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As known the recipe of this popular appetizer was created by Russian Koreans. It is not a traditional Korean kimchi still there are some Korean cuisine techniques used here. So this cabbage salad can be called Russian but its unique taste and spice always remind of mouth-watering Korean delicacies made of simple products.
Follow along with the 📝 recipes below👇🏾👇🏾
Ingredients
- white cabbage – 2,2 lb /1 kg
- carrot – 7 oz /200 g
- garlic – 5 cloves
- vegetable oil – 3 tbsp
- vinegar 9% - 4 tbsp
- salt – 2 tsp
- sugar – 1½ tbsp
- ground coriander – 2 tsp
- ground black pepper – 1 tsp
- red chili pepper – to taste
- ground turmeric – ½ tsp
You will need:
- carving board
- pan
- bowl
- grater
Instructions
- Cut the cabbage into wedges, grate the carrot with a Korean carrot grater or cut into thin strips, chop up the garlic.
- Into a big deep bowl lay out the cabbage, salt, squeeze a bit with hands and stir well to let cabbage give some juice out.
- Add the carrot, melt the sugar in 4 tbsp of white vinegar and pour into the bowl, combine the cabbage and carrot with the marinade.
- Heat well the vegetable oil in a pan, switch the heat off, add the garlic, coriander, chili pepper, ground black pepper, and turmeric, stir quickly and pour into the bowl.
- Combine the cabbage with the spiced oil and crush a bit down.
- Cover the bowl with a lid and put into a fridge, in an hour combine the salad again and put it back for 2 more hours.
- Serve your Korean-like cabbage as a salad or appetizer. For storing place into a jar, pour with marinade, and store in fridge for up to a week.
Bon Appétit
