How to prepare Korean cauliflower for the winter: a classic recipe and its variations

Juicy inflorescences of fresh cauliflower are boiled, baked and fried. Canned vegetable snacks are no less tasty. It is salted and pickled for the winter in assorted vegetables, salads and alone. Fans of spicy dishes prefer to prepare cauliflower in Korean style. In addition to the classic recipe, there are a large number of variations that will satisfy the most demanding tastes.

The process of preparing cauliflower in Korean is not complicated, but it has a number of specific features. Knowing them, you can prepare an excellent appetizer that will decorate any table.

Selection and preparation of cauliflower for harvesting

For harvesting, fresh, small, elastic heads of cabbage with inflorescences tightly adjacent to each other without traces of damage or stains are selected. The inflorescences should be white or yellowish. A rich yellow color indicates that they are overripe. Heads of cabbage with an unpleasant odor are not used for cooking.

Advice. If you buy cabbage at the market, select heads with leaves and stalks. Green leaves are a sign that it is fresh and young.

The head of cabbage is cleared of the lower leaves and immersed in cold salted or acidified water for 15-20 minutes. This is done so that worms, beetles and caterpillars hidden in the vegetable float to the surface.

To prepare a salt solution, table salt is mixed with water in the following proportion: 1 tbsp. l. salt per 1 liter of water. To make an acidified solution, take 1 tbsp per 1 liter of water. l. 6% table or apple cider vinegar.

After this, the head of cabbage is washed in running water and dried. Then they are disassembled into inflorescences. Large ones are cut into several pieces. The remaining part without inflorescences can not be thrown away, but cut into cubes and added to the salad.

Advice. To ensure that the cabbage is evenly soaked in the marinade, the pieces are made of equal size.

Before preparing the snack, the inflorescences are sometimes boiled or blanched by steaming, so the product is more tender. To keep the cabbage crispy, it is important not to exceed the processing time. Cooking time - no more than 5 minutes, steaming - 10 minutes. Then the inflorescences are thrown into a colander to drain the water.

How to make Korean cauliflower for the winter in jars

To prevent the snack from spoiling quickly, the jars for preparations are sterilized and the iron lids are boiled.

Ingredients and proportions

The taste of the Korean cauliflower appetizer largely depends on the properly prepared marinade. It contains water, vegetable oil, salt, sugar and vinegar. Seasonings and spices play a big role.

Add to salad: ground black and red pepper, coriander, sesame, turmeric, cloves, nutmeg, etc.

Advice. Don't use store-bought Korean seasoning, it's either too salty or too sweet. The cauliflower appetizer uses base spices and adjusts to taste.

In the classic recipe, carrots and garlic are added to cabbage. Carrots make the salad bright and juicy, garlic gives it a piquant taste. There are recipes with the addition of beets, eggplants, herbs, bell peppers and hot peppers.

To prepare Korean cauliflower according to the classic recipe, you will need the following ingredients:

• cauliflower - 1 head;
• carrots - 1 pc.;
• garlic - 3-4 cloves;
• water - 700 ml;
• ground coriander - 0.3 tsp;
• ground black pepper - 0.3 tsp;
• salt - 1.5 tsp;
• sugar - 1.5 tsp;
• vegetable oil - 50 ml;
• table vinegar 9% - 35 ml.

This amount of components is enough for three 0.5 liter jars.

Cooking instructions

The salad preparation process has its own specifics, which should be known in advance.

Step-by-step preparation:

1. Cauliflower is washed in running water, dried and divided into small inflorescences.
2. The carrots are peeled and grated or cut into strips.
3. The garlic is peeled and chopped.
4. Prepare the marinade: add vegetable oil, vinegar, salt, sugar, coriander and pepper to the water. Bring to a boil and boil for 2 minutes.
5. Add chopped vegetables to the marinade, cook for another 2 minutes and remove from the stove.
6. The workpiece is left to marinate for 5-6 hours. Then put it back on the fire, bring to a boil and cook for 2 minutes. Remove from heat.
7. The hot salad is placed in sterilized jars and covered with lids. The jars are turned over and covered with a blanket.

After cooling, store the snack in a cool, dark place.

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Recipe Variations

There are many variations of Korean-style cauliflower. Various components are added to it. Prepared with or without sterilization. Salads that are pre-cooked are closed without sterilization. Vegetables placed in cold jars are sterilized.

Let's look at the best recipes with photos.

Korean cauliflower with pepper

The salad according to this recipe will appeal to lovers of spicy dishes.

