Instant pickled cabbage - 10 delicious recipes for crispy and juicy cabbage

Instant pickled cabbage with vinegar

Cabbage marinated according to this recipe has an unobtrusive, fresh and pleasant taste. And the most important thing is that you can enjoy this cabbage after just a few hours.

Cooking time: 7 hours.

Cooking time: 20 min.

Servings – 3.

Ingredients:

White cabbage – 500 gr.
Carrots – 1 pc.
Vinegar 9% – 100 ml.
Vegetable oil – 100 ml.
Salt – 1 tbsp.
Sugar – 70 gr.
Water – 500 ml.

Cooking process:

1. For the marinade, combine warm water with sugar, salt and vegetable oil. Mix well.

2. Bring the marinade to a boil under the lid and remove it from the heat. Let the marinade cool until warm.

3. Finely chop the cabbage and place it in a basin or large bowl.

4. Wash the jars of soda, pour boiling water over them and dry.

5. Grate the peeled carrots on a coarse grater and mix with cabbage. Place vegetables in jars.

6. Pour vinegar into the marinade and stir. Then pour the marinade over the cabbage.

7. Close the jars tightly and leave in the refrigerator for at least 6 hours. Bon appetit!

Report a bug

Marinate the cabbage in record time in a large saucepan with hot brine

Ingredients:

cabbage - 3 kg;
carrots, onions - 1 kg each;
sweet pepper (optional) - 0.5 kg;
sunflower oil - 400 g;
vinegar 9% - 0.75 cup;
sugar - 0.75 cups;
salt - 1 tbsp. l.

How we will cook:

First you need to chop all the vegetables. The cabbage must be chopped not very finely so that it does not boil over, but remains crunchy. Grate the carrots or chop them into strips using a vegetable cutter. Cut the onion and pepper into half rings.
In one large saucepan or basin, mix oil, vinegar, salt and sugar. Place the marinade over low heat and bring to a boil, stirring the mixture frequently.
Read also: Planting tomatoes with seeds in open ground or a greenhouse: when, how, pros and cons
Then immerse the vegetables in the boiling liquid, laying them out in layers. First, lay out a third of the cabbage, carrots, onions, and peppers. Then repeat the layers until the free space in the pelvis runs out. As the vegetables shrink, add the remainder.
Mix the vegetables with the marinade and leave on the fire for 10 minutes, periodically lifting them from the bottom with a large spoon and turning them over. During this time, the vegetable mass should be completely saturated with liquid ingredients. Thanks to constant heating, it will marinate in a matter of minutes, but will not cook.
Transfer the salad to a three-liter wide-mouth jar, tamping it down with a potato masher. The entire contents of the pelvis must fit.

Juicy cabbage is ready to eat immediately after cooling. It is stored for 1 week at low temperature (in the main chamber of the refrigerator) without losing its qualities.

A simple recipe for quick-cooking pickled cabbage with butter

A very simple recipe for such a healthy dish as pickled cabbage. It only takes an hour or two to marinate such cabbage, and the cabbage itself turns out very tender, moderately sweet and moderately sour.

Cooking time: 2 hours.

Cooking time: 30 min.

Servings – 5.

Ingredients:

White cabbage – 2 kg.
Garlic – 1 head.
Carrots – 2 pcs.
Granulated sugar – 1 tbsp.
Vinegar 9% – 1 tbsp.
Vegetable oil – 1 tbsp.
Bay leaf – 4 pcs.
Salt – 2 tbsp.
Water – 1.5 l.

Cooking process:

1. Peel the garlic and chop it finely.

2. Shred the cabbage into thin strips.

3. Place the cabbage in a container in which we will marinate it.

4. Wash the carrots, peel them and grate them on a coarse grater.

5. Add carrots to cabbage, mix everything and compact. Add bay leaves on top.

6. For the marinade, combine water with salt and sugar.

7. When the salt and sugar dissolve, pour vegetable oil into the mixture and bring it to a boil.

8. Remove the marinade from the heat and add vinegar to it. Pour marinade over cabbage.

9. Cover the cabbage with a lid and leave to marinate at room temperature.

10. In about an hour, the pickled cabbage will be ready. Bon appetit!

Report a bug

Quickly salted cabbage - step-by-step recipe for pickling with carrots and beets

A good and at the same time simple recipe for preparing very tasty crispy cabbage for quick eating. Georgian housewives especially like it, so they use it often here and know it in every home.

