Authentic Korean Cauliflower Recipe - Make More
Here's an original and authentic recipe for a delicious cauliflower appetizer that everyone will love. Everyone's used to the idea that Korean cauliflower can only be made with beets or carrots.
But Korean-style cauliflower is an unexpected and absolutely brilliant solution. The resulting preparation is incredibly tender, spicy, and delicious, with a very pleasant aftertaste. Even if you're not a cauliflower fan, trying this appetizer will reveal a whole new side of this vegetable. Be sure to try preserving a few jars of this wonderful appetizer for the winter. Your family and guests will truly appreciate your efforts.
Ingredients:
- cauliflower – 1 kg;
- water – 1 liter;
- carrots – 2 pcs;
- garlic - 3 cloves;
- salt - 1.5 tbsp;
- sugar – 4 tbsp;
- vegetable oil – 30 ml;
- 9% vinegar – 50 ml;
- Korean vegetable seasoning – 1 pack;
- ground black pepper.
How to cook Korean-style cauliflower for the winter
Wash the cauliflower and separate it into florets. Remove any damaged or discolored florets, as they are not suitable for pickling.
Next, boil the cauliflower for two to three minutes, and then pour it under cool water so that it remains tender and soft.
Now's the time to make the brine: add table salt, sugar, and oil to the water, then add vinegar after it boils. Let the slightly cooled brine sit over the boiled cauliflower for 15 minutes. Meanwhile, peel and chop the garlic. Add it to the cauliflower.
Add Korean spices to taste. If you don't have any on hand, you can use ground coriander. Peel the carrots and grate them using a Korean carrot grater.
We send it to marinate with cabbage for 30 minutes.
Fill the washed jars with cauliflower and carrots and pour brine on top.
We put the jars to sterilize for 20 minutes after boiling.
All that remains is to roll up the jars with lids and put them into storage.
Bon appetit.