For preparation you will need:

• cauliflower - 1 kg;
• carrots - 0.5 kg;
• garlic - 10 cloves;
• hot capsicum - 1-2 pcs.;
• fresh parsley - 50 g;
• sugar - 100 g;
• table vinegar 9% - 120 ml;
• vegetable oil - 80 ml;
• water - 400 ml;
• ground coriander - 5-10 g;
• salt - 40 g.

How to cook:

1. The heads of cabbage are disassembled into inflorescences, placed in a colander and immersed in boiling water for 2 minutes. Then cool under running cold water and allow to dry.
2. The seeds are removed from the hot pepper and crushed. The carrots are grated using a Korean carrot grater. Finely chop the garlic and parsley.
3. Vegetables and herbs are mixed. Pour coriander into the mixture, mix and leave for 30 minutes.
4. Prepare the marinade: add sugar, salt, vegetable oil and vinegar to the water, bring to a boil and boil for 2 minutes.
5. The vegetable mixture is laid out in sterilized jars, compacted. Pour in hot marinade.
6. Cover with a lid and sterilize for 20 minutes. Then the lids are rolled up. The jars are turned over, covered with a blanket and left to cool completely.

Store the finished snack in a cool, dark place.

Korean cauliflower salad with eggplant

Eggplants add a rich taste to the snack and increase its nutritional value.

Main components:

• cauliflower - 0.5 kg;
• eggplants - 0.7 kg;
• carrots - 2 pcs.;
• bell pepper - 2 pcs.;
• garlic - 1 head;
• onion - 1 pc.;
• water - 500 ml;
• sugar - 70 g;
• vinegar 9% - 60 ml;
• ground black pepper - 1 tsp. ;
• ground red pepper - 1 tsp;
• ground coriander - 1 tbsp. l.;
• salt - 1.5 tbsp. l.;
• vegetable oil - for frying eggplants.

Cooking algorithm:

1. Peel the eggplants, cut into slices, add salt and leave under pressure overnight.
2. The next day, the eggplant slices are squeezed out and fried in vegetable oil.
3. The heads of cabbage are washed and divided into inflorescences.Place in boiling water and cook for 3 minutes, then cool under running cold water and allow to dry.
4. The carrots are grated using a Korean carrot grater. Cut the pepper into strips, onion into half rings, and garlic into small cubes.
5. Coriander, black and red pepper are added to the vegetables. Everything is mixed and placed in sterilized jars.
6. Prepare the marinade: add sugar, salt, and vinegar to the water. Bring to a boil, boil for 2 minutes and remove from heat.
7. Pour hot marinade over vegetables. Cover with lids and sterilize for 20 minutes. Then the lids are rolled up.
8. The jars are turned over, covered with a blanket and left to cool.

The finished salad is stored in the cellar or pantry.

No sterilization of the finished product

A simple recipe with ready-made seasoning that does not require sterilization.

To prepare you will need:

• cauliflower - 1 head;
• carrots - 1 pc.;
• hot pepper - 1 pod;
• garlic - 1 head;
• water - 1 l;
• salt - 2 tbsp. l.;
• sugar - 5 tbsp. l.;
• vegetable oil - 0.5 tbsp;
• vinegar 9% - 0.5 tbsp.;
• Korean seasoning - 0.5 packs.

Preparation:

1. The head of cabbage is divided into inflorescences. Blanch for 3 minutes in boiling water, drain in a colander, and cool under running cold water. Let the water drain.
2. The carrots are grated using a Korean carrot grater. The seeds are removed from the pepper and crushed. The garlic is ground into a paste.
3. Cabbage and carrots are mixed.
4. Prepare the marinade: pour seasoning, salt and sugar into water and bring to a boil. After boiling, add oil and vinegar and remove from heat.
5. Pour the hot marinade over the vegetable mixture.
6. When the mixture has cooled, add garlic and pepper, mix and place in sterilized jars, roll up the lids. Leave at room temperature.
7. A day later, the finished product is stored in the cellar.If the jars are closed with nylon lids, then store them in the refrigerator.

With beets

Beets give the finished dish a pleasant pink color.

Ingredients:

• cauliflower - 1 kg;
• beets - 1 pc.;
• garlic - 1 head;
• vegetable oil - 150 ml;
• sugar - 100 g;
• salt - 2 tbsp. l.;
• vinegar - 150 ml;
• water - 1 l;
• Korean seasoning - 1-2 tbsp. l.

How to cook:

1. The head of cabbage is disassembled into inflorescences, blanched for 3 minutes in boiling water, and cooled.
2. Carrots and beets are grated on a Korean carrot grater, the garlic is crushed into a paste.
3. Mix the vegetables, add seasoning and mix thoroughly.
4. Prepare the marinade: add sugar and salt to boiling water and bring to a boil. After boiling, add vinegar and oil.
5. The vegetable mixture is laid out in sterilized jars and filled with hot brine. Cover with lids and sterilize for 20 minutes. The lids are rolled up.
6. The jars are turned over, covered with a blanket and left to cool.

