Cabbage with Buryak in Korean style: recipe

In the market, along with Korean salads andhome pickles immediately you can see the smart bright pink slices of cabbage. On closer examination, there is one irresistible desire - rather put a piece in your mouth and enjoy its fragrance and crunch. And even if this delicacy is not cheap, his fans do not stop it. Cabbage with a Buryak in Korean diverge on a market day at a tremendous rate.

But why overpay? After all, this delicacy is so easy to cook at home! Shall we try?

Controversial pedigree

Notwithstanding the common definition of "Korean",To assert that a dish comes from the Far East, it is impossible. Most likely, his Slavs came up with, and the process was based initially on the process of sourding, not marinating. In Ukraine this dish is called just "Peljukki" - petals. After all, cut cabbage leaves, painted in pink, so they look alike.

Fans of hot snacks Koreans made in the dishtheir adjustments, in particular, acidic pickling basis. It only went for the benefit of the dish! After all, many new variations appeared. Next, we'll look at how the cabbage "Peljukka" with the Buryak is prepared. The recipe of this dish has absorbed the best traditions of the eastern and western cuisines, they have united into one, complementing each other.

Ingredients required for snacks

In addition to the cabbage itself, you need beets, garlic, sugar, salt, oil and vinegar to make "Peljukki".

Sometimes cabbage with a Buryak in Korean is complementedcarrots and greens. At your discretion, you can add your favorite seasonings. A delicious shade acquires a snack, if part of the vinegar is replaced with lemon juice. Some housewives put a small green apple.

Approximate proportions of products

To make one kilo of cabbage, you need:

• vinegar and oil - 70 ml each;
• beet - 1 pc .;
• sugar - 70 grams;
• salt - 1 dessert spoon.

Making cabbage in Korean

Marinating "Peljukki" is most convenient in glassor ceramic dishes. Depending on the amount, it can be a soup, a saucepan or even an ordinary pot. How to cut cabbage is a matter of taste. Some shred by its usual thick straws. And someone more like large squares and triangles with a side of 3-4 cm. Cabbage marinated with a Buryak can be prepared from small heads, which are quite easy to disassemble on the petals, removing the cob.

Cut beets and carrots (if used)better by ordinary circles, semirings or straws. Garlic just enough to chop the knife into pieces. Cabbage with a Buryak in Korean style is laid in a container layers, tightly adjacent to each other. Each of them must be sprinkled with a mixture of sugar and salt. Fresh or dried greens are placed on the bottom of the dishes, in the middle layer and over the vegetables.

Pickling process

Fill the vegetables with brine. For its preparation, we boil 400 grams of water and butter, and at the very end we add vinegar. At this stage, you need to show maximum attention! After adding acid, the marinade behaves like boiling milk. We pour a hot liquid into a container with vegetables, cover with an inverted plate and put heavy pressure. For this purpose, an ordinary can of water is suitable.

The process of marinating takes place in two stages. First, the snack should stand at room temperature, and only after 8 hours it needs to be cleaned in the refrigerator. Cabbage with Buryak in Korean will be fully ready to serve on the table in 24 hours.

Alternative technology

Some people do not like vinegar, and some simply do nottransfers it for health reasons. They will definitely like sauerkraut with a Buryak! This appetizer does not require the addition of acid, and the fermentation process occurs due to fermentation. Many culinary experts believe that this option is very useful for health. If cabbage "Peljushka" with a Buryak is prepared, the recipe of which does not presuppose the presence of acid, the ingredients are taken in the same proportions. The only exception is sugar - it needs to be taken as much as salt. The process of fermentation will take 3-4 days.

Feed to the table

Bright pink cabbage with a Buryak in Korean very muchlooks spectacular in a white faience or ceramic pottery. To the table it is served in salad bowls, each of which is lowered with a serving spoon or special tongs.

This appetizer is well combined with the majority of side dishes from vegetables, cereals, beans. You can serve it to baked meat or fish, sometimes even instead of garnish. Eat this dish with forks.

On a table, cabbage with a Buryak in Korean style is well combined with other oriental spicy dishes, homemade pickles, marinated mushrooms.

Dinner in the national Slavic style is a dish tooremarkably complement. Potatoes in uniform, smoked bacon, baked home sausages, fresh greens - all these dishes are well combined with "Peljukkas". Such a snack is often served to strong alcohol.