Spicy cabbage for the winter - step-by-step recipes with photos

In any housewife's bins, pickled salads usually occupy a large volume throughout the winter. And in the most honorable place among them are dishes made from cabbage, since cabbage is the queen of the garden beds in the autumn and only the lazy do not make preparations from it. Pickled cabbage is also good because, unlike sauerkraut, it cooks very quickly, and it is easy to roll it up, and use ordinary kitchen cabinets for storage if there is not enough space in the refrigerator and there is no cellar. But when unexpected guests arrive or there is another reason to set the table with pickles, you can pull out a jar of pickled cabbage salad from a secluded place and you won’t have to come up with anything else. Or, on the contrary, you can marinate it literally a day or two before the planned celebration and you will be guaranteed the delight of your guests.

Well, spicy pickled cabbage is especially good as an appetizer. It is especially appreciated by the stronger sex and therefore housewives, wanting to please their other halves, demonstrate miracles of ingenuity, coming up with new, interesting and piquant recipes for making cabbage with pepper, garlic or horseradish, or even with all the spicy ingredients at once. This article is dedicated to such recipes.

Instant spicy cabbage in large pieces, Korean style

My mother prepared this appetizer for our wedding, and I’ll tell you right away by the end of the evening there wasn’t a single piece left, that’s how tasty and aromatic this dish turns out in the end.

Ingredients:

White cabbage head – 3000 grams;
Carrots - 500 grams;
Garlic – 16 cloves.

Marinade:

Water – 1000 ml;
Granulated sugar – 165 grams;
Rock salt – 90 grams;
Table vinegar – 250 grams;
Ground hot pepper – 20 grams;
Ground black – 20 grams;
Coriander – 20 grams.

Let's start cooking:

To begin, cut the head of cabbage into pieces of approximately three centimeters.
Peel the garlic and cut into thin slices.
Wash the carrots thoroughly, peel and chop on a Korean carrot grater.
Mix garlic and carrots in a separate bowl.

This is done in order to distribute them as evenly as possible in the cabbage.

Now add all the prepared ingredients into a large container, alternating layers.
Let's make the filling:
Heat the water, dissolve refined sugar and rock salt in it.
Place all the ingredients for the marinade into the solution and mix thoroughly until completely dissolved.
Now pour the boiling marinade over the vegetables in the pan and cover the container with heavy pressure. Let the vegetables marinate for at least fifteen hours.
Then remove the pressure, mix well and serve. Bon appetit! Also look at the recipe for sliced cabbage for the winter.

Spicy cabbage marinated in large pieces with red pepper

You can adjust the spiciness of this recipe to your taste, and by the way, this marinade allows the cabbage to stand in the cellar throughout the cold winter.

Ingredients:

Cabbage – 1 piece;
Carrots – 2 pieces;
Parsley – 100 grams;
Hot pepper – 1 pod;
Garlic – 6 cloves;
Essence – 1 tablespoon.

Marinade:

Drinking water – 2000 grams;
Granulated sugar – 250 grams;
Rock salt – 125 grams.

Let's start cooking:

For convenience, it is better to put the blanks into three-liter jars at once; from one head of cabbage you get two jars.

Heat the prepared water with refined sugar and rock salt and set it aside.
In a wide container, mix carrots cut into large pieces, parsley leaves, garlic and a pod of hot pepper.
It is better to cut the head of cabbage into five centimeter squares.
Then place all the prepared ingredients one by one. Not a lot of vegetables, as it were. From above, pour slightly cooled marinade and one tablespoon of vinegar essence into full jars.

In fact, the marinade turns out very sweet, so add more hot pepper, it will turn out very tasty.

Now let the preparations brew for a day in a warm place. The next day, close the jars with plastic lids and transfer to a cool place.

This salad can be used as a stand-alone snack or as a dressing for first and second courses and salads.

I prepared cabbage this way with the addition of sliced beets.

Recipe for sauerkraut for a 3 liter jar (with apples)

Apples added to cabbage during fermentation will give the appetizer a pleasant aroma. And they themselves will have an interesting taste, like soaked ones. Take a three-liter jar and start cooking.

Ingredients:

cabbage - 3 kg
apples - 2-3 pcs.
carrots - 1 pc.
salt - 2 tbsp.
water - 700 ml
sugar - 100 gr.

