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Pickled Chinese cabbage instead of salads: turns out very crunchy and spicy

Kateryna YagovychFood
Recipe for pickled Chinese cabbage. Source: thewoksoflife.com

Chinese cabbage can be used to make not only a fresh salad but also a pickled appetizer. For springtime, it's just what you need when you don't really want to eat canned food. The vegetable is quite spicy and very juicy.

The idea of cooking pickled Chinese cabbage was published on the Instagram page of food blogger Dmytro (dmytro.bakhmetyev). You can eat it after 8 hours.

Pickled Chinese cabbage instead of salads: turns out very crunchy and spicy

Ingredients:

  • cabbage - 500 g
  • carrots - 100 g
  • ground coriander - 1 tsp.
  • garlic - 4 cloves

Ingredients for the marinade:

  • oil - 100 g
  • vinegar - 2 tsp
  • sugar - 1 tsp.
  • salt - 2 tsp.

Method of preparation:

Pickled Chinese cabbage instead of salads: turns out very crunchy and spicy

1. Chop Chinese cabbage into a large bowl.

2. Add carrots cut on a grater for Korean-style carrots.

Pickled Chinese cabbage instead of salads: turns out very crunchy and spicy

3. Add chopped garlic.

4. Sprinkle with coriander.

Pickled Chinese cabbage instead of salads: turns out very crunchy and spicy

5. For the marinade, add vinegar to oil.

6. Add sugar and salt.

Pickled Chinese cabbage instead of salads: turns out very crunchy and spicy

7. Put on the fire and bring to a boil.

8. Pour the marinade over the cabbage.

Pickled Chinese cabbage instead of salads: turns out very crunchy and spicy

9. Mix everything and put it in a plastic container.

10. Put in the refrigerator for 7-8 hours.

Pickled Chinese cabbage instead of salads: turns out very crunchy and spicy

11. After the time is up, you can eat.

Pickled Chinese cabbage instead of salads: turns out very crunchy and spicy

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