Korean cabbage for winter
Composition / ingredients
10
servings:
Cooking method
Cut cabbage forks into 4 pieces and cut into thin strips
Add carrots, peeled and grated on a grater for Korean salads
Add salt, sugar, pepper and vinegar, mix a little
Next, peel the bell pepper. cut into half rings and add to the mass
Peel the onion and cut it into half rings, fry it in vegetable oil until transparent, at the end add garlic passed through the press, but do not fry
Onion and garlic are also added to the total mass
We put the salad in the prepared sterilized jars and put it to sterilize for 20-25 minutes
We roll up the jars, wrap them with a blanket and after cooling we send them to the cellar
Bon appetit!
Add carrots, peeled and grated on a grater for Korean salads
Add salt, sugar, pepper and vinegar, mix a little
Next, peel the bell pepper. cut into half rings and add to the mass
Peel the onion and cut it into half rings, fry it in vegetable oil until transparent, at the end add garlic passed through the press, but do not fry
Onion and garlic are also added to the total mass
We put the salad in the prepared sterilized jars and put it to sterilize for 20-25 minutes
We roll up the jars, wrap them with a blanket and after cooling we send them to the cellar
Bon appetit!
Calorie content of the products possible in the composition of the dish
- Sweet pepper - 27 kcal/100g
- Carrots - 33 kcal/100g
- Dried carrots - 275 kcal/100g
- Boiled carrots - 25 kcal/100g
- Garlic - 143 kcal/100g
- Ground black pepper - 255 kcal/100g
- Granulated sugar - 398 kcal/100g
- Sugar - 398 kcal/100g
- Wine vinegar (3%) - 9 kcal/100g
- Vinegar 9% - 11 kcal/100g
- Balsamic vinegar - 88 kcal/100g
- Apple vinegar - 14 kcal/100g
- Vinegar - 11 kcal/100g
- Onion - 41 kcal/100g
- Ground red pepper - 318 kcal/100g
- White cabbage - 28 kcal/100g
- Boiled white cabbage - 21 kcal/100g
- Table salt - 0 kcal/100g
