7 cool Korean cabbage recipes, including for the winter

2024 Author: Malcolm Clapton | [email protected]. Last modified: 2023-12-17 03:44

Cooking this spicy snack doesn't take much of your energy.

1. Korean cabbage "Kimchi"

Ingredients

• 900 g of Chinese cabbage;
• 75 g salt;
• 500-700 ml of cold water;
• 120-150 g daikon (can be replaced with carrots);
• 1-2 stalks of green onions;
• 1 piece of ginger (about 1 cm long);
• 6 cloves of garlic;
• 1 medium onion;
• 2–6 tablespoons of hot red pepper flakes;
• 2 tablespoons fish sauce (can be substituted for soy sauce)
• 2 teaspoons of sugar;
• 1 tablespoon of rice powder is optional.

Preparation

Put a few cabbage leaves in the refrigerator. Cut the rest into medium pieces.

Place in a bowl, salt and cover with water so that the cabbage is completely covered. Stir until all the salt is dissolved. Cover with a plate and leave at room temperature for 6-8 hours. Stir occasionally.

Drain the brine into a separate container. Rinse the cabbage and discard in a colander to drain excess water.

Cut the daikon into thin long pieces or grate on a shredder. Chop the green onion. Add everything to the cabbage.

Use a blender to combine ginger, garlic, quartered onions, red pepper flakes, fish sauce, sugar and rice powder. The mass should be homogeneous.

Season the cabbage with the finished paste and mix well. Transfer everything to a jar and pour in the brine so that it covers the vegetables completely. Cover with whole leaves on top, and then with a lid. Place the jar in a deep bowl to drain any juice that stands out. Leave at room temperature for 3 days. Then store the finished dish in the refrigerator.

2. Korean cabbage with carrots and green onions

Ingredients

• 500 g of white cabbage;
• 1 pinch of salt;
• 1 small carrot;
• 1-2 stalks of green onions;
• 1 clove of garlic;
• 1 tablespoon sesame seeds
• 2 tablespoons of hot red pepper flakes (ideally kochukaru);
• 2 tablespoons of rice vinegar
• 1 tablespoon Korean fish sauce or 2 tablespoons soy sauce
• 1 tablespoon caster sugar
• 1 tablespoon lemon juice
• 1 tablespoon sesame oil

Preparation

Chop the cabbage. Sprinkle lightly with salt and knead with your hands. Grate the carrots on a coarse grater or shredder, chop the onion. Add to the cabbage.

Pass the garlic through a press. Fry the sesame seeds in a pan without oil for a couple of minutes. In a separate bowl, combine kochukara, rice vinegar, fish sauce, powdered sugar, lemon juice, oil, sesame seeds, and garlic.

Season the cabbage with the prepared sauce. Serve the dish after 10-15 minutes. But if you let it brew in the refrigerator for about a day, the taste will be brighter and richer.

3. Korean cabbage with coriander and caraway seeds

Ingredients

• 1 medium white cabbage;
• 1 carrot;
• 3 cloves of garlic;
• 100 ml of vegetable oil;
• 1 teaspoon salt
• 2 teaspoons of sugar;
• ½ teaspoon ground black pepper;
• ½ teaspoon of ground allspice;
• 1 teaspoon ground coriander
• ½ teaspoon of cumin;
• 2 tablespoons vinegar 9%.

Preparation

Cut the cabbage into large pieces. Place in a bowl and knead with your hands to make juice.

Cut carrots into thin strips or grate on a shredder. Mix with minced garlic.

Heat oil in a skillet. Remove from heat, combine with salt, sugar, black and allspice, coriander, caraway seeds, carrots and garlic. Add vinegar.

Pour the marinade into the cabbage and mix well. Cover the top with a plate and place a weighting agent, such as a can of water. Leave at room temperature for 10-12 hours. Then serve or transfer to a jar and store in the refrigerator.

