Cabbage with Buryak in Korean style: recipe

On the market, along with Korean salads and homemade pickles, you can immediately 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 let this delicacy be worth it, 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

Despite the conventional definition of "Korean," to say that the dish comes from the Far East, it is impossible. Most likely, his Slavs came up with him, and the process was based initially on the process of souring, not pickling. In Ukraine, this dish is called nothing but "Peljukki" - petals. After all, cut cabbage leaves, painted in pink, so they look alike.

Fans of hot snacks Koreans made their adjustments in the dish, in particular, the acid pickling base. 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 are 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 supplemented with carrots and greens. At your discretion, you can add and 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 piece;
• Sugar - 70 grams;
• Salt - 1 dessert spoon.

Preparation of cabbage in Korean

Marinating "Pellets" is most convenient in glass or ceramic dishes. Depending on the amount, it can be a soup, a pot or even an ordinary pot. How to cut cabbage is a matter of taste. Some shred with 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 easy enough to disassemble on petals, removing the cob.

Cut the beetroot and carrots (if used) better with ordinary circles, semirings or straws. Garlic is simply chopped into pieces. Cabbage with a buryak in Korean style is placed in the 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, boil 400 grams of water and butter, and at the very end add vinegar. At this stage, you need to show maximum attention! After adding acid, the marinade behaves like a boiling milk. We pour the hot liquid into the 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 should be cleaned in the refrigerator. Cabbage with a Buryak in Korean will be fully ready for serving on the table in 24 hours.

Alternative technology

Some people do not like vinegar, and some simply do not tolerate 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 cooks 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 looks very impressive 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 most 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, this dish is also a great complement. Potatoes in uniforms, smoked bacon, baked home sausages, fresh greens - all these dishes are well combined with "Peljukkas". This snack is often served to strong alcohol.