Cabbage in Korean

481 5 / 5 60 минут 10 порции

My friend said that today is a good day for pickling cabbage. So I decided to pickle the cabbage in this way, as my daughter loves as well, and I'm such a cabbage. Try - maybe You'll like it!

Ingredients for Cabbage in Korean

Step by step instruction of cooking Cabbage in Korean

Шаг 1

1. Carrot RUB on a coarse grater, add red hot pepper and stir. The stuffing is ready.

Шаг 2

2. Parse the cabbage leaves. (I keep this sauerkraut for a couple)

Шаг 3

3. Wrap stuffing in the leaves like cabbage rolls.

Шаг 4

4. Tightly put in a jar. Pour brine: per liter of boiled water - 2 tbsp. spoons of salt.

1-2 days Bank of cabbage is at room temperature, then put into the refrigerator.
After 1.5 weeks the sauerkraut is ready.

In the use of so-called "stuffed" to cut, add roughly chopped onions, season with vegetable oil. Here is the snacks!