4. Korean cabbage with carrot seasoning

Ingredients

• 1 kg of white cabbage;
• 500 g carrots;
• 1 onion;
• 1 small chili
• 9 cloves of garlic;
• 3 tablespoons Korean carrot seasoning
• 1½ teaspoon salt
• 1-2 tablespoons of sugar;
• 4 tablespoons vinegar 9%;
• 180 ml of vegetable oil.

Preparation

Chop the cabbage. Grate the carrots on a shredder grater. Cut the onion into medium pieces. Chop the chili. Pass the garlic through a press.

Combine cabbage, carrots, chili and garlic. Add the spices and salt and stir well with your hands to juice the vegetables. Sprinkle with sugar and vinegar.

Heat oil in a skillet over medium heat. Fry the onion for a couple of minutes, and then remove it. Pour the remaining oil into the cabbage and stir. Can be served or stored in the refrigerator.

5. Korean cabbage with bell pepper, cucumber and carrots

Ingredients

• 500 g of cabbage;
• 1 bell pepper;
• 1 cucumber;
• 1 carrot;
• 3-5 sprigs of parsley or dill - optional;
• 2 cloves of garlic;
• 100 ml of water;
• 100 ml of vegetable oil;
• 1 teaspoon salt
• 1 teaspoon sugar
• 3 tablespoons of soy sauce
• 1 pinch of ground chili;
• 1 tablespoon lemon juice
• ½ teaspoon ground coriander;
• 1/2 teaspoon dry ground ginger.

Preparation

Chop the cabbage. Cut the bell pepper and cucumber into thin strips. Grate the carrots on a shredder grater. Chop the herbs and garlic. Stir all prepared ingredients.

In a saucepan, combine water with oil, salt, sugar, soy sauce, chili, lemon juice, coriander and ginger. Boil and cool. Pour the mixture over the vegetables, stir and leave for about 2 hours. Then serve.

6. Korean cabbage with garlic, ginger and paprika for the winter

Ingredients

• 1½ kg of cabbage;
• 1 onion;
• 1 piece of ginger 1–2 cm long;
• 5 cloves of garlic;
• 2 carrots;
• 2 teaspoons of salt
• 2 teaspoons of sugar;
• ½ teaspoon of paprika;
• 500 ml of water;
• 1-2 hot red peppers;
• 2 tablespoons vinegar 9%.

Preparation

Cut the cabbage into large pieces, the onion into half rings. Grate ginger and garlic on a fine grater, carrots on a shredder.

Place everything in a bowl. Season with salt, sugar and paprika.

Store tightly in a sterilized jar. Pour boiling water over, add hot pepper and vinegar. Roll up the lid, turn over and cool. Then store in a cool place.

Try it?

6 delicious cabbage salads for the winter

7. Korean cabbage with bell pepper for the winter

Ingredients

• 1 kg of cabbage;
• 2 bell peppers;
• 2 carrots;
• ½ chili pepper;
• ½ teaspoon ground hot red pepper;
• 2 tablespoons of salt;
• 5 tablespoons of sugar;
• 2-3 tablespoons of Korean vegetable seasoning;
• 1½ tablespoon vinegar essence 70%;
• 1 onion;
• 3 cloves of garlic;
• 7 tablespoons of vegetable oil.

Preparation

Cut the cabbage into not very narrow strips, the bell pepper into strips. Grate the carrots on a shredder grater. Chop the chili. Mix everything with paprika, salt, sugar, Korean seasoning, and vinegar.

Cut the onion into thin half rings. Pass the garlic through a press. Heat oil in a skillet over medium heat. Fry the onion for 1-2 minutes. Then add the garlic. Remove from heat and leave for 5-7 minutes.

Add the onion, garlic and oil to the cabbage. Stir again. Spread out on sterilized jars almost to the top, try to tamp tightly. Cover with lids.

Place the jars in a pot with a napkin or stand at the bottom. Fill with warm water so that it does not reach the top. Simmer over medium heat for about 20 minutes. Then roll up the lids. Cool and store in a cool place.

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