Korean cauliflower for winter

Step-by-step cooking

1. Step 1:

   

   Prepare the specified products. We will cook from fresh cauliflower. My carrots are small. Cabbage is prepared with the addition of spices for carrots in Korean. If a ready-made mixture is used (half a pack of 20 grams), then ground coriander, dry garlic, both types of peppers and turmeric should be excluded from the list. Prepare clean sterilized jars.

2. Step 2:

   

   Wash fresh cauliflower, remove leaves and stalk. Disassemble the cabbage into small inflorescences. Pour water into a saucepan, bring it to a boil. Lower the cabbage into boiling water and boil it after boiling for 7-8 minutes. Put the cabbage in a colander and let the excess water drain.

3. Step 3:

   

   Peel and wash garlic and carrots. Cut the garlic into plates. Grate the carrots on a grater for Korean carrots. If there is no such grater, then carrots can be cut into thin strips with a sharp knife.

4. Step 4:

   

   In clean sterilized glass jars, lay in layers, alternating with each other, grated carrots and cauliflower.

6. Step 5:

   

   Now you need to prepare the marinade. Pour 500 ml of water into a saucepan and bring it to a boil. Add salt, sugar, bay leaf, allspice, ground coriander, dry garlic, turmeric, ground black pepper, ground red pepper, sliced fresh garlic. Boil the marinade over low heat for 3-4 minutes. Turn off the heat, pour vinegar and vegetable oil, mix the finished marinade.

7. Step 6:

   

   Pour hot marinade into jars filled with cabbage and carrots and close them with sterilized lids. For long-term storage, lidded jars need to be sterilized.

8. Step 7:

   

   This is the preparation of cabbage in Korean for long-term storage. In order to try cabbage for dinner, you can open the jar after 5-6 hours.