Cabbage with saffron pickled in Korean

Wash the white cabbage thoroughly, dry it with a clean towel, and then cut it into large squares with sides of about 4 cm. Put the cabbage squares in a large saucepan, and pour boiling water over the loan and leave it standing for 15-20 minutes.

At this time, peel the onion and cut it very finely. We put a frying pan on the fire with vegetable oil poured into it, warm it up. In the preheated oil, spread the onion cut into small cubes and fry it until golden, then remove the pan from the fire.

My carrots and three of them on a special grater for Korean carrots. Peel the garlic from the husk, chop the cloves (pass through a press or three garlic on a fine grater). Carrots and garlic minced meat are being transferred to separate containers.

Pour water (1 liter) into a medium-sized saucepan. Put the pan on the fire, bring its contents to a boil. At this time, we drain the water from the pot with cabbage, and transfer the cabbage squares themselves into a three-liter jar, interspersed with grated carrots in Korean.

When the liquid in the pan boils, add granulated sugar, salt, spices - ground coriander, saffron, and crushed garlic. Pour the vinegar and spread the fried onion. Mix everything well and turn off the fire. Pour the cabbage in a jar with hot marinade, close the lid and wait for the contents of the jar to cool completely. When this happens, we put the cabbage in the refrigerator (or cellar) for 24 hours.

After this time, the cabbage can be served on the table. It is stored in a refrigerator for a week or two, but, as a rule, it is eaten faster.

Bon appetit!