Korean salad
Description
The salad is quick and easy to prepare. After standing at room temperature, the salad must be left to rest in the refrigerator for 24 hours. This allows the fermentation process to complete and enhances the flavor. The salad is now ready to serve.
Instructions
- 1
Step 1
Prepare the necessary ingredients.
- 2
Step 2
Pour water into a saucepan or a small pot, add salt and sugar. Place over heat, bring to a boil, add vinegar, and remove from heat. Cool the marinade.
- 3
Step 3
Cut the cabbage into squares.
- 4
Step 4
Grate the carrot on a coarse grater or cut into thin strips. Slice the peeled garlic. Dice the hot pepper into small cubes.
- 5
Step 5
Take a container, preferably glass or plastic. Layer the vegetables alternately: cabbage, carrots, peppers, garlic, and so on until all the prepared vegetables are used up.
- 6
Step 6
Pour the cooled marinade over, place a weight on top, and leave at room temperature for 2 days.
- 7
Step 7
After 2 days, the marinade will become cloudy and a sour smell will appear. The cabbage is ready.
- 8
Step 8
Transfer the cabbage to a jar, pour over the marinade, cover with a lid, and refrigerate for 24 hours. After that, the Korean salad "Bomb" is ready to serve.
- 9
Step 9
Before serving, the salad can be drizzled with oil and sprinkled with sesame seeds.