Korean pickled cabbage with carrots - a very tasty recipe, with photos and videos

Korean pickled cabbage with carrots is so tasty and easy to prepare that once you try it, you will come back to this recipe again and again.

Ingredients: allspice, cabbage, coriander, carrot, hot pepper, vegetable oil, sugar, salt, caraway, vinegar, garlic
Time to bookmark: Winter, Summer, Autumn

And so, we need:

cabbage - one head,

carrots - 1 piece,

vegetable oil - 100 g,

vinegar 9% - 2 tablespoons,

salt - 1 teaspoon,

sugar - 2 teaspoons,

coriander - 1 teaspoon,

red pepper (hot) - ½ teaspoon,

allspice - ½ teaspoon,

cumin - ½ teaspoon,

garlic - 3 cloves.

How to prepare the recipe for “Korean Pickled Cabbage”.

We peel the cabbage from the top leaves, wash it, chop it into large pieces and put it in a suitable sized bowl.

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Add salt, sugar. Press with your hands until the juice appears.

We clean the carrots, wash them and grate them on a Korean carrot grater (you can also use an ordinary coarse grater).

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Peel the garlic and grate it on a fine grater into a bowl with grated carrots.

Now, preparing a marinade for Korean pickled cabbage.

Heat sunflower oil in a frying pan until light smoke appears.

Remove from heat and add prepared spices.

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Let them simmer in hot oil for 5-10 seconds and pour everything together into a bowl with carrots and garlic. Mix well.

Add carrots, vinegar to the bowl with cabbage and mix.

Move the cabbage and carrots into a bowl for marinating, cover with a plate on top and place a weight.

Let it stand in a warm room for 10-12 hours.

Korean pickled cabbage is ready to eat. We can treat our family and guests.

This cabbage can be stored in the refrigerator or cellar for several months.

And here is how the video recipe for pickled cabbage in Korean is presented on blog-stilista.com