I think that many of us often buy pickled cabbage salad in the pickles section on the market. Did you know that cooking it at home is as easy as shelling pears and in a very short time. If you cut all the vegetables, pour marinade over and leave overnight, then in the morning you will have a delicious and healthy do-it-yourself cabbage salad. In addition, it will cost you a mere penny, compared to market prices. Be sure to try.
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Ingredients:
Cabbage - 1 kg
Carrots - 1 pc.
Bulgarian red pepper - 1 pc.
Water - 0.5 l
Vinegar 9% - 6 tablespoons
Sugar - 6 tablespoons
Salt - 1 tablespoon
Sunflower oil - 60 g
Bay leaf - optional
Step by step recipe:
For instant pickled cabbage, prepare the foods listed. Wash the vegetables, dry, peel the carrots.
Chop the cabbage thinly. I like to grate carrots for Korean vegetables. Peel the bell pepper from seeds and stalks, be sure to remove the cotton membranes inside, cut the pulp into thin slices. Place all vegetables in a deep large bowl.
Stir well. It is most convenient to do this with your hands.
Measure out the right amount of water, pour it into a saucepan, bring to a boil. Stir constantly with a spoon to completely dissolve the salt and sugar crystals in it. Pour in vinegar.
Salt I add a tablespoon with a slide, but you can taste the ready-made liquid. Apart from vinegar, you should like sugar and salt, if something is missing, then add a little.
Pour hot marinade into vegetables, stir and leave to cool completely. In this state, let the cabbage stand for several hours at room temperature.
Then move the container to the refrigerator and there it should stand for at least 8 hours, or better leave it for a day.
Drain the salad completely the next day. The easiest way to do this is to discard the pickled cabbage in a colander.
Serve a snack with your loved ones side dishes and meat dishes. Delicious and simple.
Enjoy!
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