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Asian · Snacks
Korean-Style Eggplant and Cabbage
A tangy vegetable preserve for winter storage with eggplant, cabbage, and carrots.
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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
Wash a 500 ml jar and sterilize it over steam for 2–3 minutes.
2
Peel the eggplants, cut into medium cubes, boil for 10–15 minutes, then drain in a colander and let the water drip off.
3
Shred the cabbage, mince the garlic and hot pepper, slice the onion into half-rings, and grate the carrots on a coarse grater.
4
Put all the vegetables in a pot, mix well, add salt and sugar, pour in the vinegar, and let it sit for 20 minutes.
5
Transfer the vegetables to the sterilized jar.
6
Line the bottom of a large pot with cloth, place the jar inside, pour water up to the jar's shoulders, bring to a boil, and sterilize for 10 minutes.
7
Seal with a lid and store in a cool place.
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