Korean pickled cabbage - a real recipe for pickled cabbage with beets, garlic and carrots (with photo).

Ready-made pickled cabbage resembles rose petals. The vegetables added to it give our preparation a pleasant taste and color.

Ingredients:

• cabbage – 2-2.5 kg;
• beets (necessarily vinaigrette) – 200 g;
• garlic – 200 gr;
• carrots – 200 gr.

Marinade for cabbage in Korean:

• water – 1200 ml;
• salt – 1.5 tbsp. false;
• sunflower oil (odorless) – 100 g;
• sugar – 150 – 200 gr. (to your taste);
• vinegar (9%) – 150 ml;
• any spices - any quantity.

Cooking Korean cabbage “Petals”:

In order to prepare such a beautiful and tasty preparation, we need to cut the head of cabbage in half and remove the stalk from it with a sharp knife.

Then, cut the cabbage halves in half again, and then cut the leaves into triangles and squares, most similar in shape to flower petals.

We peel the beets and carrots and cut them into small oblong pieces.

The garlic needs to be peeled and cut into small slices.

At the next stage, the vegetables must be placed in layers (alternating) in a container for pickling. The top layer must be beets.

Then, we need to cook the marinade from the above ingredients. Now, cabbage and layered vegetables need to be poured with hot marinade.

We place a plate and pressure on top of the container. As you can see in the photo, this role is played by a three-liter jar filled with water.

Our pickled cabbage “Lepestki” will be ready in 6-8 hours. But it’s better to let it brew at room temperature for a couple of days.

Our preparation must be stored in the refrigerator in a closed glass container.

Korean-style cabbage “Lepestki” is served as an independent snack.