Would you like to cook delicious Korean style spicy cabbage with turmeric? It couldn't be easier! Follow our recipe and enjoy the result.
Recipe content:
- Ingredients
- Recipe and photo
- Video recipes
Many people like to diversify their table with various pickles and marinades. I know from myself that vegetables cooked in Korean cause a special love. Both traditional carrots and cabbage taste so spicy, so juicy and crunchy! But how to cook, for example, delicious Korean-style bright yellow cabbage? This is not difficult. You will need a small set of foods and spices: cabbage itself, carrots, a head of garlic and the most affordable spices: salt, pepper, bay leaf, as well as sugar and vegetable oil. Turmeric will give a rich yellow color to such a salad. In the right proportions and with simple technology, we will get an appetizing appetizer that will perfectly set off the taste of your favorite main dishes. The salad will be ready in a few hours, but it is better to prepare it a few days before the appointed feast so that the vegetables are well marinated. Now let's get started.
- Caloric content per 100 g - 80 kcal.
- Servings - 5
- Cooking time - 20 minutes
Ingredients:
- Cabbage - 0.5 kg
- Carrots - 1 pc.
- Garlic - 2-3 cloves
- Salt - 1 tsp
- Bay leaves - 2-3 pcs.
- Turmeric - 1 tsp
- Sugar - 50 g
- Vegetable oil - 50 ml
- Vinegar - 50 ml
- Water - 350 ml
Step by step cooking Korean cabbage with turmeric - recipe with photo
1. Prepare cabbage: wash, remove external damaged leaves. Cut into squares about 2x2 centimeters.
2. Add carrots, cut into thin strips, to the cabbage. It is better to use a special grater for this, so that the carrots, as in the traditionally known to us Korean salads, are thin and long. Squeeze the garlic through a press.
3. Pour turmeric to the vegetables. Stir the salad.
4. Vegetables are ready, it's time to marinade. Pour water into a saucepan, add salt, pepper, bay leaf to it. You can add grains of allspice and cardamom, mustard stars and star anise. We put on fire, bring the marinade to a boil, stirring so that the sugar and salt dissolve.
5. Pour cabbage with hot marinade, add vinegar, cover with a lid and let it brew for at least 6 hours. It is good to cook cabbage in the evening, then in the morning you can already serve it to the table. For Korean cabbage, it is better to use apple cider vinegar, but regular ones will work as well.
6. Now try it! Juicy, crispy, appetizing Korean cabbage with turmeric is ready. Bon Appetit.
See also video recipes:
1) Cabbage marinated with pepper and turmeric
2) Korean cabbage with turmeric, a simple recipe