Stages:

1. Shred the cabbage in the classic way - into long strips. Grate the carrots using a regular or Korean grater. In the latter case, the shavings will look more beautiful. Simply cut the apples into 4 parts, removing the core.

You can take more apples if you like them soaked.

2. Dissolve two tablespoons of salt in 700 ml of water. Take non-chlorinated drinking water.

3.Add carrots to the cabbage and stir. This must be done with your hands, applying force so that the vegetables release a little juice. Don’t get too carried away, otherwise the white cabbage will lose its delicious crunch.

4.Put the resulting mixture into the jar and tamp it down very tightly with your hand (you can use improvised means). Place layers of apples between layers of cabbage.

5.Fill the container to the top and place it in a deep bowl. Slowly pour in the prepared brine, which should be at room temperature. Under no circumstances should you pour boiling water over it, as is done when marinating.

If the vegetables are compacted tightly, this amount of brine is just enough to cover them.

6.Cover the lid on top, but not tightly. There must be access to air. Leave on the table or floor for 3 days. From the next day, pierce the workpiece with a long stick or knife to release gases.

7.After three days, drain all the brine into a suitable container and add 100 g. Sahara. Stir until all the crystals dissolve well. Close with a nylon lid and leave in a warm place for another 6 hours.

8.That’s it, the sauerkraut is ready. You can already try it and crunch both cheeks. For further preservation, put the jar in the refrigerator. Don't forget to season with aromatic sunflower or olive oil before serving. You can also add fresh vegetables and herbs that you have on hand.

Instant homemade spicy cabbage

I like this method for its simplicity and ease. Because in just a couple of days you can enjoy a very tasty snack.

What you will need:

Head of cabbage – 2oo grams;
Carrots – 0.3 kilograms;
Hot pepper – 2 pieces;
Garlic – 8 cloves.

For the marinade:

Drinking water – 1000 grams;
Rock salt – 60 grams;
Granulated sugar – 90 grams;
Table vinegar – 100 grams;
Refined butter – 4/5 cup.

What do we have to do:

Take a head of cabbage, remove the top leaves and cut into arbitrary large pieces.
Peel the carrots, wash and grate on a coarse grater.
Peel the garlic and cut into thin slices. Add ½ part to the carrots.
Peel the hot pepper from the seeds and cut into thin rings.

I use gloves when working with hot peppers.

Now add all the ingredients alternating with each other in a jar. Try to do this as evenly as possible.
Heat water in a saucepan, add granulated sugar and salt. We wait for them to dissolve, then pour in sunflower oil and table vinegar. Is it boiling? Turn off and remove from heat.
When the marinade has cooled, pour it into jars with vegetables, cover with lids and leave to marinate in a warm place for a couple of days. Store cabbage in the refrigerator after cooking.

How to cook chamcha and kimchi

Some of the most popular preparations in Korea are chamcha and kichmi. Moreover, each family has its own subtleties of preparing these dishes, its own secrets. There is no single method of preparation; preparations can be either overly spicy or have only a faint piquant tint.

Kimchi: step by step recipe

There are a lot of variations of this dish, but this recipe is always taken as the basis. Making such an unusual workpiece will not be difficult. At the same time, it will be possible to preserve it until the most severe cold weather.

Required Products:

1 kg cabbage;
1.5 liters of water;
30 gr. salt;
7 cloves of garlic;
50 gr. Luke;
25 gr. ginger;
40 gr. green onions;
5 gr. Sahara;
4 gr. coriander;
5 gr. red pepper;
10 gr. black pepper.

Cooking steps:

Pour water into the pan, add salt immediately and stir.
The cabbage fork should be cut into 4 parts, the stalk should be cut off, and then chopped into thin strips.
The onion needs to be peeled and also finely chopped.
The vegetables must be mixed and poured with brine, then salted in a cool place for 2 days.
After this, drain all the brine.
Mix all the spices and garlic in a blender and chop them.
The prepared pasta must be mixed with vegetables.

Chamcha recipe

The spicy Korean appetizer is bright and rich. It is made from various vegetables, the recipes may differ radically. This one can safely be called the most successful among them.

