cauliflower in Korean


  • Cauliflower cooked in Korean
  • Harvesting cauliflower in Korean for the winter

Korean recipes are more and more popular, they are popular with many. Cauliflower in Korean - a dish for all occasions. This superb salad can be served as a side dish, and the meat, porridge, fish, and as a separate dish. This recipe is able to both add variety to the daily diet, and decorate any holiday table. Prepared this dish is simple enough.

 Ingredients for the cauliflower in Korean
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Cauliflower cooked in Korean

You will need:

  • Cauliflower medium size (about 800 g)
  • Sol - 2-3 spoons (tablespoons).
  • Sugar - 2-3 spoons (tablespoons).
  • Vinegar - 50 g
  • Refined sunflower oil - 125 g
  • Liter of water.
  • The carrot of medium size - 1 piece.
  • Garlic.
  • Coriander, black pepper, red hot chili peppers (or seasoning for Korean carrot ready).

You first need to prepare the cauliflower, divide it into florets not very large razmera.Teper following recipe is required to prepare the marinade for cauliflower in Korean. 1 liter of cold water to pour into the pan, put the sugar and salt, for the marinade successful they must be in equal parts. But the amount of vinegar can vary according to your taste. In this recipe, the maximum number of vinegar. If you follow it, you get pretty spicy cabbage.

For lovers of spicy food less desirable to reduce the amount of vinegar.

Further, the marinade is added refined sunflower oil. If you put an ordinary unrefined oil, its fragrance will greatly affect the taste, and not always for the better. Pan with the prepared brine put on fire, bring to a boil, then boil for a few minutes.

Then, with a prescription, you need to add the cauliflower in boiling marinade, cook it for about five minutes, then remove from heat. Give it to stand until the marinade will not just warm. Peel the carrots and grate it with a coarse grater (you can use a grater for Korean carrot), add to cabbage. A few cloves of garlic crushed in the frog, all mixed. Put the chopped coriander, black pepper, red chilli powder.

These herbs can be called Korean, as they are part of the seasoning for Korean carrot. You can also use ready-made spice that is sold in stores and is perfect for this recipe. It is important to know that some not very conscientious manufacturers add seasoning dyes that cauliflower is not quite good, it can unevenly colored, and the dish will have unpresentable appearance.

Once marinated cabbage to cool completely, you need to put the pan in the refrigerator. It should insist no less than 6 hours. Only after this salad can be served to the table, sprinkle with chopped pre-dill, basil, cilantro, which is often used in Korean dishes, or any other herbs. There is no doubt, guests will be surprised by such a recipe.

 delicious cabbage in Korean
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Harvesting cauliflower in Korean for the winter

You will need:

  • Cauliflower.
  • Water.
  • Salt - 2 tbsp (tablespoons).
  • Vinegar - 70 ml.
  • Sugar - 2 tbsp (tablespoons).
  • Refined sunflower oil - 175 ml to 1 liter of water.
  • Coriander, black pepper, hot red pepper.
  • Carrot.
  • Garlic.

Korean cuisine is loved by many, cauliflower in Korean - quite a popular dish. But how to make preparations for the winter of this recipe, we guessed only our hostess. First we need to prepare the banks, they are washed thoroughly and sterilized over steam. Meanwhile, divide into small florets of cauliflower, carrots rubbed on a coarse grater. Expanding on banks vegetables, add to them a few cloves of garlic, coriander, red pepper chili and black pepper. Cook the marinade in the same way as described above. Boiling gently pour the brine is required for banks with vegetables.

Prepared thus give conservation sterilized for 10 minutes. Then the banks screw cap, wrap up something warm until they are completely cool. Such preservation is stored for a long time, until the next harvest. The whole winter, you can please her guests and loved ones. Before serving a salad of cauliflower Korean sure to add fresh garlic and herbs.

 How to cook cauliflower in Korean

 pickled cabbage


  • A bit of history
  • Useful properties and composition
  • Recipe for Cauliflower

Cauliflower first appeared about 2, 5 thousand years ago. It only grew in Syria, and called the Syrian cabbage. While she was still bitter and looked different than it is now. Wild it has never been, a cabbage grown in a culture of peasants. At that time, cauliflower started to grow back in Egypt and Persia. Arabs praised this vegetable because of its mineral and nutritional properties, and they had their own recipe. Moreover, I believe that it helps the body as much as possible during the winter.

