Pickled cabbage with spices in Korean
Composition / ingredients
6
servings:
Cooking method
Cooking delicious cabbage in Korean in a matter of minutes is quite realistic. It can be served as an independent dish or as a side dish to meat or fish.
Cabbage is prepared very simply:
1. Coarsely chop the cabbage, put it in a salad bowl and remember a little to make the juice stand out.
2. Grate carrots on a grater (in Korean or just on a large one). Add to the cabbage.
3. Add all the marinade ingredients to the vegetables: garlic passed through a press, oil, vinegar, coriander, hot and allspice, salt, sugar. Mix everything well, and put it in the refrigerator under the press for a couple of hours.
Juicy and spicy snack is ready.
Bon appetit!
Calorie content of the products possible in the composition of the dish
- Carrots - 33 kcal/100g
- Dried carrots - 275 kcal/100g
- Boiled carrots - 25 kcal/100g
- Garlic - 143 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
- Vegetable oil - 873 kcal/100g
- Salt - 0 kcal/100g
- White cabbage - 28 kcal/100g
- Boiled white cabbage - 21 kcal/100g
- Ground hot pepper - 21 kcal/100g
- Ground coriander - 25 kcal/100g
- Allspice - 263 kcal/100g