Required Products:

1 kg of Chinese cabbage;
1.5 liters of water;
40 gr. salt;
300 gr. sweet pepper;
4 chili peppers;
1 clove of garlic;
10 ml soy sauce;
5 gr. coriander;
10 gr. ginger;
5 gr. salt;
5 gr. black pepper.

Cooking steps:

Pour water into the pan and bring it to a boil.
The cabbage must be cut into strips, only 3 cm thick.
You need to salt the water in the pan and put the chopped vegetable there.
The pan should be placed in a fairly cool place, covered with a plate and placed under pressure.
When the pan has cooled down, the pressure must be removed from it, just now cover with a lid. Ferment in this way for 2 days.
After the specified time, the brine must be washed off, and the cabbage leaves themselves must be squeezed out with your hands.
Chili peppers should be cleared of seeds, mixed with seven still unused ingredients, with the exception of sweet peppers, and chopped in a blender.
Sweet peppers need to be cut into strips.
All products must be mixed and left for 15 minutes.
After this, place the finished chamcha in clean jars, fill with brine and place in a warm place.

Kim-chi

Kim-chi. An incomprehensible word that hides the incredible taste of Chinese cabbage, pickled according to all Korean traditions.

Making kim chi is quite simple. For this dish we will need:

• Chinese cabbage – 1 kilogram • Chili pepper – 1 medium pod • Garlic – 8 large cloves • Salt – 3.5 tablespoons • Water – liter

We cut the prepared head of cabbage into four parts, put it in a container and fill it with boiling water with three tablespoons of salt. In this form, the cabbage needs to stand for a day in a warm place.

Next we prepare a paste of pepper, garlic and the remaining salt. Add a little water, mix and put in the refrigerator for the same day.

After 24 hours, drain the brine from the cabbage into a separate container and thoroughly coat all the leaves with our mixture of pepper, garlic and salt. Then we put the cabbage in a jar or any other container and press it down with a press. We leave it in this form for a couple of days in a warm place. After some time, add a little pre-drained brine, now without a press, and put it in the refrigerator.

I highly doubt that kim chi will last long in your refrigerator. Because if a person tries this delicacy once, you won’t be able to drag him away from it by the ears.

Cooking spicy cabbage with beets

Beautiful, tasty, appetizing and very juicy - that’s all about the cabbage prepared according to this recipe. I also like it for its beautiful burgundy shade, thanks to the addition of beets.

Ingredients:

Head of cabbage – 300 grams;
Beets – 1500 grams;
Garlic – 16 cloves;
Hot pepper pod – 3 fruits;
Drinking water – 1000 grams;
Rock salt – 75 grams.
These proportions are calculated for one liter.

Let's get started:

Heat hot water and dissolve rock salt in it.

Now we take a head of cabbage and free it from the first leaves. Because they are often already dry. And cut it into large pieces.

Next, take the beets, peel them and cut them into slices. Peel the garlic and cut into slices. Cut the hot pepper pods into rings without removing the seeds.

The seeds greatly enhance the spiciness of the snack.

In a deep saucepan, place the chopped vegetable preparations alternating in equal layers. The last one should be beets.
Pour the cooled marinade on top and leave to brew for about five days. Next, transfer to the cold, first transfer the vegetables into jars into convenient glass containers.

Korean cabbage from white cabbage pieces

I learned this original recipe for “Korean-style cabbage” from a Korean woman; thanks to the addition of saffron, the appetizer turns out incredibly beautiful, tasty and aromatic in taste. Try it, I'm sure you will really like its taste.

No saffron? Add turmeric, it won't be any worse.

What you will need:

Cabbage – 1 piece;
Drinking water – 1000 grams;
Onions – 2 heads;
Granulated sugar - 3 tablespoons;
Table vinegar – 1 tablespoon;
Saffron – ½ tablespoon;
Carrots – 0.35 kilograms;
Clove bud – 9 pieces;
Refined oil – 50 grams;
Rock salt – 1 tablespoon;
Garlic – 5 cloves.

Let's start preparing:

Cut the head of cabbage completely into medium-sized squares, maximum two centimeters. Heat the water to a boil and pour it over the chopped workpiece. Stand for fifteen minutes.

Chop the onion small and fry until it has a beautiful golden color.

