During cooking, we need the following ingredients:
- Green tomatoes - 1 kg
Bulgarian pepper - 1-2 pieces.
fresh garlic - 4 cloves
Vegetable oil - 50 ml
Otset 9% - 50 ml
Sugar - 50 g
salt - 1 tbsp.l.
red pepper (add optional) - 0.25-0.5 tsp
Greens - to taste
first step is to wash the vegetables: tomatoes, peppers and herbs.Then perform the following: - cut the tomatoes into slices, pepper cleanse the seeds and cut in the form of straw, green shred pre-peeled garlic passed through the press or finely chopped with a knife.
All ground products combine with the addition of vinegar, vegetable oil, salt, sugar and red pepper.The resulting mass carefully peremeshyvem then spread out along the banks of kapron cover with lids.Banks are required to be placed in the refrigerator, where they will infuse for 8 hours.After this time the tomatoes in Korean will be ready!
To prepare the necessary products such:
- Cabbage - 2 large head of cabbage
vinegar 9% - 1 cup (or dilute the 3 tbsp. Spoons of 70% vinegar in 1 cup water)
Sol - 4 tbsp.l.
Vegetable oil - 1 cup
Black pepper - 0.5 hours. L.
red pepper fresh - 2 tbsp.l.(dry pepper - 1st. l.)
parsley - to taste
Garlic - 1 clove
cabbage and parsley rinse.Garlic is cleaned from the husk and crush in a frog, chop the parsley.Each head of cabbage is divided into 8 parts, but it is possible and 4. The size of the pieces do not change the taste.The shredded cabbage add the vinegar, oil, salt, pepper, garlic and parsley, stir the ingredients.
all put in a large container such as a bucket or basin, and press down on top of the load.Leave on for 6-8 hours to stand out juice.Then decomposed by the banks covered kapron lids or roll iron.Cooked cabbage in Korean store in refrigerator or other cool place.
Beets in Korean
To prepare the required ingredients are:
- Beets - 500 g
Garlic (fresh or dry) - 5 g
Pepper red ground - 0.5 hours. L.
Coriander - 1 ch. L.
Vegetable oil - 100 ml
vinegar - 70ml
Salt - to taste
Beets Wash, peel, grate on a special grater for Korean salads.Put the grated beets in a deep bowl, add the garlic, vinegar and salt.All stir and simmer beets in a water bath for 25-30 minutes.After this time, remove the container from the beets from the heat and season with pepper and coriander.
vegetable oil to pour into the pan to put on the fire and heat, without boiling, then pour it into the beets and all thoroughly.Put the beets in Korean under the yoke and place in refrigerator for 24 hours.