The real Korean style cauliflower recipe - cook more

27.09.2018 Winter blanks

Here is an original and real recipe for a delicious cauliflower appetizer that everyone will like. Everyone is accustomed to the fact that in Korean maybe only beets or carrots.

But Korean cauliflower is an unexpected and one hundred percent successful solution. The workpiece comes out insanely tender, spicy, tasty, with a very pleasant aftertaste. Even if you are not a fan of cauliflower, then having tried this snack, you will open this vegetable from a completely new perspective. Be sure to try to prepare some jars for the winter of this wonderful snack. Pets and guests will appreciate your efforts.

Ingredients:

cauliflower - 1 kg;
water - 1 liter;
carrot - 2 pcs;
garlic - 3 tooth;
salt -1.5 tbsp. lies;
sugar - 4 tbsp. lies;
vegetable oil - 30 ml;
9% vinegar - 50 ml;
seasoning for vegetables in Korean - 1 pack;
ground black pepper.

How to Cook Korean Style Cauliflower for the Winter

We wash the cauliflower and separate it into inflorescences. We remove damaged or blackened inflorescences, because they are not suitable for pickling.

Next, boil the cauliflower for two or three minutes, and then sprinkle it with cool water so that it is tender and soft in the future.

It's time to cook the brine: pour salt, sugar, butter into the water, and after boiling vinegar. Lightly cooled brine cover the boiled cauliflower for a quarter of an hour. During this time, we clean and chop the garlic. Add it to the cabbage.

Pour Korean spices to taste here. If there are no spices at hand, then you can take coriander (ground). We clean the carrots and grate for Korean carrots.