Korean cuisine gradually sneaks onto our table, gradually losing its exotic status. Today, tapas can be found in specialized stores, and in supermarkets, and in food markets. And spicy salads are a great snack, and in combination with boiled or fried potatoes turn into a glorious dinner. But how to prepare Korean cabbage for the winter, we will tell below.
Taste qualities
Cabbage in Korean has a savory, spicy-sweet taste. Despite the fact that this salad is hot and spicy, many people like it. Depending on your taste preferences, this snack can be made sour, sharper, sweeter and more aromatic, using a variety of spices.
Did you know? Korean carrot is not at all a dish of Korean cuisine. This snack was invented in the USSR by Koreans who lived on our territory. Just carrots replaced Peking cabbage when cooking national dish kimchi.
What kind of cabbage is better to take for salad
For Korean cabbage, it is advisable to choose early varieties. They are distinguished by a loose structure, so that the dish will have a weak crunch and stunning flavor.
Learn more about the beneficial properties of Brussels sprouts, cauliflower, red cabbage and savoy cabbage.
Preparation of cans and lids
In order to preserve successfully, you need not only to know the salad recipe, but also to properly prepare the jars. The main point is sterilization. Before closing the blank, the container needs to be thoroughly processed. However, it is necessary to ensure that the banks are intact, without chipping, cracks, shcherbinki and other defects. 
Important! Without sterilization in the workpiece, microorganisms will begin to breed, which as a result will lead not only to deterioration of conservation, but also make it dangerous for consumption.For a start, the banks are thoroughly washed, rinsed and then sterilized.
Read also about how to ferment cabbage, and pickle cabbage for the winter.
There are several ways to disinfect:
- Ferry. The can is put on the tip of the kettle with boiling water and lasts for 15-25 minutes.
- Boiling. At the bottom of a capacious pot, they put a wooden stand on which the container is placed, fill it with water so that the banks are completely covered, and boil. Sterilization time - 15 minutes.
- In a double boiler. The container is loaded into the machine bottom up and turn on the device for 15 minutes.
- In the microwave. Water is poured into the container (1.5-2 cm), placed in an oven and aged for 600-700 W for 2-3 minutes.
- In the oven. Washed wet jars are put on the grate in the oven, the temperature is set at +100 ° C and lasts 40-45 minutes (or at +150 ° C - 15-20 minutes).
Check out the best recipes for cabbage for the winter.They must meet the following conditions:
- smooth;
- no scratches;
- no rust;
- fit the banks (must tightly close them);
- with fresh, not dried rubber pads.
Important! It is better to choose those covers that are made of tinned tin, and on top are covered with a layer of varnish, which prevents the metal from combining with the product and thus prevents oxidation.The covers are also sterilized. Usually they are boiled before seaming for 10-15 minutes.
Kitchenware
To make a savory snack, you need the following items:
- wide pelvis (better - enameled);
- pan;
- cans (0.5; 0.75; 1 liter).
Required Ingredients
To cook Korean cabbage you will need simple ingredients (the calculation is based on 1 kg of cabbage):
- white cabbage - 1 kg;
- Bulgarian pepper - 3 pcs .;
- onion - 1 pc .;
- garlic - 3-5 cloves;
- carrots - 2 pcs .;
- sugar - 5 tbsp. spoons;
- salt - 2 tbsp. spoons;
- vinegar or acetic acid (70%) - 1-1.5 st. spoons;
- ground black pepper - 1 tsp;
- ground red pepper - 0.5-1 tsp;
- vegetable oil - 6 tbsp. spoons.
The recipe for winter preparation
The method of cooking delicious snacks is extremely simple and does not require special knowledge and labor.
Did you know? In Korea, there is no standard for cooking, because each province has its own secrets. But traditionally they cook snacks in large batches (from 50 kg).
- Cabbage is cleared from the top and damaged leaves, washed and cut into cubes. It all adds up to the pelvis. Cabbage is not used.
- Carrots are cleaned and grated. You can use a special for dishes in Korean or the usual large.
- Pepper is washed, cleaned from the grains, cut into small pieces and added to cabbage and carrots.
- Salt, spices and sugar are added, everything is mixed and slightly pressed with hands to make juice. Left for 10-15 minutes.
- Garlic is cleaned and squeezed in a garlic press or rubbed on a fine grater.
- Oil is poured onto a preheated pan and heated until a haze appears. There the onion sliced in half rings is put and fried slightly.
- Put garlic into the onion almost ready, hold for 5-10 seconds.
- The resulting marinade is poured into a container of cabbage, vinegar is poured, mixed and left for 60 minutes.
- Banks are filled to the top with a salad, without tamping, and put on sterilization for 20-30 minutes.
- Sterilized containers are rolled, turned upside down and covered with warm cloth (towel, blanket). In a day they can be removed for permanent storage.
Video: delicious Korean cabbage for the winter
Where to store Korean salad
If the hostess has adhered to the conditions of cooking snacks and correctly performed sterilization, then you can store such a billet not only in the basement or unheated storeroom, but also in the kitchen.
Important! The ideal temperature for storing billets for the winter is + 12-15 ° C.If the cans are closed with plastic (kapron) lids, it is better to keep such a blank in the refrigerator.
What to bring to the table
Spicy salad can be a real side dish for meat dishes, but in our latitudes it is often served as a cold appetizer. As you can see, any, even inexperienced hostess can cook a delicious homemade Korean-style salad. 
The main thing is to remember that it’s not worthwhile to imitate the Koreans in the spice of the dish, because our receptors are not adapted to similar taste nuances, and the desired snack can turn into a real nightmare.
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