Cauliflower in Korean for the winter: a recipe for a savory appetizer from Yevhen Klopotenko

Cauliflower is a very simple but tasty and easy-to-cook vegetable that can be cooked in different ways: baked, boiled, stewed, steamed, and added to cutlets and salads. It can also be used to make delicious snacks for the winter.

Culinary expert Yevhen Klopotenko has shared a recipe for a delicious cauliflower appetizer for the winter on his website.

Ingredients:

• cauliflower - 700 g

• carrots - 1 pc.

• garlic - 5 cloves
• water - 1 liter
• vinegar - 2 tbsp. 

• sugar - 1 tbsp
• salt - 2 tbsp
• sunflower oil - 50 ml

• bay leaf - 1 pc.
• coriander peas
• turmeric

Method of preparation:

1. Wash the cabbage and disassemble it into florets.

2. Peel the carrots and garlic. Cut the carrots into thin slices.

3. Bring the water to a boil and boil the cabbage and carrots for 3 minutes, then drain in a sieve.

4. Marinade: add salt and sugar to the water and cook for 3 minutes. Then add the peeled garlic and vinegar.

5. Put the boiled vegetables in sterile jars, add turmeric and coriander, pour the hot marinade over the vegetables and pour the oil on top of the jar.

6. Sterilize jars if you want to preserve vegetables. Put an upside-down plate on the bottom of the pot and place a jar on it and sterilize for 15 minutes, then remove the jars and preserve.

It's worth noting that pickled cauliflower can be consumed in a day and stored in the refrigerator for up to two weeks instead of canning.