Pickled Korean cabbage rolls in Korean with carrots

Step-by-step cooking

1. Step 1:

   

   For cooking we will need cabbage and carrots.

2. Step 2:

   

   For Korean carrots: rub it and season to taste with salt, pepper, sugar, vinegar, garlic and oil. I don't write the proportions, because everyone has different tastes and everyone cooks carrots in their own way. Leave for 30-40 minutes to infuse.

3. Step 3:

   

   The cabbage head is thoroughly washed, cleaned from the upper leaves. Pour water into a saucepan, bring to a boil and scald the cabbage leaves. To do this, we lower the head into the water and tear off the soft cabbage leaves as it is brewed.

4. Step 4:

   

   We spread the scalded leaves on the desktop. We cut off coarse veins from each leaf and cut into several parts, depending on the size.

5. Step 5:

   

   Put carrots on each cabbage leaf.

7. Step 6:

   

   And wrap it in a bag.

8. Step 7:

   

   The resulting cabbage rolls are tightly folded into a bowl.

9. Step 8:

   

   Prepare the marinade. Bring the water to a boil, add salt, sugar, stir until dissolved. Pour in the vegetable oil, bring it back to a boil and pour in the vinegar. If desired, add bay leaf, mustard seeds and coriander to the marinade.

10. Step 9:

    

    Pour the cabbage rolls with hot marinade and leave at room temperature until completely cooled. We cover the cabbage rolls with a heavy plate and put them in the refrigerator for 1 day. A day later, cabbage rolls can be served. Bon appetit!