Methods for salting and pickling cabbage in Korean

At the end of summer, when the cabbage harvest begins, many people prepare the vegetable for the winter. Korean cabbage recipes are especially popular. In this article you will find several simple ways to prepare such a snack for the winter. It will not only be tasty, but also very healthy.

Pickling cabbage in Korean

One of the options for preparing vegetables for the winter is pickling. There are many recipes for Korean cabbage - from the simplest to the exotic.

Important! Korean cabbage contains many macro- and microelements that are beneficial for the human body, including B vitamins.

How to salt in square pieces for the winter

For homemade preparations you will need:

• white cabbage - 1 kg;
• black peppercorns - 10 pcs.;
• allspice peas - 10 pcs.;
• dill seeds - 1-2 tsp;
• garlic - 5 cloves;
• vinegar 9% - 30 ml;
• sugar - 1 tbsp. l.;
• coarse salt - 1 tbsp. l.

9% vinegar can be replaced with 70%. To do this, mix 4 ml of 70% vinegar and 26 ml of filtered water.

Preparation:

1. Remove the top leaves from the head of cabbage, rinse it, and dry it with a towel. Remove the stalk.
2. Cut the cabbage into 3x3 cm squares, place everything in a deep pan.
3. Mix dry spices in a separate pan, pour in 1 liter of water.
4. Peel the garlic and cut into slices, add to the pan with spices.
5. Place the marinade over medium heat and bring to a boil, stirring constantly with a wooden spoon.
6. As soon as the liquid boils, remove the pan from the heat and pour the prepared marinade over the vegetables.
7. Pour in the vinegar, cover the contents with a plate and place under a press for a day at room temperature.
8. After 24 hours, place the salad in sterilized jars, fill with brine, roll up and put in the refrigerator.

If desired, add coriander, nutmeg, dried ginger pieces and other spices.

How to pickle large pieces with brine

This option is more “lazy” compared to the previous one.

For a delicious snack you will need:

• white cabbage - 1 kg;
• bell pepper with thin skin - 200 g;
• fresh garlic - 100 g;
• chili (pods) - 100 g;
• coarse salt - 1.5 tbsp. l. + 1 tbsp. l (for pasta);
• water - 1.2 l.

Preparation:

1. Wash the heads of cabbage, remove the top green leaves, and dry with a clean towel.
2. Cut into 8-10 pieces, carefully place them in a deep saucepan.
3. Dissolve salt in boiling water.
4. Pour the marinade over the cabbage, let it cool and put it in a dark and cool place under a press for 3 days.
5. Remove seeds from bell peppers, mince together with garlic and chili, add 1 tbsp. l. salt, mix thoroughly.
6. Drain the brine from the cabbage, rinse it thoroughly with filtered water and inspect it.
7. Lay pieces of cabbage in layers, coat them with pepper and garlic paste, put under a press for 4 days.
8. Place the preparations in sterilized jars and roll up.

Korean Sauerkraut Recipes

In addition to pickling, another popular option for preparing cabbage for the winter is pickling. Such recipes require more time.

With beets

You will need:

• white cabbage - 1 kg;
• fresh beets - 1 kg;
• garlic - 32 cloves;
• hot pepper pods - 3 pcs.;
• water - 3 l;
• salt - 250 g.

Preparation:

1. Wash the cabbage, remove the top leaves, dry with a towel, cut into medium-sized pieces.
2. Dissolve salt in hot water.
3. Peel the beets and cut into thin slices.
4. Chop the garlic into slices or small strips.
5. Place cabbage, beets and garlic in layers in a saucepan, add pepper pods, add marinade and place under a press in a cool, dark place for 5 days.
6. Place into sterilized jars and place the mixture in the refrigerator.

With ginger root

For a basic winter snack you need the following ingredients:

• white cabbage - 1 kg;
• fresh carrots - 150 g;
• fresh ginger (root) - 20 g;
• garlic - 3 cloves;
• coarse salt - 1 tbsp. l.

Cooking method:

1. Rinse the head of cabbage, remove the top leaves, and dry on a towel.
2. Finely chop the cabbage with a knife or grate it.
3. Coarsely grate the carrots.
4. Peel the ginger and cut into thin slices.
5. Pass the garlic through a press or finely chop it with a knife.
6. Mix all the vegetables with salt and knead with your hands until juice.
7. Place the workpiece tightly under the press for 2 days.
8. Divide the mixture into jars and store in the refrigerator.

The next option will be just as tasty. Products you will need:

• white cabbage - 1 kg;
• carrots - 400 g;
• fresh ginger (root) - 20 g;
• large apple - 1 pc.;
• salt - 1 tbsp. l.

Preparation:

1. Wash the cabbage, remove the top leaves, and dry.
2. Finely chop or grate the head of cabbage.
3. Finely chop the carrots, apple and ginger into strips or chop on a medium grater.
4. Stir cabbage, carrots, apple and ginger, add salt and leave for 1-1.5 hours.
5. Wash the salad thoroughly with your hands.
6. Place the mixture in a glass jar, pour in the juice, and place in a dark place at room temperature for 72 hours.Periodically pierce the workpiece with a knife.
7. After the time has passed, close the jar with a lid and put it in the refrigerator.

This is interesting:

The most common mistakes when sauerkraut: what can be done to avoid them

What to do if cabbage does not ferment

Conclusion

Homemade preparations are a pleasure to serve at the table both on holidays and for lunch. Korean cabbage goes well with almost any dish. Using the recipes described in the article, you can easily prepare a delicious snack, even if you have never tried it.