Store in a cellar or pantry.

With garlic and herbs

A quick recipe for preparing snacks without sterilization.

Main components:

• cauliflower - 700 g;
• garlic - 5-7 cloves;
• fresh parsley - 1 bunch;
• vinegar 9% - 3 tbsp. l.;
• ground black pepper - to taste;
• salt - to taste.

Preparation:

1. The head of cabbage is disassembled into inflorescences. Boil for 5-6 minutes in salted water, cool under cold water, leave 250 ml of broth.
2. Parsley is washed, dried and chopped.
3. Cut the garlic into slices and fry in vegetable oil for 2-3 minutes. Add parsley, salt, pepper and fry for another 2 minutes. Then pour in the reserved cabbage broth and vinegar, bring to a boil and remove from heat.
4. I put the inflorescences into sterilized jars, compacting them tightly. Pour hot marinade and roll up the lids.
5. Turn the jars over, cover with a blanket and leave until completely cool.

The finished product is stored in a cool, dark place.

The peculiarity of the recipe is that after 2 hours the cabbage is ready to eat.

With turmeric

Turmeric adds a spicy taste and aroma to the salad and gives it a bright color.

To prepare you will need:

• cauliflower - 1 kg;
• carrots - 2 pcs.;
• bell pepper - 2 pcs.;
• garlic - 1 head;
• turmeric - 11 tsp;
• water - 1 l;
• sugar - 150 g;
• vinegar 9% - 150 ml;
• ground black pepper - 1 tsp;
• coriander - 1 tbsp. l.;
• salt - 1.5 tbsp. l.

Cooking algorithm:

1. The head of cabbage is divided into inflorescences, boiled for 3 minutes and cooled.
2. The carrots are grated on a Korean carrot track, the garlic is crushed into a paste, and the pepper is cut into strips.
3. Mix the vegetables, add turmeric, coriander and pepper, mix.
4. Prepare the marinade: add salt and sugar to hot water and bring to a boil. After boiling, add vinegar and remove from heat.
5. The vegetable mixture is placed in sterilized jars, poured with hot marinade, and covered with lids.
6. Sterilize for 20 minutes, roll up the lids.
7. Turn the jars over, cover with a blanket, and leave until cool.

The finished snack is stored in the pantry or cellar.

With bell pepper

An appetizer made according to this recipe looks bright and appetizing.

Ingredients:

• cauliflower - 1 kg;
• bell pepper - 0.2 kg;
• carrots - 0.2 kg;
• garlic - 5 cloves;
• ground red pepper - 1 pinch;
• ground coriander - 10 g;
• nutmeg - 1 pinch;
• ground black pepper - 5 g;
• sugar - 80 g;
• salt - 20 g;
• vinegar 9% - 100 ml;
• water - 0.6 l.

How to cook:

1. The head of cabbage is disassembled into inflorescences, boiled for 2-3 minutes, and cooled under running cold water. Dry and put in a saucepan.
2. Carrots are grated for Korean salads, peppers are cut into strips.
3. The vegetables are mixed, garlic squeezed through a press is added. Add red and black pepper, coriander, nutmeg and mix.
4. To prepare the brine, add salt and sugar to the water, bring to a boil, add vinegar and remove from heat.
5. The vegetable mixture is laid out in sterilized jars and filled with hot brine.
6. Cover the jars with lids and sterilize for 20 minutes. Then the lids are rolled up, the jars are turned over and covered with a blanket. Let it cool.

Store the finished snack in a cool, dark place.

Terms and conditions of storage

To preserve the preparations for a long time, the jars are thoroughly sterilized, the lids are boiled, and the recipe is followed.

Store cabbage in a cool, dry place (cellar, basement, pantry), at a temperature not exceeding 15°C. The shelf life of canned food is one year. Before opening the jar, pay attention to its contents. Do not use the product if the brine becomes cloudy, foam or spots appear on the cabbage.

Without sterilization, the preparations are covered with nylon lids and stored strictly in the refrigerator for no more than 2 months.

Read also:

Cooking technology and the best recipes for sauerkraut with sugar.

How to properly ferment cabbage heads.

Conclusion

Korean cauliflower is a delicious salad with oriental notes. The seasonings and spices included in its composition give it a piquant taste, aroma and spiciness. To prepare cabbage, use ready-made seasonings from the store. Or they make up their own set of spices, focusing on their taste. Cabbage is prepared according to the classic recipe or with the addition of additional ingredients - vegetables and seasonings.