What you will need:

1 kg of white cabbage.
One beet is medium.
One big carrot.
4 cloves of garlic.
To taste – ground red pepper.
100 ml vegetable oil.
100 ml table vinegar 9%.
100 g sugar.
100 g salt.

How to cook

Cut the cabbage into cubes with a side of approximately 3 by 3 cm.

Peel the beets and carrots, rinse and grate. Combine prepared vegetables in a large saucepan.

Add vegetable oil, hot red pepper, garlic, which must be peeled and crushed with a press. Mix everything.

Now we will make the marinade. To do this, pour water into a saucepan, dissolve salt and sugar in it, put it on the stove, boil for 5 minutes. add vinegar and stir. Let it boil again.

Pour the resulting marinade into the vegetables and cover with a lid. Leave it on the kitchen counter until it cools completely, and then put it in the refrigerator to marinate. After 8 - 12 hours, the cabbage will be completely ready.

How to quickly cook pickled cabbage with beets?

Pickled cabbage with beets is a wonderful bright appetizer, as well as a wonderful ingredient for salads or burgers. The sweet beets perfectly complement the sour cabbage and the result is a great crispy dish.

Cooking time: 1 day.

Cooking time: 15 min.

Servings – 4.

Ingredients:

White cabbage – 2 kg.
Beets – 1 pc.
Granulated sugar – 3 tbsp.
Garlic – ½ head.
Vinegar – ½ tbsp.
Bay leaf – 1 pc.
Black peppercorns – 10 pcs.
Salt – 3 tbsp.
Water – 1 l.

Cooking process:

1. Remove the stalk and top leaves from the cabbage.

2. Cut the leaves into large pieces.

3. Wash the beets, peel them and grate them on a coarse grater. Cut the garlic into thin slices.

4. Mix cabbage with beets and garlic and transfer to a jar.

5. Let's start the marinade. Add sugar, salt, pepper and bay leaf to the water and boil for about 10 minutes. Take out the pepper and bay leaf, add vinegar.

6. Pour the marinade over the cabbage, wait for it to cool, and leave it in the refrigerator for a day. Bon appetit!

Report a bug

How to properly marinate cabbage with hot peppers

The taste of pickled cabbage is influenced not only by how well the recipe is chosen, but also by the quality of additional ingredients , and even the dishes in which the appetizer is prepared. Let's look at all the intricacies of preparing spicy cabbage salad using a classic recipe.

About additional ingredients

The choice of additional ingredients plays an important role in the process of preparing for pickling cabbage. After all, they affect the taste and shelf life of the snack.

Salt is an ingredient without which it is impossible to make cabbage salad. Ordinary rock salt is suitable for preservation and long-term storage. The iodized analogue will cause the leaves to soften.

Finely ground salt makes it easy to over-salt a dish. You need less of it than is usually indicated in recipes.

If you plan to eat the salad over several days, iodized salt will also work. During this time, she will not have time to spoil the dish.

The spiciness of pepper depends on its variety . Typically, the smaller the fruit, the spicier it is. The second factor influencing the severity is the presence of seeds. If you peel the fruit before using it, its taste will be milder.

In most recipes, regular table vinegar 9% is added to vegetables . It is inexpensive, accessible, gives the dish a pleasant sour taste and serves as an excellent preservative. However, it reduces the usefulness of the dish.

Housewives who adhere to proper nutrition replace table vinegar with apple or wine vinegar. They are not harmful, but their price is higher.

Most recipes include spices . Various peppers, mustard and coriander seeds, anise, garlic, cloves, bay leaves, and leaves of berry trees are combined with cabbage.