Later this vegetable recipe and spread to Cyprus, which was brought to the settlers arrived. Later, the seeds began to bring many countries, and over time this product has been sold all over Europe. There's this vegetable is considered a food of high rank people, aristocrats.
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A bit of history

For a long time cauliflower grown in Russia is not as bad weather conditions were unsuitable for cultivation. She could not grow because of the cold and frost, which was not in the Arab world. Scientist A. Bolotov brought seeds northern variant that was resistant to the cold. For the preparation used a standard recipe. To date, this product is grown and sold throughout Europe, Russia and America. Now, in terms of culture, cauliflower, second in the cultivation and sale of after cabbage. For example, the cultivation in the CIS has about 1% of the area occupied by other types of cabbage, while in Germany, it takes 10% of the total area.

 delicious cauliflower
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Useful properties and composition

Today, this vegetable can be easily purchased on the market or grow in the garden at his summer cottage. When buying cauliflower, should pay attention to the presence of fresh green leaves. It is necessary to choose a heavy, strong, beautiful cabbage without dark spots. However, if after all these patches are available, they should be cut or waive such of head. Cauliflower is not always usual white. It can be yellow, and greenish, and violet, and greyish: it all depends on where it is grown. Cabbage can be stored in the refrigerator 10 days at 0 ° C, and in the freezer for much longer. To prepare the need to use a tested recipe.

Cauliflower is a valuable tool in the treatment of various diseases. In that vegetables contain enzymes, which are complex organic substances necessary for the elimination of toxins from the human body. Minerals and vitamins contained in cauliflower, increase antioxidant protection. The effect of these substances prevents tumors. The recipe is very simple. Cabbage eaten in diseases of the endocrine system, gastrointestinal tract, airways. The cellular structure of the vegetable small amount of crude fiber, which contributes to its assimilation easier. Doctors recommend it for patients with gastric ulcer, gastritis.

The cauliflower contains vitamins, vitamins A, D, E, K, N, PP, as well as protein, ascorbic acid, fat, starch, carbohydrates, potassium, iron, zinc, phosphorus and others. Cauliflower contains 21 kcal per 100 grams of product. There is a special recipe to save these properties.

 Canned pickled cabbage

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Recipe for Cauliflower

Preparation of colored pickled cabbage did not take long. Try it could be a few days.

The recipe for pickling cauliflower is quite simple, so you can safely start cooking.

For marinating cauliflower need:

  • 1, 2 or 5 kg cauliflower
  • 2 medium carrots,
  • 2 large sweet pepper,
  • 1 bunch parsley,
  • 3 - 4 cloves of garlic,
  • Bay leaf,
  • salt,
  • ground black pepper.

For the marinade will need:

  • 2/3 Art. vegetable oil
  • 3 tbsp 9% vinegar
  • 3 tbsp. l. sugar.

For marinating cauliflower will use a special recipe . With it you can quickly and easily prepare this vegetable. Take a pan and pour into it 2 liters of water to the brine. Then fall asleep in the pan 2 tablespoons of salt. Boil the brine and at this time the cabbage disassemble to remain small florets. These inflorescences are adding to the brine, turn off the stove. Subject cauliflower florets in brine for 5 - 10 minutes. Getting Chopped vegetables: peppers cut into strips, grate the carrots, chopped garlic and parsley. Cabbage, had lain in brine, throws in a colander. Also, we will need 1 liter of brine for the marinade, its filter.

The next step is to mix all the vegetables and add them to taste black pepper and bay leaf. The resulting vegetable mix laid in the banks. Further it is necessary to boil the marinade, which consists of a 1 liter brine and vinegar and sugar mixed with a vegetable oil. The marinade is poured into cans. Banks need to put the cabbage in a warm place for 12 hours, then remove them in the refrigerator. And without waiting for a long time, tomorrow, pickled cauliflower, can bring to the table. The result will be released 2 liter or 1 two-liter cans. Now, you have turned a great snack for any occasion.

 How to pickle cauliflower