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Asian · Salads
Korean-Style Cabbage and Cucumber Pickle
A crispy, spicy vegetable preserve made with fresh produce and aromatic spices—perfect for winter dinners.
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Ingredients
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COMPONENT to taste
- to taste
Nutrition facts
kcal
protein
fat
carbs
Quick price-per-kg calculator
Price per kg
Method
1
Slice the cabbage into thin matchsticks and transfer to a large pot.
2
Clean and rinse the carrot and bell pepper, cut them into matchsticks, and add to the cabbage.
3
Wash and dry the cucumbers, trim the ends, slice them thinly, and add to the pot.
4
Stir in the spices, salt, and sugar, pour in the oil, mix well, and gently crush the vegetables a bit. Let sit for 3 hours.
5
Bring the mixture to a gentle simmer for a couple of minutes, stir in the vinegar, and pack into sterilized jars while hot.
6
Seal the jars, flip them upside down, wrap them up, and let cool completely before storing in a cool place.
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