Korean cauliflower

Step-by-step cooking

1. Step 1:

   

   How to pickle cauliflower in Korean? First of all, put a pot of water on the stove. Wash all the vegetables well with a brush. Divide the cauliflower into separate umbrellas. Cut large ones with a sharp knife into two or three or more parts.

2. Step 2:

   

   When the water in the pot boils, add salt to it. Dip the cauliflower into boiling water. How long to cook cabbage? For medium-sized umbrellas, 5 minutes, for smaller ones - 3-4 minutes. Keep an eye on the readiness of the cabbage without leaving the stove. Check the softness with a fork.

3. Step 3:

   

   Transfer the cooked cabbage inflorescences to a colander with a slotted spoon. We will still need the broth, so put it aside.

4. Step 4:

   

   Grate the peeled and washed carrots on a coarse grater. You can cut it into strips or use a Korean grater.

6. Step 5:

   

   Finely chop fresh herbs. Chop the garlic, peeled from the husk. Finely chop the hot pepper. Add carrots and herbs with spices to the cabbage and mix gently.

7. Step 6:

   

   For the marinade, take a cabbage broth. Add salt, sugar, vegetable oil to it. Put the pan with the marinade on the stove and let it boil for about two to three minutes. At the end, add spices, coriander, lemon juice. To make everything work out the way you need, taste the marinade! And fill up what you think is missing. Ideally, use Korean spices.

8. Step 7:

   

   Pour boiling brine over cabbage and vegetables. Mix it up. Leave for one to two hours at room temperature under the lid. Now you can take the first sample! In a chilled form, cauliflower tastes better in Korean, so keep it, I recommend cooling it before serving! If you let the cabbage stand in the refrigerator overnight, its taste will be even brighter. Bon appetit to everyone!