A head of cabbage + one carrot. I will tell you how I cook Korean cabbage (a simple recipe without problems)

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Yesterday I cooked a whole bowl of such cabbage! The appetizer turns out to be delicious, spicy - just delicious! I cook all the time, and we don't get bored. The recipe is nowhere simpler, write down or memorize.

A head of cabbage + one carrot. I will tell you how I cook Korean cabbage (a simple recipe without problems)

Ingredients:

cabbage
carrot
salt
sugar
vinegar
spices
vegetable oil

Take a small head of cabbage weighing about 2.5 kg. We remove the stump, cut the cabbage into large cubes or chop it into strips (there is no difference, cut it as you like).

Now add salt to taste. I put 1 flat tablespoon on a medium head of cabbage. Stir, press the cabbage a little with your hands and leave it for 20-30 minutes for the juice to appear. Then the juice must be drained!

Add one large carrot to the cabbage, chop it on a Korean carrot grater or cut it into thin strips.

Season with spices: put 4-5 cloves of garlic, 3 tablespoons of sugar, 1 tablespoon of vinegar 70%, coriander 2 teaspoons, turmeric 1 teaspoon, paprika 1 tablespoon, hot pepper taste.

Heat 70-80 ml of vegetable oil in a frying pan. It should be very hot, almost boiling. Add boiling oil to cabbage and mix everything. Stir well so that all the spices, oil and vinegar are evenly distributed. We taste it - if you feel that something is missing for your taste - add it.

That's all. Cover the container with a lid and put it in the refrigerator for at least 4 hours, preferably at night. The longer it costs, the tastier.

This appetizer goes well with any dish, very tasty! It is stored in the refrigerator for a long time, but we do not need it longer than 5-7 days - during this time we eat a whole basin.

If one head of cabbage is a lot for you, take half or a quarter, well, reduce the rest of the ingredients too.

Bon appetit, my dears!

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