Another common ingredient in pickled cabbage recipes is carrots . The sweeter and juicier it is, the tastier the salad will be.

Attention! In any recipe, you can add additional spices to your taste, change the amount of sugar, salt and type of vinegar.

Selection of containers

Enameled and glass containers are suitable for preparing pickled vegetables . They do not change the taste of products and do not emit harmful substances.

The oldest method is pickling vegetables in wooden barrels and buckets. Wood gives the dish a special aroma. The walls of such a container also absorb food odors.

You cannot pickle cabbage in plastic or non-enamelled metal containers . When contacting the marinade, such material enters into chemical reactions, during which harmful compounds are released and the taste changes.

Step-by-step instructions for the classic method

The classic recipe for pickling cabbage with pepper is a win-win option. All spicy lovers like it.

Ingredients:

white cabbage – 5 kg;
carrots – 600 g;
garlic – 10 cloves;
hot pepper – 4 pcs.;
water – 2 l;
salt – 3 tbsp. l.;
sugar – 6 tbsp. l.;
vinegar - 1 glass;
odorless sunflower oil – 0.4 l.

The amount of sugar, pepper and garlic is increased or decreased to taste. In this version, the salad turns out to be sweetish.

How to properly marinate cabbage with hot peppers:

The top leaves of the cabbage are removed. The heads of cabbage are cut into 4 parts and the stalks are removed. The leaves are cut into strips 0.5 cm thick.
Carrots are peeled and washed. Then grate using a coarse grater or Korean vegetable grater.
The garlic is peeled and finely chopped with a knife.
The pepper is washed and cut into small cubes. Leaving the seeds will make the dish more spicy.
In a separate deep container, mix the vegetables and mash them so that the flavors blend.
The vegetables are transferred to a container where they will be marinated, compacted thoroughly.
The water is brought to a boil, sugar and salt are poured into it. When the ingredients are dissolved, add vinegar and vegetable oil to the mixture. The mixture is boiled for 1 minute, then cooled to room temperature and poured into vegetables. It is important that the marinade completely covers the vegetable mixture.
Cover the top of the salad with a lid and set pressure. Salting continues at room temperature for 2 days.

The finished salad is placed in jars and covered with nylon lids . Store it in the refrigerator.

Advice. To make the preparation more beautiful, vegetables are placed in layers immediately in a jar, alternating carrots and cabbage. In this case, the garlic and pepper are divided in advance into 2 parts, one of which is mixed with carrots, and the other with cabbage.

Step-by-step recipe for making pickled cabbage with carrots

According to this recipe, you will only need a day to prepare pickled cabbage, and the pickling process is simple and straightforward. This cabbage will be a wonderful appetizer for lunch, dinner or alcohol.

Cooking time: 1 day.

Cooking time: 15 min.

Servings – 4.

Ingredients:

White cabbage – 1 kg.
Carrots – 2 pcs.
Black peppercorns – 5 pcs.
Allspice peas – 5 pcs.
Bay leaf – 2 pcs.
Garlic – 4 cloves.
Granulated sugar – 100 gr.
Vinegar 9% – 100 ml.
Salt – 2 tbsp.
Water – 1 l.

Cooking process:

1. Prepare cabbage and carrots. We wash them and dry them.

2. Place bay leaves, pepper and chopped garlic on the bottom of a sterilized jar.

3. Cut the cabbage into large pieces. Cut the carrots into thin rings.

4. Place a thin layer of carrots in the jar.

5. Place cabbage on the carrots, then carrots again, and so on.

6. Thus, we fill the entire jar.

7. For the marinade, add sugar and salt to the water and bring to a boil. Pour vinegar into the marinade boiling for a minute and turn off the heat.

8. Let the marinade cool and pour it over the cabbage.

9. A liter of water should be enough for 2 liter or 1 two-liter jars.

10. Close the jar with a lid and leave at room temperature for about a day.

11. Place the finished cabbage in the refrigerator. Bon appetit!

Report a bug

Crispy cabbage pieces, quickly marinated - daily

Despite the fact that there are quite a lot of ingredients in this recipe, they are all available and almost always available in the kitchen of any housewife. And tasty and crispy cabbage is obtained literally within a day after the start of marinating.

