Description
A perhaps love Korean salads, my family is no exception. Want to offer a variant of cabbage in Korean for the winter, do not pass by.
Ingredients
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Cabbage
2 piece
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Carrots
7 piece
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Garlic
10 tooth
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Peppers red hot chilli
1 tsp
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Ginger
2 tsp
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Sugar
2 Tbsp
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Salt
2 Tbsp
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Vegetable oil
0.5 cup
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Vinegar
1 Tbsp
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Water
1 l
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Dill
-
Coriander
-
Pepper
3 piece
Cooking
Shinkuem cabbage, pepper cut arbitrarily, carrot RUB on a grater, mix everything in the pan up, put salt, sugar, ginger, pepper, ground chilli, coriander.
Stir, put on top of dill I used frozen garlic passed through the press.
Combine water, vegetable oil, salt, sugar, pepper. Put on fire and bring to a boil and add vinegar.
Pour the hot marinade vegetable mixture, put under the yoke, because the cabbage should be completely covered with marinade.
After cabbage has cooled, put it in sterilized jars and put into a dark cool room (at least for a week), the salad stores well for a long time, cabbage is marinated and the salad is even tastier.
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