegetable oil.

preparation

Chop the cabbage. Carrots grate on a grater-shredder. Onions cut into medium-sized pieces. Chile chop. Garlic pass through the press.

Combine cabbage, carrot, chilli and garlic. Add spices and salt and mix well hands to give vegetables juice. Sprinkle with sugar and pour the vinegar.

In a frying pan heat the oil over medium heat. For a couple of minutes, saute the onions, and then delete it. Pour remaining oil into the cabbage and stir. Can be supplied to the table or stored in the refrigerator.

5. Cabbage in Korean with bell pepper, cucumber and carrots

Ingredients

• 500 g of cabbage;
• 1 paprika;
• 1 cucumber;
• 1 carrot;
• 3-5 sprigs of parsley or dill - optional;
• 2 garlic cloves;
• 100 ml of water;
• 100 ml of vegetable oil;
• 1 teaspoon salt;
• 1 teaspoon of sugar;
• 3 tablespoons soy sauce;
• 1 pinch ground chili peppers;
• 1 tablespoon lemon juice;
• ½ teaspoon ground coriander;
• ½ teaspoon ground ginger dry.

preparation

Chop the cabbage. Bell pepper and cucumber cut into fine strips. Carrots grate on a grater-shredder. Chop the herbs and garlic. Mix all the prepared ingredients.

The pan connect the water with oil, salt, sugar, and soy sauce, chili, lemon, ginger and coriander. Boil and cool. Pour a mixture of vegetables, stir and leave for about 2 hours. After the serve.

6. Cabbage in Korean with garlic, ginger and paprika for the winter

Ingredients

• 1½ kg cabbage;
• 1 onion;
• 1 piece of ginger 1-2 cm long;
• 5 garlic cloves;
• 2 carrots;
• 2 teaspoons of salt;
• 2 teaspoons of sugar;
• ½ teaspoon paprika;
• 500 ml of water;
• 1-2 hot red pepper;
• 2 table vinegar 9%.

preparation

Cabbage cut into large pieces, onion - half rings. Ginger and garlic rub on a small grater, carrots - on a shredder.

Put everything in a bowl. Season with salt, sprinkle in the sugar and paprika.

Tightly packed in sterilized jar. Pour the boiling water, add hot peppers and vinegar. Roll up Cover, turn and cool. Then store in a cool place.

7. Cabbage in Korean with bell peppers in the winter

Ingredients

• 1 kg of cabbage;
• 2 peppers;
• 2 carrots;
• ½ chili;
• ½ teaspoon ground red pepper;
• 2 tablespoons of salt;
• 5 tablespoons of sugar;
• 2-3 tablespoons of seasoning for vegetables in Korean;
• 1½ tablespoon vinegar 70%;
• 1 onion;
• 3 garlic cloves;
• 7 tablespoons of vegetable oil.

preparation

Cabbage cut is not very narrow strips, bell pepper - julienne. Carrots grate on a grater-shredder. Chile chop. Mix everything with red pepper, salt, sugar, vinegar and seasoning Korean.

Onion cut into thin half-rings. Garlic pass through the press. In a frying pan heat the oil over medium heat. 1-2 minutes fry the onion. After Cast garlic. Remove from heat and leave for 5-7 minutes.

Add the cabbage and onion with garlic butter. Mix again. Spread out on sterilized jars almost to the top, try to stamp firmly. Cover with lids.

Place the jars in a pan, the bottom of which lies a napkin or coaster. Pour the warm water so that it has not reached the top. Boil about 20 minutes on medium heat. After roll up lids. Cool and store in a cool place.