Pickled cabbage is not only delicious, but also rich in vitamins and nutrients, a dish that has become an integral part of many cuisines around the world. While retaining the crunchy texture and bright flavor of fresh vegetables, pickled cabbage is especially nutritious, thanks to the fermentation process that makes it a real boon for lovers of healthy eating. The
ancient tradition of canning vegetables has a long history, and pickling cabbage is one of the oldest forms of winter cooking. This method allows you to preserve cabbage even in conditions of a shortage of fresh products in the cold season.
Let’s tell you how to quickly make pickled cabbage
Ingredients:
- Cabbage – 2 kg;
- Carrots – 450 g;
- Garlic – 3 cloves.
Ingredients for the marinade:
- Water – 500 ml;
- Vinegar 9% – 150 ml;
- Vegetable oil – 150 ml;
- Sugar – 100 g;
- Salt – 2 tbsp;
- Black pepper – 10 peas.
Preparation of pickled cabbage:
Finely chink cabbage, grate carrots on a fine grater and mix the components. Be sure to take into account that the cabbage does not need to crumple
. Cut thin plates of garlic cloves. Lay out tightly cabbage and carrots in a large saucepan. It is desirable to take a container of 6 liters
. Put on top of the cabbage slices of garlic. In a saucepan pour water, vinegar, vegetable oil, sugar, salt and black pepper, bring to a boil. Pour
the resulting marinade cabbage, cover it tightly with a plate and put a weight. Store the cabbage in this way for 24 hours.
Then you can transfer the cabbage into jars and store in the refrigerator. You get a quick pickled cabbage.