Prepare the brine: Heat 500 grams of water, put the prepared spices, garlic, onion and butter into it, bring to a boil and turn off the gas.
Cut the carrots into strips, pour out the water from the cabbage, and dry a little. Mix with carrots.
We put the blanks in jars and fill them with hot brine. Wait for it to cool and transfer to the cold.

cooking method

Cut the cabbage into 4 parts. Rinse in cold water. Then let the excess water drain. Sprinkle each leaf with salt. Leave the cabbage for 2-3 hours, turning it over every 30 minutes. Pour rice flour into a saucepan with cold water, stir. Put on the fire, stirring constantly, bring to a boil, add sugar, stir, remove from heat, let cool. Cut the daikon into thin strips , carrots, coarsely chop green onions. Coarsely chop onion, ginger. Grind onion, ginger, garlic in a blender. Add fish sauce, red pepper, vegetables to the rice jelly, mix well. Rinse the pickled cabbage well in cold water to get rid of excess salt, let the excess water drain. Spread each leaf with kimchi paste , place the cabbage in a container. Leave at room temperature for 24 hours, then put in the refrigerator for 2-3 days. Kimchi is a Korean dish that is hotly seasoned pickled (fermented) vegetables, primarily Chinese cabbage. In general, these are seasoned with red pepper, green onions and onion juice, garlic and ginger, pickled cabbage heads or leaves of cruciferous vegetables. Most often it is Chinese cabbage, sometimes with slices of radish, but sometimes kohlrabi, radish, loba leaves, as well as cucumbers, eggplants and other vegetables are used instead. In Korea, kimchi is considered a main dish. Koreans believe that daily consumption of kimchi promotes the resorption of fat deposits, that is, they consider this dish to be dietary. It is also believed that spicy kimchi is a good cold remedy. Kimchi (like other fermentations and the resulting brines) is considered an effective hangover cure. There are many varieties of kimchi, differing not only in the method of preparation, but also in the ingredients used, such as vegetables and seasonings. The most common kimchi is made from Chinese cabbage, but there are many regional and seasonal varieties. The most popular varieties include kkaktugi, which is made from diced radishes, pha kimchi, made from green onions, cheonggak kimchi, and oisobagi, made from spicy cucumbers. Kat kimchi, puchu kimchi, kkennip kimchi and other varieties are also popular.

Quickly pickled cabbage (video recipe)

I think there are no people who don’t like spicy cabbage cooked in a delicious marinade. And it’s not even worth talking about the fact that it is like a storehouse of vitamins and supports our body throughout the cold winter.

And I have already described some especially interesting ones above in the article, and I decided to show one of my favorites more clearly in the video recipe. So don’t put off preparing them and please your family by preparing a delicious, and most importantly, very healthy snack.

Like a lifesaver, pickled salads are prepared very quickly and are very pleasing with their taste. And most importantly, its preparation requires a minimum amount of additional ingredients. But I also want to describe some useful tips for preparing it:

The juiciest leaves are closest to the stalk, cut everything to the end without throwing anything away.
For extra beauty, use Korean carrot graters.
Use only sterilized jars for pickling vegetables; this will guarantee long-term storage of food.
Use as many different spices as possible, then you will definitely get delicious dishes.
The best is either bottled or spring water.
Decorate the finished salad with fresh herbs and it will be tasty and healthy.

Benefits and harms

Cabbage is one of the healthiest and lowest-calorie types of vegetables .
When pickled, it contains only 56 kcal per 100 g. Nutritional value of the product: 4.5 g protein, less than 4 g fat, 1 g. squirrel. An undoubted advantage is that pickled cabbage retains its beneficial properties and valuable microelements. This is an excellent option for preparing for the winter. In a rolled up sterilized jar, pickled cabbage can be stored for quite a long time - six months. Open containers can be kept in the refrigerator for no more than 5 days.

Pickled cabbage is rich in vitamin C, which strengthens the immune system, fights infections and is simply irreplaceable during colds. In addition, it retains a large amount of fiber, which improves intestinal motility and reduces cholesterol levels in the blood. Pickled cabbage also .

It has a positive effect on kidney disease, coronary disease, and low acidity of gastric juice.

As for the harm of pickled cabbage, those who suffer from gastrointestinal diseases should not get carried away with it. In particular, a large amount of fiber will provoke flatulence and can cause constipation or diarrhea.

Spicy pickled cabbage is not recommended for gastritis, stomach ulcers, or liver disease.