How to cook tasty and simple cabbage piluska in Korean

For pickling, pickling or pickling, cabbage must be finely chopped. However, due to the labor intensity, not many housewives like the chopping process, so piluska cabbage is gaining great popularity.

It differs from the classic recipe in the way cabbage leaves are cut into small squares. It's convenient and original. Adding beets to the recipe gives the dish a bright red color. From the article you will learn how to choose ingredients and make a beetroot pie, in a spicy marinade, without vinegar.

Which cabbage is suitable for making piluska?

The main ingredients of this preparation are white cabbage and beets.. In Asia they prefer Beijing.

Interesting! The name “pelyuska” or “piluska” has Ukrainian roots, which means “petals”. The beet red cabbage leaves cut into squares really resemble petals.

Selection and preparation

For cooking you need:

1. White cabbage of mid-season and late varieties: Slava, Belorusskaya, Podarok, Moskovskaya late, Yubileiny Semko, Kamennaya Golova, Kupchikha. Choose small forks to make cutting easier.
2. Small to medium sized beets. It pickles better.
3. Table salt coarse grind. Iodized cabbage will make the cabbage soft, and the product will quickly deteriorate. You can use sea salt. Its quantity is reduced by half than recommended in the recipe with cooking oil.

How to make cabbage piluska in Korean

Main Ingredient: Pepper Paste. And also, instead of the usual white cabbage, Koreans prefer Beijing cabbage.

Attention! Pepper paste is prepared a day before the marinating process.

Ingredients:

• Chinese cabbage - 1 kg;
• salt - 25 g;
• sugar - 10 g;
• pepper paste - 1 tbsp. l.

Pepper Paste Ingredients:

• garlic - 10 heads;
• coarse salt - 2 tbsp. l.;
• hot red pepper - 100 g;
• water - volume is determined during preparation.

Cooking instructions:

1. Prepare pepper paste: pepper, cut into pieces, mixed with salt. Boiling water is poured into this mass until it reaches the consistency of liquid sour cream. Mix well, remove to cool.
2. Peel the heads of garlic, pass through a meat grinder or grind in a blender until a paste forms. Mix it with the pepper mixture.
3. Cover the finished pepper paste with a lid and put it in the refrigerator overnight.
4. Cut a fork of Chinese cabbage into two parts. Remove the base of the stalk.
5. Each half is cut crosswise into pieces 2 cm thick.
6. Place the chopped pieces in a deep, wide container. Sprinkle with salt and sugar. Gently knead.
7. Place the load for 10-12 hours, then the cabbage slices are washed under water.
8. Add pepper paste to it.
9. Wear plastic gloves on your hands (the paste is spicy). Mix gently with your hands so that all the pieces are included in the paste.
10. Cover the container with cling film. Leave for 2-3 hours at room temperature.
11. Mix again. Leave for another 4-5 hours.
12. Transfer the workpiece into clean and dry glass jars. Put it in the refrigerator.

Recipe Variations

Homemade preparations help out throughout the winter. Made according to different recipes, they decorate the festive table and diversify the everyday menu.

In a spicy marinade

The marinade acquires a spicy taste due to the presence of hot pepper.. For spicy lovers, the following recipe.

Ingredients:

• cabbage - 1 kg;
• beets - 200 g;
• carrots - 150 g;
• garlic - 1 medium head;
• chili pepper - 2 pods;
• vinegar 9% - 100 ml;
• sugar - 80 g;
• coarse salt - 1 tbsp. l.;
• water - 0.5 l;
• bay leaf - 3 pcs.;
• black peppercorns - 3 pcs.

Cooking instructions:

1. Cabbage leaves are cut into squares.
2. Beets and carrots are washed and peeled. Cut beets into thin semicircles, carrots into thin circles.
3. Garlic is peeled and cut into thin slices.
4. Wash the hot pepper, remove the stem and seeds. Cut into thin rings.
5. Chopped ingredients are placed in clean glass jars: peppers, cabbage squares, carrots, beets.
6. Cook the marinade: mix water, salt, sugar, spices. Boil for 5 minutes, remove bay leaves.
7. Remove from heat, add vinegar.
8. Pour the hot marinade over the vegetable mixture.
9. Cover with lids.
10. The preparations are kept for 3 days at room temperature.
11. Then move it to the refrigerator.

Take note:

How to deliciously prepare sauerkraut with bell pepper

The most delicious Gurian cabbage recipes

Cabbage in tomato juice for the winter without sterilization

Instant cooking

Ingredients:

• white cabbage - 1 kg;
• beets - 200 g;
• garlic - 6 cloves;
• water - 500 ml;
• coarse salt - 30 g;
• sugar - 30 g;
• allspice peas - 3 pcs.;
• black peppercorns - 3 pcs.;
• bay leaf - 2 pcs.;
• vinegar 9% - 50 ml.