What you will need:

A head of white cabbage – one and a half kilograms.
2 carrots.
Head of garlic.
100 ml vegetable oil.
Cumin - to taste and desire.
Allspice peas – 4 pieces.
2 bay leaves.
100 g sugar.
One clove.
700 ml water.
One and a half tablespoons of salt.
9% table vinegar – 100 ml.

How to cook

Cut the cabbage into large squares. In this recipe we don’t have to chop it too finely.

Peel the carrots, wash them, cut them into slices. There is no need to grate anything.

Peel the garlic, rinse, cut into thin slices.

Mix all the prepared vegetables in a large saucepan with a lid.

Now we prepare the marinade - filling. To do this, pour water into another pan, add all the seasonings, salt, sugar, and mix. Place on the stove and let it boil. Cook for 5 minutes. pour in the vinegar, let it boil again, remove from the stove.

Fill the vegetables with vegetable oil and then with hot brine. Cover with a lid and leave for a day or two in the refrigerator after cooling. The sample can be taken literally the next day.

Quick pickled cabbage with garlic

Crispy, moderately spicy cabbage, which can be made quickly and without much effort. This dish will serve as an excellent appetizer or as an ingredient for a salad.

Cooking time: 3 hours.

Cooking time: 15 min.

Servings – 6.

Ingredients:

White cabbage – 3 kg.
Vinegar 9% – 200 ml.
Garlic – 4 cloves.
Carrots – 3 pcs.
Vegetable oil – 200 ml.
Granulated sugar – 200 gr.
Salt – 3 tbsp.
Water – 1.5 l.

Cooking process:

1. Finely chop the cabbage, grate the carrots on a coarse grater and chop the garlic. Mix.

2. Prepare everything necessary for the marinade.

3. Add salt, sugar and butter to the water, bring the mixture to a boil. Add vinegar and remove marinade from heat.

4. Pour the still hot marinade over the vegetables and leave to cool.

5. Place the finished cabbage in the refrigerator. Bon appetit!

Report a bug

Why is vinegar used for preservation?

When preparing cabbage according to the classic recipe, only salt is used. Over the course of several days, lactic acid is formed during the fermentation of the sugars that make up the vegetable. Salt promotes lactic acid fermentation.

The cooking time for salted cabbage can be reduced by using brine with vinegar. In this case, acetic acid helps accelerate the fermentation process and is an additional preservative.

The combined action of two reliable preservatives ensures the safety of the product until the next harvest.

Note! Preparing cabbage with vinegar brine is precisely pickling, not pickling. Because this involves preparing a saline solution with a small amount of vinegar.

Along with 9% table vinegar, you can use other types of vinegar. Natural wine or apple cider vinegar works best. In addition to vinegar, their composition includes a number of useful organic and amino acids, vitamins, macro and microelements. This certainly increases the nutritional value and improves the taste of the snack.

Important! Often recipes contain 70% vinegar essence. It can be added to the brine without dilution. In other cases, concentrated acetic acid is pre-mixed with water and only then combined with other ingredients.

Pickled cabbage in large pieces

What could be better than juicy, crispy and incredibly tasty pickled cabbage? With this recipe, you can cook such cabbage almost every day, because it takes very little time to prepare.

Cooking time: 12 hours.

Cooking time: 15 min.

Servings – 3.

Ingredients:

White cabbage – 1 kg.
Vinegar 9% – 70 ml.
Garlic – 2 cloves.
Carrots – 1 pc.
Cloves – 3 pcs.
Paprika – 1 tsp.
Bay leaf – 3 pcs.
Allspice peas – 5 pcs.
Vegetable oil – 2 tbsp.
Salt – 1 tbsp.
Granulated sugar – 70 gr.
Water – 0.5 l.

