Korean pickled cabbage

There are a great many recipes for this wonderful appetizer. Pickled cabbage in Korean style will decorate the festive table and diversify the lenten menu.

Ingredients

• White cabbage - 1 head
• Carrots - 3-4 pcs.
• Garlic - 1 head
• Water - 1 l
• Vinegar (9%) - 1 tbsp. the spoon
• Sugar - 1 cup
• Vegetable oil - 1 cup
• Salt rock - 3 tbsp. spoons
• Bay leaf - 3-4 pcs.
• Chili pepper - 1 pc.
• Peppercorns - 6-10 pcs.

Directions

1. Cut white cabbage into thin strips.
2. Peel and wash the carrots, grate on a coarse grater.
3. Peel the garlic and finely chop with a knife or pass through the garlic.
4. Wash chili peppers, remove seeds. Cut into small strips.
5. Make a marinade. Mix vegetable oil, salt, bay leaves, peppercorns, water and sugar. Stirring thoroughly, bring to a boil. Add vinegar, mix. Remove from fire.
6. In a bowl, combine carrots, cabbage, garlic and chili peppers. Mix well. Pour in the marinade. Cover with a lid and leave until completely cool.
7. Pickled cabbage in Korean is ready. Once cooled, store Korean-style pickled cabbage in the refrigerator.
8. Bon appetit!