Cooking instructions:

1. Free the forks from the top leaves. Cut into two parts, remove the stalk.
2. Each part is divided into quarters.
3. The beets are washed, peeled, and chopped into strips.
4. Peel the garlic and finely chop it.
5. Chopped vegetables are mixed in a deep bowl.
6. Transfer the vegetable mass into clean glass jars.
7. Cook the marinade: add sugar and salt to boiling water, add spices and boil for 5 minutes. Remove bay leaves.
8. Remove from heat, add vinegar. Give it time to cool.
9. Pour warm brine over vegetables.
10. After complete cooling, place in the refrigerator for 24 hours.

Cold method without vinegar

This recipe is suitable for families with small children, as well as if adults suffer from diseases of the gastrointestinal tract. The absence of vinegar makes the workpiece soft.

Ingredients for 3 1 liter jars:

• cabbage - 2.5 kg;
• beets - 400 g;
• water - 1 l;
• coarse salt - 50 g;
• sugar - 50 g;
• allspice - 6 pcs.

Cooking instructions:

1. Boil water for brine. Leave to cool.
2. Remove the top leaves from the fork.
3. Cut the head of cabbage into squares with a side of 4x4 cm.
4. The beets are washed and cleaned. Cut into semicircles no more than 5 mm thick.
5. Cabbage squares and layers of beets are placed in clean glass liter jars, alternating with each other.
6. Prepare a cold brine: add salt and sugar to cooled boiled water and add peppercorns. Stir until completely dissolved. Impurities from salt may remain at the bottom.
7. Pour brine over vegetables through cheesecloth. They should be completely covered with liquid.
8. The preparation costs 5-6 days at room temperature.
9. Every day they pierce it with a wooden stick so that carbon dioxide does not accumulate, and remove the foam.
10. After the expiration date, the jars are closed with nylon lids and stored in the refrigerator.

Without beets “In a hurry”

This appetizer is made the day before the feast.

Ingredients:

• cabbage - 1 head weighing 2-2.5 kg;
• sugar - 100 g;
• vinegar 9% - 100 ml;
• large carrots - 1 pc.;
• garlic - 8 large cloves;
• coarse salt - 1 tbsp. l. with a slide;
• water - 1 l.

Cooking instructions:

1. The head of cabbage is cleared of the top leaves.
2. Cut into quarters so that each contains a part of the stalk.
3. Place in a saucepan, add water and cook for about 30 minutes.
4. In another pan, boil the brine: water + salt + sugar. Bring to a boil.
5. Remove from heat, add vinegar.
6. Carrots are washed, peeled, and chopped on a coarse grater.
7. The garlic is peeled and passed through a press.
8. Place half the carrots and garlic in a deep container. Place cabbage quarters on top. Cover with the remaining carrots and garlic.
9. Pour warm brine so that the pieces drown in it. If there is not enough liquid, prepare another portion.
10. The completely cooled workpiece is placed in the refrigerator for a day. Serve without brine.

With beets

Garlic and hot pepper give this appetizer a spicy, spicy taste.

Ingredients for a 1 liter jar:

• white cabbage - 500 g;
• beets - 100 g;
• carrots - 80 g;
• hot pepper - 0.5 pods;
• garlic - 6 medium cloves;
• water - 1 tbsp.;
• sugar - 2 tbsp. l.;
• coarse salt - 0.5 tbsp. l.;
• vinegar 9% - 30 ml;
• bay leaf - 2 pcs.;
• black peppercorns - 2 pcs.;
• allspice peas - 2 pcs.

Cooking instructions:

1. Cabbage is cut into 3-4 cm squares.
2. Beets and carrots are washed and peeled. Cut the beets into semi-circles 3-4 mm thick, carrots into thin circles.
3. Wash the pepper and remove the stem and seeds. Finely chopped.
4. The garlic is peeled and cut in half lengthwise.
5. Place vegetables in a clean glass liter jar in layers: beets, carrots, garlic, cabbage, hot peppers. Alternate layers to the top of the jar.
6. Cook the marinade: add salt, sugar, and spices to boiling water. Boil for 4-5 minutes. Take out the bay leaves.
7. Remove from heat, add vinegar.
8. Pour hot marinade over vegetables.
9. The preparation costs 3 days at room temperature.
10. The finished cabbage is stored in the refrigerator.

Terms and conditions of storage

For storing lettuce for the winter:

1. Choose recipes with marinade. Pickled cabbage with vinegar, rolled up in glass jars with lids, is stored for a whole year in a cold basement, cellar, or refrigerator.
2. Glass containers increase shelf life. The workpiece in plastic is kept for no more than 7 days in the refrigerator, in glass - 1-3 months (depending on the method of preparation).
3. Storage on an insulated balcony in glass jars is possible at a temperature not lower than 0°C.
4. The optimal temperature is from 0°C to +5°C with humidity up to 75%.

Conclusion

Cooking piluska cabbage does not take much time, because there is no need to finely chop the main ingredient. A variety of recipes allows you to choose exactly the one that suits the taste preferences of all family members.

The original way of cutting cabbage leaves and the beautiful beetroot color make the appetizer attractive and suitable even for a holiday table.