Korean white cabbage. Korean cabbage: recipe. Methods for preparing different varieties of cabbage. Korean cabbage - food preparation.

The benefits of seaweed

Among the beneficial properties of kelp for humans, the following should be highlighted:

1. Beneficial effects on the cardiovascular system, lowering cholesterol levels, improving blood composition and circulation, reducing the risk of blood clots.
2. Strengthening the immune system, increasing resistance to colds.
3. Improvement of the thyroid gland and normalization of hormonal balance.
4. Cleansing the body of waste and toxins, removing radionucleides and heavy metal salts.
5. Relieving chronic fatigue, the ability to normalize nervous activity and reduce the impact of stress.
6. Improved digestion, return to normal metabolism.
7. Increased physical activity and mental activity.
8. Reducing the risk of cancer.

In addition, seaweed improves the reproductive system of the female body and is used in gynecology to treat many diseases. Laminaria is a powerful aphrodisiac that increases sexual activity.

Brown algae is a common ingredient in many cosmetic products. Among the properties of cosmetics based on them are:

• rejuvenation;
• smoothing wrinkles;
• giving the skin firmness and elasticity;
• accelerating hair growth and strengthening its roots.

Laminaria has not yet been fully studied and its beneficial properties are constantly being added.

Classic Korean pickled cauliflower recipe

Korean instant cauliflower can be made from different varieties of the main ingredient. The classic version of cauliflower is popular due to its ease of pickling and rich nutritional composition.

What ingredients will you need?

The classic version includes:

Korean Instant Cauliflower
To add a fresh aroma and taste, you can include a small fresh cucumber. It will need to be peeled and cut into thin strips.

Step-by-step cooking process

The sequence of actions consists of the following steps:

1. Cauliflower plugs need to be disassembled into inflorescences of approximately the same size.
2. Place the inflorescences in a saucepan, add water and boil. Cook for about 5 minutes from the moment of boiling. After this, they need to be placed in a colander to drain the water.
3. Pour 1 liter of water into a clean (enamel) pan and bring it to a boil over moderate heat.
4. Next, add granulated sugar and salt to the water and stir until the ingredients dissolve.
5. After this, you need to pour refined oil and vinegar into the pan. Boil for about 5 minutes.
6. Then you need to remove the pan from the heat and place the spices for the marinade in it.
7. Place the cabbage inflorescences in the marinade and leave to cool.
8. Grate the carrots or cut into thin long strips.
9. Cut the garlic cloves into 2-4 parts.
10. Place carrot sticks and garlic into marinade with cabbage. Mix the contents well. If fresh cucumber is used, it should be added at this stage.

Cabbage should be marinated for at least 6 hours. After this, it can be served. For further storage it is necessary to use a refrigerator.

Rules for serving the dish

Korean cabbage is consumed only cold. Before serving, place it in a salad bowl or in portions on fresh lettuce leaves. You can garnish with fresh herbs, canned green peas or fresh sliced ​​cucumber. It is recommended to use with fried meat, boiled potatoes or porridge.

Vitamin and mineral composition

Sea kale owes its fame to its rich vitamin and mineral composition, which can be used to study the periodic table. It contains about 60 micro- and macroelements. Iodine is present in large quantities here, which is easy to digest. Among the elements valuable for the human body are iron, manganese, potassium, phosphorus, aluminum, sodium and magnesium.

With kelp, the human body receives almost all the necessary vitamins. Among them: A, C, PP, group B (carotene, thiamine, riboflain, folic acid). Seaweed contains vitamin B12, the most valuable vitamin for the human body, which is rarely found in the plant world.

Brown algae contains alginates, which promote the absorption and removal of harmful substances from the body.

Vitamin composition of seaweed

Chemical composition of kelp

Calorie content of different types of cabbage

Despite its rich and varied composition, seaweed is considered a low-calorie product among algae. According to this indicator, it ranks last in the aquatic plant world. 100 grams of fresh kelp contains: 0.9 g of protein, 0.2 g of fat and up to 3 g of carbohydrates (BJU - 14/7/48%). Which corresponds to calorie content - 5.4 kcal. When consuming kelp, you should not rely too much on this indicator, since the energy value directly depends on the condition and method of preparation of the seaweed. Comparing data from various sources, you can see figures of 5 kcal, 12 kcal, 24 kcal, 230 and even 470 kcal.

Calorie content of seaweed in various states

Those who decide to use kelp as a dietary menu or use it for weight loss should pay special attention to these numbers.

In tomato marinade

• Time: 3 hours.
• Number of servings: 10 servings.
• Calorie content of the dish: 70 kcal/100 g.
• Purpose: appetizer, salad.
• Cuisine: Korean.
• Difficulty: easy.

Russian housewives love to use tomatoes or tomato juice. With its addition, you can cook delicious Korean-style cauliflower. The weak taste of this vegetable is well complemented by the sweet and sour taste of tomatoes, on the basis of which the marinade is prepared. You can use fresh tomatoes or canned juice of your choice. The result in both cases will be excellent.

Ingredients:

• cauliflower – 500 g;
• onion – 1 pc.;
• carrots – 1 pc.;
• sweet pepper – 1 pc.;
• tomato juice – 500 ml (or 6-7 large ripe tomatoes);
• ground red pepper - to taste;
• parsley and dill - 1 small bunch;
• garlic – 2 cloves;
• vinegar - 5 tbsp. spoon;
• sugar – 3 tbsp. spoon;
• salt – 1 tbsp. spoon;
• vegetable oil – 3 tbsp. spoons.

