Korean Cabbage

by Editorial Staff

Sauerkraut a la kimchi. Not spicy. You don’t need to add carrots, but these are vitamins and decoration of the dish.

Ingredients

  • Peking cabbage or white cabbage – 1 kg
  • Small carrots (optional) – 1 pc.
  • Salt – 3 tbsp
  • Bulb onions – 1 pc.
  • Garlic – 1-3 cloves
  • Ground red pepper – 0.25 teaspoon or to taste
  • Greens (optional) – to taste
  • Vinegar 9% (optional) – 1 tbsp

Direction

  1. Peel carrots, wash and grate for Korean carrots.
  2. Wash the cabbage and cut into strips. Combine cabbage with carrots, sprinkle with salt and let it season with salt – leave at room temperature for a couple of hours.
  3. Peel the garlic, crush it in a jar or chop finely.
  4. Wash the onion. Cut in small pieces.
  5. Wash and chop the herbs (if using).
  6. Make a refueling. To do this, mix onions and garlic with herbs (optional) and red pepper.
  7. Stir the dressing with the salted cabbage. Transfer to some kind of dish (pot, or bucket) and set the press so that the level of the released juice is higher than the cabbage. Leave at room temperature for 2-3 days.

To serve the cabbage immediately, on the day of preparation, you can add a little vinegar to the dressing.

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