Easy recipes for the preparation of pickled cabbage in Korean and photo dishes

Far Eastern dish - marinated cabbage in Korean, is very popular in its homeland, where kimchi from Peking cabbage is always present in the traditional meal, it is added as an indispensable ingredient in soups and famous noodles.

White-headed, and its variety - red cabbage, our compatriots, may well replace the overseas guest and even give her a head start if you cook them correctly.

Dish features

Variations in the technology of cooking allow one of the well-known product, create dishes that can satisfy the taste of the most demanding gourmet. From the traditional European recipes Korean cooking method is distinguished by the abundance of spices in the marinade.

What kind of vegetable to choose?

White cabbage is the most suitable substitute for peking, it differs only slightly in cooked form from the original in taste and appearance.

The red variety contains less juice, and the dish made from it is different from the classic in color. Otherwise, red cabbage can be a full substitute for kimchi. If you use broccoli or cauliflower, you get a tasty, but completely different dish.

The benefits and harm of dishes

Benefit

Korean marinated cabbage is a dietary product, having a low calorie content - 56 kcal per 100 grams (contains 1.1 g of protein, 5.5 g of carbohydrates, 3.6 g of fat), which is a storehouse of vitamins and microelements. In addition to vitamins - C, PP, K, B1, B2, B4, B6, B9, the product contains a considerable part of the periodic table - iron, copper, potassium, iodine, fluorine, molybdenum, fluorine, manganese, calcium, phosphorus, magnesium, cobalt, chlorine, selenium, zinc, chromium, sodium.

The amino acids present in the pickled cabbage - pectin, carotene, lysine neutralize proteins of foreign origin in the body. Providing a stimulating effect on the body's metabolism, the product is recommended for gastritis with low acidity, coronary heart disease, gout, constipation and kidney disease.

High fiber content helps to reduce cholesterol in the blood, improves gastrointestinal motility

Harm

High fiber content can cause flatulence in the intestines. Components of the dish can provoke an allergic reaction. Caution should be used pickled cabbage for gastritis with high acidity of the stomach and high blood pressure.

In case of myocardial infarction, diarrhea, colitis and enteritis, renal failure and thyroid diseases, the vegetable should be excluded from the diet. Salt contained in the dish, leads to fluid retention in the body, therefore, dangerous with a tendency to edema.

In traditional Korean cuisine used acetic essence of high concentration of 70 - 80%, able to cause severe burns and poisoning due to careless handling and overdose. Observe safety precautions when handling concentrated acids and alkalis. The following recipes provide a dosage of safe table vinegar, replacing acetic acid.

Read more about the benefits and dangers of pickled cabbage can be found here.

How to marinate: recipes with photos

Classic recipe

Ingredients:

• head of cabbage or kimchi weighing 1.5 - 2 kg;
• 1.5 - 2 tbsp. l coarse salt;
• 2 tsp. Sahara;
• 4 cloves of garlic;
• 1 tbsp. l crushed hot pepper;
• 1 tbsp. l crushed red bell pepper;
• 0.5 tbsp. l 70% acetic acid or 3 tbsp. l 9% of vinegar;
• in the presence of - ready sachet of spices for carrots or cabbage in Korean 5 gr.

Step by step cooking instructions:

1. Peking cabbage is divided into individual leaves, each leaf is cut into 2 by 2 cm squares.
2. White cabbage is cut into quarters, cuttings are cut, each part is divided into four equal parts by volume.
3. Two liters of water are poured into an enameled pan with a capacity of 3-4 liters and brought to a boil.
4. In boiling water add salt, sugar, garlic, hot and sweet peppers, vinegar.
5. If available, you can add a ready-made bag of spices for cabbage or carrots in Korean style in the marinade, but in this case, reduce the portion of hot pepper by half.
6. After dissolving the salt and sugar, the container with the marinade is cooled to room temperature.
7. Put chopped cabbage into marinade, cover with a plate on top and press down with oppression.
8. Leave the pot for a day at room temperature.
9. After a day you need to put the container in a cool place, you can in the refrigerator.
10. After two or three days the cabbage is ready.

In more detail about the preparation of marinade for cabbage can be found in this material.

Quick cooking kimchi

The ingredients and the step-by-step instruction of quick-cooking kimchi dishes are identical to all items in recipe 1 until the boiling marinade is ready, and the chopped vegetables are poured. Korean cabbage cooled to room temperature is ready to eat.

