Korean pickled cabbage

Good afternoon, my reader. Eastern cuisine has a lot of excellent dishes that have taken root in our country. Today, I'm going to show you how to make a great Korean snack called Pelustka. This is an excellent pickled cabbage and a must-have in your home refrigerator. It is made with the addition of carrots and beets, abundantly flavored with various spices, therefore it has an amazing aroma and taste. The cooking time for such a dish is about half an hour.

Korean marinated cabbage. Illustration for the article is used from the website salatli.ru

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Pelusta in Korean

Required products: - cabbage (preferably white cabbage) - 1 kg, - carrots - two things, - beets - one, - cloves of garlic - three things, - water - 1/2 l, - vinegar (regular or apple cider) - 100 ml, - sugar - 2 tbsp. heaped spoons, - salt - 1.5 tsp. spoons, - vegetable oil - 100 ml, - cloves - 5-6 pcs, - coriander - 1 tsp. spoon, - black pepper - 1/2 tsp spoons, - pepper mixture - 5-6 peas.

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Cooking method

We take a good cabbage head and mine. Cut the vegetable into large pieces with a large knife. If possible, we do so that the cabbage does not break up into separate particles. This is achieved in the following way. It is necessary to cut off a part of the stump together with the sheets each time. This is necessary for more convenient laying out of cabbage on a plate in the future.
We wash the beets and carrots and grind as you like. You can cut into bars, or you can grate on a coarse grater. Or in general, observing the traditions of oriental cuisine, grind vegetables on a grater with long straws.
We clean the garlic. And here we cut it, depending on your taste. You can along, but you can and across.
We put the cabbage in a saucepan and add the beets and carrots there. We also put garlic, coriander, cloves and peas from a mixture of different peppers (black, white, etc.).
We mix everything. For complete control over the process, you can stir the ingredients with your hands (while squeezing the vegetables slightly) so that they have their own juice.
Pour water into the second pot and put it on the tile. We bring the liquid to a boil and throw salt and sugar into the container, pour oil and vinegar. Boil for another three minutes and remove from the stove.
Now carefully pour the hot marinade into a saucepan with vegetables.
It is not necessary for the marinade to cover the entire vegetable mass, because a press will still be placed on top. Usually, a small saucer is used as such (slightly smaller in diameter than a saucepan). We put the saucer press in the pan. Then we install a can of water or some other load on it. And, after removing the workpiece in the refrigerator, we keep it under such a press for at least 8 hours.
Better yet, try not to taste the cabbage for two or three days. So it will be very thoroughly saturated with spices and will be soft, crispy and very tasty.