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Pickled appetizers and salads are famous and popular all over the world. But far from everywhere there is a tradition of storing them for the winter in the form of canned food, as in Russia. However, this is not surprising, because there are few countries with such a harsh climate on a larger territory of the country as in Russia. Therefore, if we consider traditional Korean-style pickled vegetable salads, then in most cases the recipes for these dishes are designed to be consumed within the next few days or a maximum of weeks.
But, of course, wise Russian hostesses have long ago made up for this shortcoming of Korean cuisine and learned how to prepare Korean vegetable snacks so beloved by many so that they would be preserved throughout the cold season. This article will discuss in detail the recipe for making pickled cauliflower in Korean for the winter.
Composition of the workpiece and preparatory work
To make this awesome snack, you need to find:
- Cauliflower - about 1 kg;
- Carrots - about 250 grams;
- Sweet bell pepper - about 300 grams;
- Hot pepper - 1 pod;
- Garlic - 2 medium heads.
On sale, such a seasoning is now quite common, but if you could not find it or you want to do everything yourself, then you need to find the following components:
- Ground coriander - in the amount of 1 tablespoon.
All other spices are taken in the amount of half a teaspoon; - Ground black pepper;
- Cardamom;
- Nutmeg;
- Carnation;
- Bay leaf.
If you immediately decided to make a preparation of instant Korean pickled cauliflower for the winter, then coriander and black pepper are taken not in a hammer, but as a whole in about the same amount.
Finally, for the marinade, you need to dilute 40 g of salt, 100 g of sugar, 100 ml of vegetable oil and 100 g of 6% vinegar in 700 ml of water.
So, first, give all your attention to the pre-processing of the cauliflower.
After that, the cauliflower is thoroughly washed under running cold water, getting rid of both excess salt and possible remaining midges and bugs. Carrying out this procedure is guaranteed to save you from uninvited guests.
Now you need to disassemble all the cauliflower you have into inflorescences. This procedure is usually carried out by hand, but too large inflorescences are more convenient to cut with a knife. At this stage, the cabbage must be weighed. According to the recipe, it should be exactly one kilogram. If there is a little more or a little less cabbage, just adjust the ratio of other ingredients used in one direction or another.
The last stage of the preparatory work is that before pickling the cauliflower, you need to blanch it. To do this, fill the pan with enough water so that all the cabbage is hidden in it, bring it to a boil and throw all the cabbage divided into inflorescences into the pan. Keep the cauliflower in boiling water for no more than 1-2 minutes and remove it with a slotted spoon on a separate dish.
Since the cauliflower treated with boiling water becomes more elastic and crumbles less, you can divide the cabbage into even smaller inflorescences after cooling for the convenience of stacking it in jars, if necessary.
The preparation of the rest of the vegetables consists in the fact that the carrots are peeled and grated with a Korean grater, peppers of both types are freed from seeds and tails and cut into strips, and the garlic is peeled and chopped using the same grater.
Basic pickling process
At this stage, you will need a large bowl or saucepan, where you put all the cooked and shredded vegetables, headed by the cabbage, and add all the spices according to the recipe. Spices must be thoroughly mixed with vegetables.
Since you are preserving cauliflower for the winter, it is necessary to prepare in advance the required number of sterilized and dried cans, as well as lids for them. A mixture of cabbage with other vegetables and spices is tightly packed in jars about shoulder length.
The marinade is prepared quite simply: all the ingredients, except vinegar, are mixed, heated to + 100 ° C and boiled for 3-4 minutes. Then vinegar is added to the marinade and everything is stirred again. Each jar of cauliflower is carefully poured with hot marinade so that the glass does not burst. The filling level should not reach 1 cm to the edges of the jar neck.
If you are not going to save the cabbage for the winter, then it is enough to wait a day and taste the resulting dish. Even the aroma of pickled vegetables should impress you, and the crispy cabbage, peppers and carrots cannot fail to conquer even an exquisite gourmet with their taste.
Sterilizing cabbage
There is nothing complicated in the process itself. If you use the usual old-fashioned method of sterilization in boiling water, then you need to prepare a wide flat pan, on the bottom of which put a linen napkin, on which you put jars of harvested cabbage. Warm water is poured into the pan so that its level is level with the shoulders of the cans. The jars themselves are preliminarily covered with sterile lids, but they have not yet been rolled up. A saucepan with cans is placed on heating and the water in it is brought to a boil over medium heat. For normal sterilization, it is enough to boil 0.5-liter jars for 10 minutes, and liter jars - 20 minutes.
If, nevertheless, such a process seems too complicated for you, you can sterilize cans of cauliflower in the oven, or even better in the airfryer. In the oven, the sterilization time is slightly increased by heating the oven and is about 20 minutes for 0.5-liter cans and 30 minutes for liter cans. The oven heating temperature should be about + 200 ° С.
If you have an airfryer, then the easiest and fastest sterilization process takes place in it. It is enough to place cans with ready-made blanks in a bowl and turn on the device at a temperature of + 150 ° С for 10-15 minutes.
After the end of the sterilization procedure, the jars with cabbage are immediately rolled up with lids, turned upside down and wrapped up until they cool completely.
Of course, the recipe for pickled cauliflower is not the easiest and can take you about two to three hours, but the result is truly worth it. You will always have an exquisite and tasty dish at the ready, which you can enjoy both with your family and put up for the guests' judgment.
