Very fragrant, white, sweet and crispy! Recommend!
Ingredients:
white cabbage (1-2 kg)
1 large carrot
1 hot pepper
1 liter of water
1 cup of sugar
2 tbsp. l. salt with a small slice
1/3 cup 9% vinegar
How to cook:
1. Peel the cabbage from the upper leaves and be sure to cut into large squares so that "columns" of dense rows of cabbage leaves are obtained. Therefore, choose winter cabbage over young ones.
2. Wash and peel the carrots, then grate them on a coarse grater. Better, of course, that for carrots in Korean.
3. Cut hot pepper in half. If you like it more sharply, then the seeds can be left.
4. In a clean, sterilized jar, lay the cabbage columns in layers, sprinkling it with carrots and do not forget about the pepper in the middle of the jar.
An important point! We don't compact cabbage in this method at all! It should be "loose".
5. Prepare the brine: boil water with sugar and salt, remove from heat and cool. Pour vinegar and lukewarm brine into a jar of cabbage. One liter is enough for a 3-liter can.
6. Cover the jar with a plastic lid and refrigerate for three days. You can cover it with a plate or tighten the neck with cling film.
Done!
Enjoy your meal!
Good luck to you!
You may like and find it useful:
Old ways of pickling cabbage with additives: with cranberries, apples, honey and rye bread
Sour cabbage correctly: not obvious secrets and nuances for a crispy and white snack
Pickled cabbage for the winter in Petrovsky style: crispy and aromatic
Cabbage for the winter in pieces in jars under an iron lid - a real queen of autumn
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