Cooking process:

1. Cut the cabbage into fairly large pieces.

2. Cut the carrots into slices and add them to the cabbage along with the spices.

3. Add sugar and salt to the water and bring the mixture to a boil.

4. Add vinegar to the slightly cooled marinade and pour it over the cabbage. We also add vegetable oil.

5. Cover the cabbage with a lid and place it in a cool place for about 12 hours. Bon appetit!

Report a bug

Selection and preparation of ingredients

Winter is the best time to open a jar of pickled cabbage and enjoy it. This dish adds variety to the winter diet, which is deprived of many substances necessary for a healthy metabolism. In addition to improving immunity, the product is especially appreciated by lovers of meat products. The crispy texture with a rich and slightly sour flavor complements these dishes best. It is not difficult to prepare this winter product, but for many housewives the process is not completed successfully.

Important! If caterpillars or insect larvae are found between the cabbage leaves, the heads of cabbage should be soaked in lightly salted water (0.5 tsp/l). This technique will help eliminate pests from vegetables.

The reason for this is improper preparation of the heads of cabbage, so pickling the vegetable should be approached with the utmost care. First of all, you should choose high-quality forks that are suitable for marinating. To do this, you must know the variety of the vegetable. Marinating involves exposing the vegetable tissue to a fairly aggressive brine, which imparts the necessary taste to the vegetable.

Therefore, strong heads of cabbage with dense leaves are suitable for processing - only such cabbage will crisp up after processing. All kinds of late hybrids of white cabbage are best suited for this. When choosing a vegetable, you should pay attention to the condition of the leaves. Fruits affected by rot and traces of pest activity should be discarded. The head of cabbage itself should be dense, weighty, and its separation should be difficult.

Find out how pickled cabbage affects human health.

Preparing fruits before pickling is quite simple. First, they should be washed thoroughly under running cold water and then dried. If the outer leaves are limp or have any damage, they are cut off and removed. After this, the heads of cabbage must be thoroughly chopped. They are cut into strips, small strips, squares, or any shape.

Instant pickled cabbage with bell pepper

In this recipe, we suggest you prepare pickled cabbage with the addition of bell pepper for a more interesting taste. And adding a small amount of chili pepper will add spice and heat to the dish.

Cooking time: 1 day.

Cooking time: 20 min.

Servings – 3.

Ingredients:

White cabbage – 500 gr.
Carrots – 100 gr.
Bell pepper – 100 gr.
Garlic – 10 gr.
Chili pepper – 1 pc.
Vinegar 9% – 3 tbsp.
Vegetable oil – 2 tbsp.
Salt – 1 tsp.
Granulated sugar – 1 tbsp.
Bay leaf – 1 pc.
Ground black pepper - to taste.
Parsley - to taste.

Cooking process:

1. Finely chop the cabbage.

2. Add thinly sliced chili pepper and bell pepper to the cabbage.

3. Grate the carrots on a coarse grater, cut the garlic into large pieces and also add to the cabbage.

4. Sprinkle the cabbage with finely chopped herbs, sugar, salt and spices. Fill with vegetable oil and vinegar. We crush the cabbage with our hands so that it releases the juice, transfer it to a jar and leave to marinate for a day.

5. Store the finished pickled cabbage in a cool place. Bon appetit!

Report a bug

Our recipe

3 hours

Cut the cabbage into small, even shavings and place in a wide, convenient container.

Add grated carrots and cumin.

Mix everything well, but do it carefully. There is no need to mash the vegetables so that they remain crispy in the end.

Prepare the marinade. Dissolve salt and sugar in hot water. Add vegetable oil. Bring to a boil, turn off the heat and pour in table vinegar.

Place everything in a convenient container for preparation.

Pour in the prepared hot marinade.

Cover the pan with a shallow plate and set pressure. It doesn’t have to be very heavy, you just need to ensure that the cabbage is covered in brine. We leave it in this form for a day at room temperature, then transfer it to jars for storage.

Our food is ready! You can serve it to the table and put it in three-liter jars for storage.