1. Divide the head of cabbage into inflorescences and boil for two minutes.
2. Cut carrots, onions and bell peppers into any shape. Add to cabbage.
3. Prepare the marinade. To do this, bring tomato juice to a boil, add sugar, salt, vinegar and spices. If you use fresh tomatoes, puree them in a blender. Blanch in a frying pan or saucepan, covered, for 5 minutes.
4. Pour the resulting marinade over the vegetables, season with oil, chopped garlic and parsley.
5. Cool, then put in a cool place for two hours.

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Is there any harm to the body?

It is believed that kelp is absolutely harmless, but still seaweed, consumed in large quantities, can cause quite serious harm. The high iodine content makes this brown algae unique and emphasizes its beneficial properties. However, this element is unacceptable for some consumer groups.

Iodine is contraindicated in pregnant women, since its accumulation in the placenta negatively affects the development of the fetus. The accumulation of this element in the mammary gland makes seaweed unacceptable for consumption by nursing mothers.

Likewise, due to its diverse chemical composition, kelp is harmful because it can worsen the course of certain diseases:

1. Allergic (possible development of urticaria).
2. Hyperfunction of the thyroid gland (Exceeding the norm of iodine has a negative effect on the organ).
3. Nephritis (High calcium content leads to the growth of calcifications).
4. Acne (hormonal imbalance).
5. Furunculosis.

With disproportionate consumption of kelp, osteoporosis and iodism are possible.

In addition, the harm of seaweed may depend on the method of preparation. In canned form, kelp retains almost all of its elements that make it useful. However, the preparation uses E220, a preservative that has a negative effect on the kidneys. They are also negatively affected by a large amount of salt, which is necessarily present during preservation.

When consuming pickled kelp, you can forget about losing weight. This is due to the variety of spices used in the product. Marinades are contraindicated for people with high stomach acidity, as they cause flatulence.

And the main harm of sea kale is hidden in the high content of alginates. Brown algae has powerful absorption properties. If kelp was brought from “unclean” areas, then you can expect anything.

Recipes with seaweed

Kelp salad with mayonnaise

This dish is easy to prepare and looks quite decent. Popular not only among ordinary people, but also respected by gourmets. One serving of the product contains about 200 kcal. To prepare 3 servings you need:

• Sea kale – 250 g;
• Chicken egg – 3 pcs;
• Fresh cucumbers – 2 pcs;
• Mayonnaise – 1.5 tbsp. l.

Preparation:

1. The eggs are boiled and cut into cubes.
2. Cucumbers are cut into cubes.
3. Eggs, cucumbers and cabbage are mixed and poured with mayonnaise. Salt is added to taste.

Kelp salad with crab sticks

The salad will appeal to lovers of “spicy” dishes. It will take 15 minutes to prepare four servings. The calorie content of one is about 105 kcal. Ingredients:

• Sea kale – 200 g.
• Crab sticks – 140 g.
• Korean carrots – 150 g.
• Pickled cucumbers – 2 pcs.
• Olive oil – 1 tbsp. l.

Preparation:

1. Crab sticks are cut into strips.
2. Cucumbers are grated.
3. All ingredients are thoroughly mixed and seasoned with olive oil.

About the benefits of seaweed for weight loss in the following video:

Laminaria has a peculiar taste. Thanks to its composition and nutritional properties, a person is able to consume this product exclusively for several days without experiencing any feeling of hunger or harming the body.

With bell pepper

• Time: 5 hours.
• Number of servings: 10 servings.
• Calorie content of the dish: 65 kcal/100 g.
• Purpose: appetizer, salad.
• Cuisine: Korean.
• Difficulty: easy.

This version of the Korean salad is very similar to the previous one, but with some changes. It will also delight the eye with bright colors and the body with beneficial properties, but at the same time additional ingredients are added to its composition for richness. These are garlic, chili, paprika and balsamic vinegar. During periods of viral diseases, this dish will become a real lifesaver. Korean chefs know how to prepare food that is tasty and healthy.

Ingredients:

• cauliflower – 600 g;
• onion – 1 pc.;
• sweet bell pepper - 3 pcs.;
• parsley - a small bunch;
• balsamic vinegar - 1 tbsp. spoon;
• garlic – 3-4 cloves;
• ground chili – 0.5 teaspoon;
• ground black pepper – 0.5 teaspoon;
• ground coriander – 0.5 teaspoon;
• vegetable oil – 1/3 tbsp.;
• salt – 2 tbsp. spoons;
• sugar – 200 g;
• vinegar - 1 tbsp.

1. Divide the head of cabbage into inflorescences and keep in boiling water for two minutes. You can use a colander and steam the vegetable in it for five minutes.
2. Cut the core with seeds from the bell pepper, cut the pulp into oblong pieces.
3. Cut the onion into small cubes.
4. Remove the husk from the garlic and finely chop the clove.
5. Chop the greens.
6. Mix everything together.
7. Cook the marinade. To do this, mix salt, sugar, two types of vinegar, spices and oil in 1 liter of water. Place on the fire, bring to a boil and wait another two minutes.
8. Pour the resulting broth over a mixture of vegetables and herbs.
9. Cool and refrigerate for several hours.

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