Instant marinated cabbage recipes can be found here.

White vegetable

Ingredients:

• head of cabbage weighing 1.5 - 2 kg .;
• 1.5 Art. l large table salt;
• 2 tsp. Sahara;
• 4 cloves of garlic;
• 1 tbsp. l crushed red bell pepper;
• 0.75 art. l 70% acetic acid or 2 tbsp. l 9% of vinegar;
• in the presence of - ready bag of spices for carrots or cabbage in Korean 5 grams;
• hot pepper - to taste.

Step by step cooking instructions:

1. A head of cabbage finely chopped, separating the stalk.
2. Chopped cabbage is placed in an enamelled container with a capacity of 3-4 liters.
3. After adding salt and sugar, squeeze the shredded cabbage vigorously until a copious juice is extracted.
4. Finely chopped garlic.
5. Add garlic, paprika, hot pepper, vinegar and ready-made package of spices to the container.
6. The ingredients are thoroughly mixed with two forks. Done!

You can find out about other recipes of pickled cabbage with garlic and red pepper here.

Different variations

With carrots

• Red cabbage can be added to cabbage, marinated according to the classic recipe, white or kimchi, to improve the taste. For a portion of 1.5 - 2 kg of the main product put 0.5 kg of carrots.
  1. The roots are cut by plates along the entire length, 2 - 3 mm thick and 2 - 3 cm wide.
  2. Vegetables are added to cabbage before pouring the marinade.
• Separately cooked carrots, as the Koreans call it, “carrots” are added to the instant dish of cabbage.
  1. Red carrots (0.5 kg) are chopped on a special grater or finely cut along the entire length. The slices should be 5–7 cm long, 1.5 to 1.5 mm in cross section.
  2. Vegetable oil (50 ml) is heated in a pan.
  3. Finely chopped garlic (4 cloves) is added to the butter and lightly fried.
  4. Add carrots, salt (0.5 tsp) and fry over high heat, stirring continuously for 20 seconds. Carrots should remain stiff, slightly dried.
  5. Quickly lay out the contents of the pan in shredded cabbage and, while the carrots are hot, everything is mixed.

Garlic is put only in carrots, in cabbage is not added.

More recipes for pickled cabbage with carrots can be found here.

For winter

1. For harvesting pickled cabbage in Korean for the winter, the sliced ​​vegetable is laid out in a pair of sterilized liter jars, leaving 1.5 - 2 cm to the edge of the container.
2. Pour hot marinade in jars.

You can find out more about pickled cabbage with hot marinade here, and read about pickling cabbage in a jar in this article.

When stored in the refrigerator, it is sufficient to close each jar with a plastic lid. To prevent the formation of mold under the lid, it is enough to pour 0.5 - 1 cm of vegetable oil over the marinade.

Shelf life in the refrigerator - within 3 months.

With coriander

The use of coriander seeds in whole or ground form is very characteristic of the ethnic cuisine of the countries of the Far East. Thanks to the addition of spices, the dish acquires a unique "Korean" taste and aroma.

1. In the classic version of cooking, a teaspoon of crushed or whole coriander seeds is placed in the marinade during its preparation. (Heading weight 1.5 - 2 kg).
2. A teaspoon of coriander grains, along with salt and sugar, is added to Korean-style pickled cabbage in a quick-cooked dish. (Heading weight 1.5 - 2 kg).
3. When the carrot is cooked, a teaspoon of coriander is fried with garlic in oil. (0.5 kg of red carrots).

Filing options

Korean marinated cabbage is served cold Serving as a separate dish in salad bowls, decorating with dill, coriander (cilantro) or marjoram leaves. Separately served soy sauce and spicy seasoning.

Reference: The use of soy sauce, which has a salty taste, helps reduce salt intake and add flavor to dishes. But soy sauce has a number of medical contraindications, and its taste is unusual for consumers brought up on European dishes. Does salt replace soy sauce? The choice depends on individual taste preferences and state of health.

In Korea, it is customary to take food in a large family circle at home or in a cafe, in the company of friends. At the same time, a large number of sauces and salads are served in small portions, common to all, which, according to their individual preference, each participant of the meal adds to his, separately ordered dish. Among the range of dishes, pickled cabbage in Korean takes its rightful traditional place.

Watch the video: How to make Easy Kimchi 막김치 (April 2024).