The cabbage turns out to be crispy, tasty, appetizing - it is 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 chop the 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 do not 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. Close with a nylon lid and put 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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