Cauliflower Korean style

But the words words, they are can not eat, so go directly to the cause. In our case - cooking cauliflower in Korean. For this we need:
• Intermediate plugs cauliflower, weighing 700 ... 800 grams,

• bag of spice mix "Seasoning for Korean carrot"

• One medium carrot,

• two ... three cloves of garlic,

• a liter of water,

• heaped tablespoon salt

• one-third cup of sugar,

• the same amount of vinegar,

• and 100 grams (can be a little less) of vegetable oil.

That's all finished with the preparation.
Two ... three-liter pot (much - not enough) of water, salt, sugar, vinegar and oil set to boil the brine.

It will happen fast enough, so I shred cauliflower. Small inflorescences use so large and cut into three ... four parts.

Carrots are clean and three. If you do not have a special grater for Korean carrot - not a problem, come up and a large common.

When the brine to boil, put in a mixture of spices and crushed garlic press. Boil minute

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.