Korean-style marinated cabbage
Description
White cabbage is the most popular type of cabbage on our menu. Recipes using white cabbage are very varied and easy to prepare. You will find out what to make from white cabbage from our recipes. Store in a cool, dark place.
Instructions
- 1
Step 1
Cut the white cabbage into large pieces.
- 2
Step 2
Peel the beets. Cut them into matchsticks or small rounds. Matchsticks work better. That way the beets will release their juice, flavor, and color sooner, and the cabbage will take on color more evenly.
- 3
Step 3
Pour water into a large saucepan. Bring to a boil. Add salt and sugar to the boiling water. Bring to a boil again. Turn off.
- 4
Step 4
Place 2 bay leaves on the bottom of the jar. On top, add large pieces of cabbage, alternating them with sliced garlic, bay leaves, allspice berries, and sliced beets. Fill the jar to the top. Add vinegar to the hot marinade. Pour it over the cabbage in the jar. Let the contents of the jar cool to room temperature. Close the jar with a lid. Refrigerate for 3 days. Then it is ready to eat; remove the cabbage from the marinade before serving.
- 5
Step 5
The cabbage is ready. Serve it cold. It is not very spicy. Tasty, tender, and crisp.