Cauliflower Korean style
All kinds of pickled snacks and salads, I really, really love. And like a real chef, I know, and make them more than a dozen recipes. But cauliflower I cook for the first time and do not know what will happen: disgusting and inedible "something", a place which in a dump or a magical and very tasty dish, which I will soon try again.
then put in a cabbage and carrot, and turn off the fire under the pot. As such, at room temperature and under a cover (just incomparable smell), "forget" her eight ... ten hours. So it is completely promarinuetsya.
That's all wisdom, pickled cauliflower is ready. The only advice - before serving, drain all the brine, then you have it just will not. And the rest - you know, I have to be very interesting, rich and just a terrific flavor. And, as predicted in the next few days, I again made pickled cauliflower in Korean it is for him. After all, he turned perfectly balanced, anything nor add nor subtract.
So, enjoy your appetite.