The preparation of this dish is striking in its simplicity and outstanding taste. The cabbage turns out juicy, a little spicy and a little spicy. Marinating takes only a day, so you can enjoy the finished dish the very next day or save it until winter. Korean cabbage captivates everyone who tries it, and many people ask for the recipe.

HOW TO COOK:

1.Cut the cabbage into large pieces.

2. We wash the carrots on a special grater for Korean dishes.

3. In a sterilized jar we put: 8-10 black peppercorns, a couple of bay leaves, 5-6 cloves of garlic, then a layer of cabbage, then a layer of carrots. Repeat layers until the top of the jar.

4. Fill the jar with boiling water, close the lid and leave for 10 minutes. For better heating, the jar can be wrapped.

Preparation of brine:

We measure the volume of water that was needed for the jar (I had 1.2 liters).

Add water, salt, sugar and seasoning for Korean carrots to the pan (if you want to add spiciness, increase the amount of seasoning). Bring the mixture to a boil and add 9% vinegar.

Drain the water from the jar with cabbage and immediately fill it with the prepared brine. Close the jar, turn it over, wrap it up and wait for it to cool completely.

The result will be incredibly tasty Korean-style cabbage. Be sure to try this recipe!