Cabbage, Korean-style pickled with beet
Description
A simple way to stock up ahead of time. For me personally, there is no better appetizer than Korean-style marinated cabbage with beets made at home. If you want the cabbage to be spicier, you can add chili pepper—the main thing is not to overdo it. Marinated cabbage with beets can be used in salads or simply served with the main side dish. Good luck. The preserve is ready for winter storage.
Instructions
- 1
Step 1
Thoroughly wash the cabbage and cut it into small square pieces.
- 2
Step 2
Peel the beets and slice them into thin slices.
- 3
Step 3
Wash the carrots, peel them, and grate on a coarse grater.
- 4
Step 4
Now layer all the vegetables in a large pot. Also add the garlic cloves.
- 5
Step 5
The top layer should be cabbage.
- 6
Step 6
Prepare the marinade. Combine the vinegar with the sugar, salt, and vegetable oil. Add a liter of boiling water and mix. Pour the prepared marinade over the cabbage and vegetables, then place a weight on top. Leave the cabbage for 2–3 days, then pack it into sterilized jars and store in the refrigerator.