Chinese vegetables

Category: Vegetable and fruit dishes
Kitchen: korean
Chinese vegetables

Ingredients

vegetables 1.5 kg.
water 2.5 cups
vinegar 5% 2.5 cups
sugar 1.5 cups
salt 3 tbsp. spoons

Cooking method

  • Here is an option with cauliflower, white cabbage and carrots.
  • Chinese vegetables
  • Here I have zucchini, carrots, onions, red cabbage, cauliflower and broccoli.
  • Chinese vegetables
  • Why do I prefer to chop vegetables coarsely? Firstly, this way you can feel the taste of each ingredient in the salad. And secondly, our jaws must be given work. This will increase blood circulation in the gums, respectively, the prevention of periodontal disease and tooth loss.
  • You can also add bell peppers, and hot marinade, some people like it, I do not add.
  • Chinese vegetables
  • We divide the cauliflower and broccoli into inflorescences, cut the onion into large half rings, carrots into large bars or whatever shape you like.
  • Chinese vegetables
  • I marinate red cabbage separately because of the property of cabbage to color everything with which it comes into contact.
  • Chinese vegetables
  • All that is needed for the marinade is brought to a boil and the vegetable mixture is poured over it ..
  • Chinese vegetables
  • Chinese vegetables
  • Chinese vegetables
  • Then, for the sake of compactness, I make such a pyramid and leave it for a day at room temperature. At the same time, the oppression turned out ...
  • Chinese vegetables
  • This is why I pickle red cabbage in a separate bowl.
  • Chinese vegetables
  • The marinade got bigger during the infusion.
  • Chinese vegetables
  • Now you can put it in jars, fill it with marinade and transfer it to a cool place.
  • Chinese vegetables
  • You will definitely have a marinade (or maybe not) so you do not pour it out, it will come in handy. But for what, I'll tell you in the next entry.
  • Chinese vegetables
  • In principle, the salad is already ready, but it tastes even better in three days. You can serve it just like that, or you can pour it over with oil. Can be drizzled with oil infused with spices.
  • Chinese vegetables

The dish is designed for

How many products you take, so much will be

Time for preparing:

It all depends on the speed with which you cook the vegetables, the marinade is cooked in parallel

Note

Once upon a time people of different nationalities from different regions of the USSR were exiled to Karaganda and not only. Thus, a large Korean diaspora settled in Karaganda. Why am I talking about this? And to the fact that Korean salads are very popular, beloved and a little mysterious here.

Why mysterious? Yes, because despite the numerous rows of those selling these salads, the secrets, the nuances of their preparation are not given out. And lovers of such salads collect bit by bit everything they can learn. smile

How did this recipe come to me. Oksana, a sweet girl who married a Korean, brings her daughter to me for treatment. The recipe was given to her by her friend Lena, who received it from Larisa Pak, who found it on the Internet. The story is just like the house that Jack built

This recipe is very close to the salad I love. I hope you enjoy it too.

It is easy to do, the result is pleasant, the vegetables are crispy.

Bon Appetit!

Lada brick
And what is the cooking method? Do I need to cook vegetables, or pour cold marinade over everything? The cooking process is not very clear to me, but I like Korean salads. I want to cook with the right technology ..... Thank you
Galleon-6
Tanya, I didn't understand what to do with so much vinegar and water. Is it a marinade or how
Giraffe
This will be the marinade.
That's it, I loaded it. Well, sorry, this is the Internet today.
Galleon-6
My most favorite vegetables, especially cauliflower, I will definitely make: girl_love: I wonder if broccoli is pickled?
Giraffe
Well, there in the photo, take a closer look, green broccoli. But I was hoping that she would keep the color, but she turned pale.
Galleon-6
Exactly, as I did not see, this is called, "I look into a book and see a fig"
Giraffe
Well, it's already night in the yard, the little eyes want to sleep
Lada brick
There was another question. What is the best salt to take? Finely ground, iodized, or coarse sea salt? will there be a difference in the result?
Giraffe
I used the usual, iodized one. I always use this, so I can't say anything. I only have a fine one in a salt shaker for those who add salt to dishes.
IvaNova
A very harmonious dish that goes well with any hot dish. I thought it was a bit too much vinegar, but I generally minimize spicy and salty. And the sugar-salt balance is excellent.
Initially, I put cauliflower, broccoli, peking, red cabbage (separately), carrots, cabbage, green beans, pea blades. After the salad was eaten, I threw a cucumber and a couple of apple and pear slices into the jar with the leftovers (without heating the brine). Sound good too! IMHO, this salad is assembled according to the principle "what's in the oven (table, refrigerator, chest) - everything is in swords salad". Moreover, you can use both fresh and defrosted vegetables.
I take them to the permanent ones. Thank you!
Chinese vegetables
Giraffe
This is how it is done. So, at any time, you can do it even just from cabbage and carrots.
Trishka
Tan, and pour hot or chilled marinade?
Tusya Tasya
Tan, and I'm all about Jack ... Recipe from Koreans, but called "in Chinese".
We sell all Korean salads spicy. In this spice is not necessary at all?
OlgaGera
Quote: Tusya Tasya
Recipe from Koreans, but called "in Chinese"
Yes ... I also wanted to ask
Giraffe
Ksyusha, hot. Here it boils and pour.
Natasha, well, as I called him so and I call it. They also found him on the Internet, somewhere.
Giraffe
Quote: Tusya Tasya

We sell all Korean salads spicy. In this spice is not necessary at all?

It is possible that your Korean salads are radically different from ours, so I cannot say anything about this.
This particular option is very similar to the cauliflower salad that our Koreans make. And his price is far from humane.
In general, they add spice additionally, if desired. They have bottles of oil infused with various spices. There are sharp ones, there are less sharp ones. Add at the request of the customer. Plus, of course, sesame seeds processed in one way or another. In general, it is better not to enter the ranks of them.
So this is one of the options. And the spices in it, in my opinion, will be superfluous.
By the way, the salad is perfectly stored. Time-tested.
Tusya Tasya
Tanya, I don’t mind, I’m interested. With butter, the idea is cool, thanks, I would not have thought of it myself. But what about sesame for ideas?
Giraffe
And I took it as interest. In fact, the question should arise why this is so ... And sesame is either simply added fried or fried in oil until aroma and insisted, or just sesame oil. But good oil, without the addition of a cheaper one, already costs decently. But salads from the addition of sesame in any form are very beneficial in taste.
Anatolyevna
Giraffe, Tan, and broccoli and cauliflower are not boiled in advance?
Pouring hot marinade is enough for them, as I understand.
Trishka
Giraffe, Tanya thank you!
Tusya Tasya
Tanya, thanks, I understood everything.
Elya_lug
Giraffe, thanks for the delicious recipe. Marinated three times already. Most of all I liked zucchini, white cabbage, apples.
Giraffe
I also like that you can pickle whatever you like.
MSU
Marinated zucchini - for me a lot of vinegar, it takes my breath away, so I advise you to make half a portion or even a third.
Giraffe
Was there vinegar 5%? Well, if it is spicy, you can make it to your taste. Of course, only the taste will be different. Marinade is what the marinade is.
MSU
Giraffe, vinegar was 9%, but I diluted it: I added 1.25 tbsp to the marinade. vinegar and another 1.25 tbsp. water.
I am in no way against your recipe, it's just that for me it turned out to be tough
Now zucchini are in the refrigerator - I will wait another 3 days, as you advised.
Sashunesha
Girls, I understand that this is without seaming? And even without hermetic closing of the cans?
Giraffe
I just close the screw caps.

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