Pickled cabbage is a dish that is obtained through the fermentation process of cabbage. This type of cabbage is used all over the world. At the same time, it is considered a national dish both in the CIS countries and in Asia. For example, sauerkraut of certain varieties is popular in Korea and Japan.
Such cabbage is prepared in different ways. There are chopped pickled cabbage, shredded, whole and chopped in large pieces. For
the first time to cook pickled cabbage began the Chinese in the III century BC.
Now
there are
many recipes for pickling, we will tell about one of the most optimal.
Ingredients for pickled cabbage:
- cabbage – 2 kg;
- carrots – 130 g;
- sweet pepper – 70 g;
- water – 1 liter;
- peppercorns;
- bay leaf;
- sugar – 165 g;
- vinegar 9% – 135 g;
- salt – 2 tbsp.
Preparation of pickled cabbage:
Prepare the marinade – pour water into a saucepan, lay out the oregano pepper and black pepper peas, bay leaves to taste.
Pour into the water sugar and salt, cook until boiling
. After boiling the marinade cook for 10 minutes. At this time, finely chop white cabbage, get rid of the upper leaves and pith
. Rub on a coarse grater pe
eled
carrots
.
Remove the insides of sweet peppers and cut into small bars.
Mix cabbage, peppers and carrots in a large saucepan
.
Pour in the marinade vinegar, add the liquid to the pot with cabbage.
Stir the cabbage into the marinade and leave to cool.
While the cabbage is cooling, it should be stirred a couple more times.
After it has cooled
,
put the cabbage in the fridge for 12 hours
.
In the morning you can try a simple tasty pickled cabbage.
