Korean-Style Cauliflower for Winter
Description
A simple preserving recipe with no extra fuss. We’ll make Korean-style cauliflower for winter at home. If you’re not planning to can the cauliflower for winter, you can eat it after marinating in just 5–6 hours. If you are making preserves, I recommend sterilizing the jars and lids ahead of time so everything goes as quickly and correctly as possible. The cauliflower keeps easily in a cool place until winter and even longer. Good luck. The preserve is ready for winter storage.
Instructions
- 1
Step 1
Break the cauliflower into florets and blanch in boiling water for 4 minutes. Then transfer the cauliflower to a deep saucepan.
- 2
Step 2
At the same time, prepare the marinade. Bring a liter of water to a boil and add sugar, salt, vinegar, and oil. Let the brine simmer for 4 minutes, then pour it over the cabbage. Wait until it cools.
- 3
Step 3
Add the chopped garlic, carrots grated on a Korean-style grater, pepper, and cilantro to the cooled marinade. Mix everything gently and let marinate for 5–6 hours.
- 4
Step 4
To preserve cabbage for winter, pack only the boiled cabbage into sterilized jars, add carrots, garlic, and spices. Pour the marinade over everything, seal the jars, and wrap them in a warm blanket for 24 hours. Store in a dark, cool place.
- 5
Step 5
The preparation is ready. Store in a cool place.