The cabbage turns out to be crispy, tasty, appetizing - it's impossible to tear yourself away, as a snack it flies away just for one or two. I cook such cabbage in small portions. As soon as we eat the can, I do more. I highly recommend the recipe, you won't regret it!
Preparation:
I usually take two small heads of cabbage weighing 2.5-3 kg. Finely shred cabbage and put it in a large saucepan or basin, so that it is convenient to mix later.
I add one or two sweet peppers, chopped into strips to the cabbage. I put two medium carrots. I also cut carrots into strips, or just grate them for Korean salads.
Then add one head of garlic (finely chop the cloves with a knife or pass through a press) and the secret ingredient that makes the cabbage incredibly tasty is grated horseradish. You will need 1 glass. If this is a lot for you, then add less.
Now add 2 tablespoons of salt, 4-5 tablespoons of sugar, 10 peppercorns, 1-2 bay leaves. Pour 100 ml of vinegar 9% and mix everything well.
An important point: you don't need to grind the cabbage, squeeze it with your hands, otherwise it will not be so crispy and tasty. Just mix thoroughly and that's it.
Then we take a three-liter clean dry jar and shift the cabbage, tamping it down a little. Pour the marinade remaining in the pan to the cabbage. We close the nylon lid and put it in the refrigerator.
In a day, the delicious crispy cabbage "Skorospelka" is ready. Bon appetit, friends!
Read also: Ukrainian style zucchini with garlic for the winter. I roll up 30 cans every year
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