Pickled Korean Style Cauliflower Recipe

Pickled Cauliflower

Pickled Korean Style Cauliflower is an extremely delicious dish. You may call it salad, if you wish. I totally recommend trying it at least once. Korean Style Pickled Cauliflower is easy to prepare.

Step 1: Sterilize your Jars

Prewash manually and then rinse in a dishwasher

Warm up your oven to 200F and place wet Jars inside for approximately 20 minutes.

Carefully Remove from the oven as they are hot. Now you have perfectly sterile Jars!

Step 2: Prepare ingredients 
  • wash and break down the cauliflower in bite size pieces;
  • shred Carrots  into strips or use Korean style grater;
  • cut into strips bell pepper;
  • cut as you wish garlic and Chili peppers;
  • add fresh Parsley and 

Pickled Korean Style Cauliflower

Step 3: Fill your sterilized Jars gradually with INGREDIENTS

1 medium Cauliflower (Disassemble on the inflorescence)

1 large Bell Pepper (cut into strips)

5-6 Garlic cloves (cut)

2 large Carrots (cut into strips or use Korean style grater)

Chili Peppers (quantity is according to your spice level preferences)

Parsley half of the bunch (it’s up to you to cut it or not)

Korean style spices (spread in the jars: coriander and black pepper in grains; paprika; laurel leaf)

Pickled Korean Style Cauliflower

Tip on how to sterilize your jars:

Sterilize your jars: prewash manually and then rinse in a dishwasher

Warm up your oven to 200F and place wet Jars inside for approximately 20 minutes.

Carefully Remove from the oven as they are hot. Now you have perfectly sterile Jars!

Step 4: Preparing the Brine

Boil together:

1l of water

2 tb. Spoons of salt

120 gr sugar (I add 100)

0.5 cup of Oil Sunflower/ Canola/ Corn or Vegetable Oil

0.7 cup vinegar (I add 0.5 cup)

Boil together on medium fire till salt and sugar dissolved

Step 4: Adding your Brine and Finalizing the Pickled Korean Style Cauliflower cooking process

Add to your filled Jars BOLING brine, so that cauliflower does not turn dark. Till Covered. Twirl the lids, place upside down and cover with the blanket. Keep as such till it cools down.

Ready to be eaten in 8h and preserved in sterilized jars for months.

Bon Appetite!!!

Nina

You May Also Like

Leave a Reply

Your email address will not be published. Required fields are marked *