If sauerkraut is already tired, try this recipe! The simplest recipe for pickled cabbage. Cabbage turns crispy and very tasty! Ready after 36 hours.
Ingredients I pointed out at the end of the recipe.
Cabbage cut into slices, carrots - slices, beets - cubes and garlic - small cubes.
One head of cabbage, I usually placed in the 2 half-liter jars. On the bottom of the banks stack several slices of carrot, beet and cabbage slices 1-2. Thereafter - 2 bay leaves, about 3 garlic cloves (diced), 5 g of coriander peas (always rolling in "approximately") and 5 g of black peppercorns.
On top again, carrots, beets and cabbage. Stack, if possible, is very tight.
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Now I prepare water. In a boiling water, adding salt, sugar and vinegar. Mixed well and begin to fill cans with cabbage ready.
The covering cap is not tight (can cover half) and so leave on the table for 36 hours. It is better to put the banks on a plate, as juice can begin to flow.
After 36 hours, cabbage is ready. You can store in the fridge, covered for 1-2 months, but I have the sprouts longer than not delayed by 3 days)
I advise you to also watch a quick video of my cooking this cabbage.
Ingredients:
• Cabbage - 1.5 kg
• Carrots - 1 pc.
• Garlic - 6 cloves
• Beetroot - 1 piece.
• pepper Coriander - 10g
• pepper - 10 g
• Bay leaf ~ 4 pcs.
• Water - 1L
• Vinegar - 125 ml
• Sugar - 1.5 tbsp
• salt - 3 tablespoons