For lovers of Korean snacks, I want to offer one interesting recipe. Pickling cauliflower today. The snack turns out to be piquant and moderately spicy, suitable for any side dish and main dish. Cauliflower in Korean will be a decoration for any table!
Ingredients
- Cauliflower - 700 g
- Carrots - 1 pcs.
- Garlic - 5 teeth
- Bay leaf - 2 pcs.
- Paprika - to taste
- Ground coriander - to taste
- A mixture of peppers with peas - to taste
- Water - 1 l
- Vegetable oil - 50 ml
- Vinegar (9%) – 200 ml
- Sugar - 1 glass
- Salt - 2 art.l.
Step-by-step cooking recipe
Pre-soak cauliflower in cold salted water. Then rinse and disassemble into inflorescences.
Blanch the cauliflower inflorescences in boiling water for 1-2 minutes, then discard in a colander.
Prepare a marinade of water, salt, sugar, vinegar and vegetable oil. Boil for 5 minutes.
Pour boiling marinade over the boiled cauliflower inflorescences and leave to cool completely.
Peel the carrots and grate them on a Korean carrot grater.
Peel the garlic and cut into large plates.
Put carrots and garlic in a bowl with cauliflower, mix.
Add spices and spices.
Leave the preparation for pickling for 6-8 hours in a cool place.
Put the finished pickled cauliflower in Korean into pre-sterilized jars, pour the remaining marinade, close with nylon lids and send it to the refrigerator for storage.
