How to cook marinated cabbage for winter - cooking recipe with photo
Each housewife has her own special recipeshome preparations, which she keeps in the strictest secrecy. Salted cucumbers, spicy tomatoes or pickled cabbage can become a highlight of the feast, for a long time to remember the guests. Today we will talk about cabbage, because this vegetable contains all the vitamins of group B, C, anti-ulcer substances. Cabbage grows on almost every vegetable garden, so why not combine business with pleasure and cook a pickled cabbage for the winter.
Recipes of pickled cabbage
The main difference between marinade and salting is that,that the necessary ingredients of the recipe are vinegar and vegetable oil. It is thanks to them that the dish is cooked quickly enough. So, what to do to get marinated cabbage for the winter?
The traditional recipe for pickled cabbage includes: a couple cabbage cabbage, 400 g carrots, a few cloves of garlic (amount to taste), a few solid green apples. To prepare marinade, we need a half liter of water, 150 g of vinegar and the same amount of vegetable oil, 100 grams of sugar, a couple tablespoons of salt. As spices, black pepper and cloves are perfect. Shink kale, cut the carrots and apples. Mix all the ingredients, add the garlic and press until the juice appears. Now comes the marinade. Vinegar, oil and spices are added to water and boiled, the resulting solution is poured into cabbage, mixed, leave for a while to infuse. After a couple of hours marinated cabbage can be transferred to cans or enameled pots (cans or the like). Do not forget to put oppression on top and leave for a few days in a cool place. After a few days pickled cabbage will be ready.
Korean recipe for pickled cabbage
Sharp vegetables in Korean have long been fond of the inhabitants of our country. In order not to buy in the store a spicy pickled cabbage, you can cook it at home, good, the ingredients are not so exotic.
According to the traditional recipe for pickledcabbage in Korean, for 5 kg. ordinary white cabbage we need about 500 gr. salt, but most importantly - spicy spices. You can take garlic and red chili, if possible - use a special Korean pepper (it is less spicy). In shops, special mixtures for Korean cabbage are sold, buy only the one that was tried before.
First, prepare the brine: dissolve in water a sufficient amount of strength, boil. Cut the sheets into large pieces, soak in the solution for several days. The next stage is the preparation of a sharp paste, for this you must grind garlic, bitter pepper and other spices. He takes cabbage out of the brine, generously spreads the resulting mixture and piles it into a saucepan under oppression.
There is another way to prepare(this is how the Korean pickled cabbage is called). The basic ingredients remain the same. Cabbage should be finely chopped, and red pepper rinse. Grind pepper with chopped cabbage, add garlic and salt. Now comes the turn of marinating. Under cabbage, any non-oxidizing capacity is suitable. The bottom is lined with cabbage leaves, leaving a few to cover from above. Qualitatively we compact the obtained mixture and put it under load. Ready salting will be, when the process of fermentation begins, that is, after 2-3 days. Remember that the more warmly in the room, the process will go faster. The optimum temperature is from 15º to 20º. The dish will turn out to be very sharp, and there is it with caution. It is a good complement to meat and fish, suitable as a side dish to potatoes.
