Pickled cabbage in Korean
Composition / ingredients
12
servings:
Cooking method
Remove the upper leaves and the stalk from the cabbage heads. Cut the leaves into large pieces. Transfer the cabbage to a large basin and squeeze it until the juice appears.
Peel the carrots and cut them into thin long strips or grate them on a special grater. Peel the garlic and grate it on a fine grater. Mix carrots and garlic.
For the marinade, heat the sunflower oil in a frying pan. Remove from the heat, add spices and pour this mixture into the carrots. Mix cabbage, carrots and vinegar. Cover the dishes with cabbage with a plate and put the load. Leave in a warm room for 10-12 hours. The cabbage is ready to eat.
Peel the carrots and cut them into thin long strips or grate them on a special grater. Peel the garlic and grate it on a fine grater. Mix carrots and garlic.
For the marinade, heat the sunflower oil in a frying pan. Remove from the heat, add spices and pour this mixture into the carrots. Mix cabbage, carrots and vinegar. Cover the dishes with cabbage with a plate and put the load. Leave in a warm room for 10-12 hours. The cabbage is ready to eat.
Caloric content of the products possible in the composition of the dish
- Carrots - 33 kcal/100g
- Dried carrots - 275 kcal/100g
- Boiled carrots - 25 kcal/100g
- Garlic - 143 kcal/100g
- Granulated sugar - 398 kcal/100g
- Sugar - 398 kcal/100g
- Cumin - 333 kcal/100g
- Wine vinegar (3%) - 9 kcal/100g
- Vinegar 9% - 11 kcal/100g
- Balsamic vinegar - 88 kcal/100g
- Apple vinegar - 14 kcal/100g
- Vinegar - 11 kcal/100g
- Vegetable oil - 873 kcal/100g
- Salt - 0 kcal/100g
- White cabbage - 28 kcal/100g
- Boiled white cabbage - 21 kcal/100g
- Ground hot pepper - 21 kcal/100g
- Ground coriander - 25 kcal/100g
- Allspice - 263 kcal/100g
