| Cook Time | 420 minutes |
| Servings |
Ingredients
- 700 gram Cauliflower
- 1 liter Water
- 1 piece Carrot
- 4 cloves Garlic
- 1 glass Vinegar
- 1 glass Sugar
- 2 tbsp Salt
- 50 gram Vegetable oil
- 2 tsp Seasoning in Korean - coriander, dried garlic, paprika, black pepper, red pepper, bay leaf))Seasoning (in Korean (coriander, dried garlic, paprika, black pepper, red pepper, bay leaf
Ingredients
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Instructions
- We disassemble the cabbage into inflorescences and boil until half-cooked in boiling water for 5 minutes.
- Add vinegar, sugar, salt and vegetable oil to a liter of boiled water. Boil for 5 minutes.
- Pour the boiled cabbage with marinade and let it cool completely in a cool place.
- While the marinade is cooling, grate the carrots.
- Coarsely chop the garlic.
- Add carrots, garlic and Korean seasoning to the cooled marinade with cabbage, mix. Leave to marinate for 6 hours.
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