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Korean cauliflower for winter

Korean-Style Pickled Cauliflower for Winter

Tasty marinated cauliflower with carrots. This fragrant Korean-style cauliflower is packed with spices—easy to make and a great snack for cold winter days. And if you can't wait, you can dig into a jar after just a few hours.

Anna

Recipe author

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Composition / ingredients

Servings:

Cauliflower

800

Carrots

Bay leaf

Allspice berries

Garlic

Water

0.5

Sugar

Salt

Vegetable oil

Vinegar (9%)

Ground coriander

0.5

Garlic powder

0.5

Ground red pepper

0.25

Ground black pepper

0.25

Turmeric

0.25

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 10 % 1 g

Fats 30 % 3 g

Carbohydrates 60 % 6 g

56 kcal

GI: 67 / 0 / 33

Cooking method

Step 1:

Gather the ingredients. We'll use fresh cauliflower; my carrots are small. The cauliflower is seasoned with a Korean-carrot spice blend. If you use a ready-made blend (half of a 20-gram packet), leave out the ground coriander, garlic powder, both peppers, and the turmeric. Have clean, sterilized jars ready.
Step 2:

Wash the fresh cauliflower and remove the leaves and core. Break it into small florets. Bring a pot of water to a boil, add the cauliflower, and boil for 7–8 minutes. Drain in a colander and let the excess water run off.
Step 3:

Peel and rinse the garlic and carrots. Slice the garlic into thin slivers. Grate the carrots on a Korean-carrot julienne grater, or cut them into fine matchsticks with a sharp knife.
Step 4:

Pack the clean, sterilized jars in alternating layers of grated carrot and cauliflower.
Step 5:

Now make the marinade. Bring 500 ml (about 2 cups) of water to a boil in a saucepan. Add the salt, sugar, bay leaf, allspice, ground coriander, garlic powder, turmeric, ground black pepper, ground red pepper, and the slivered fresh garlic. Simmer over low heat for 3–4 minutes. Take it off the heat, stir in the vinegar and vegetable oil, and mix.
Step 6:

Pour the hot marinade over the cauliflower and carrots in the jars and seal with sterilized lids. For long-term storage, process the sealed jars in a water bath.
Step 7:

This is a Korean-style cauliflower preserve for long-term storage. If you just want to eat it for dinner, you can open a jar after 5–6 hours.

Cauliflower isn't to everyone's taste, but this simple snack can win over even the pickiest eater. The Korean-style cauliflower comes out very fragrant, bright in color thanks to the carrots and turmeric, and pleasantly spicy and zesty.