Korean eggplant recipe for the winter with cabbage, photo

Korean eggplant recipe for the winter with cabbage, photo

Korean eggplant recipe for the winter with cabbage, photo

  1. Wash the eggplants and cut into small cubes;
  2. In a saucepan, boil water with the addition of a large amount of salt, boil the eggplants for several minutes and drain into a colander to glass the water;
  3. Finely chop the cabbage, peel the carrots and grate with shavings;
  4. Remove seeds from pepper and cut into thin strips;
  5. Peel the garlic and grate on the finest grater;
  6. Combine all the ingredients, add spices and vinegar, let it brew for 3 hours;
  7. Prepare clean half-liter jars and pour over them with steam, boil metal lids for preservation;
  8. Fill the containers with salad and cover with lids;
  9. Boil water in a large saucepan and sterilize the jars in it over low heat for a quarter of an hour;
  10. Roll up with a preservation key and turn over, let cool.

As you know, eggplant is a source of nutrients for the human brain. Even in canned form, such a dish will be useful for both adults and children. The pungency of the dish can be adjusted to your taste.

Type of dish: Snack
Cooking time: 03:30
Servings: 7
Recipe author: Vsadu.ru


Anna Evans

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