We will store the blanks in jars under nylon lids in a cool place. If this is not possible, then it is better to roll up the jars with tin lids.

A simple and tasty recipe for pickled cabbage with hot brine

Appetizing instant cabbage that will delight you at the table in just a few hours. It’s easy to prepare, so even a novice cook can handle this dish.

Cooking time: 8 hours.

Cooking time: 20 min.

Servings – 3.

Ingredients:

White cabbage – 300 gr.
Vinegar 9% – 1 tbsp.
Vegetable oil – 2 tbsp.
Carrots – 1 pc.
Granulated sugar – 1.5 tsp.
Salt – 1 tsp.
Water – 0.5 l.
Bay leaf – 1 pc.
Ground black pepper - to taste.

Cooking process:

1. Remove the top leaves of the cabbage and cut it into thin strips.

2. Wash the carrots, peel them and grate them on a coarse grater.

3. Add carrots to cabbage and mix.

4. Transfer the vegetables to a clean jar.

5. Pour sugar, salt, pepper, vegetable oil and bay leaf into boiling water. Boil the marinade for a couple of minutes. Finally add vinegar. Remove from heat.

6. Pour hot brine into the jar of cabbage and leave it to cool. When the cabbage has cooled, put it in the refrigerator and take a sample after 6 hours. Bon appetit!

Report a bug

Daily cabbage in Korean. Instant Korean cabbage - the most delicious recipes

Good day everyone!

There have been so many dishes made from everyone’s favorite cabbage this year; we stewed it for dinner, fermented it, and even pickled it. In general, we made a bunch of the most delicious preparations for the winter. But they forgot about one more culinary recipe and didn’t try it. Because we prepared all other vegetables, such as cucumbers, tomatoes, zucchini and even eggplants using this technology. It turned out, mmm... very tasty! Can you guess what I mean? If not, then I’ll tell you a secret: today we’ll cook Korean cabbage.

Let's make it moderately spicy, and the main thing is that it won't take much time. All recipes will be quick, so I recommend choosing any option from this article and making your beloved family happy today.

Don’t doubt it, it will turn out beautiful, bright, and most importantly, tasty. After all, all vegetables will be served fresh, and a special marinade will only enhance the aroma of spices and give an unforgettable taste. You can easily present this salad with any side dish or meat or fish dish.

In addition, you will receive a lot of vitamins and other benefits. So, don’t get lost and go to the kitchen. And don’t forget to share this find with your friends. I wish you all good luck, then write your reviews and wishes at the bottom of the note.

Korean cabbage - the most delicious instant recipe in 2 hours

There are quite a lot of options, you probably know about it yourself. But, nevertheless, most Koreans add soy sauce to cabbage, it is this that gives the desired shade of taste, and you don’t need to use salt.

In addition to all this, this dish also uses ginger and cloves, and garlic adds a piquant taste and some sharpness.

We will need:

Stages:

1. Take white cabbage and grate it on a Korean carrot grater, and then chop the carrots in this way.

2. Peel the garlic and cut it either into cubes or into round slices.

3. Add garlic to the rest of the ingredients.

4. Chili peppers should not be chopped very finely, but not too coarsely. Remove the seeds from inside the fruit.

Now the most interesting part remains, take a good deep frying pan and heat vegetable oil in it. Which is pre-mixed with soy sauce, finely grated ginger and chopped cloves. Add salt and granulated sugar, pour in water and mix everything, and only after that, send this mixture to the frying pan to heat up.

5. While the marinade is heating up, use your hands to thoroughly stir the cabbage and vegetables in a deep bowl. And as soon as the filling starts to boil, pour apple cider vinegar into it and immediately turn it off, wow, the mass will hiss. Immediately pour it over the prepared salad.

Then cool the snack to room temperature and you can, in principle, consume it. Or put it in the refrigerator for 1-2 hours, and then eat. Bon appetit!

Korean-style cauliflower: fast and tasty. The real recipe

And now I offer another bomb for those who absolutely do not want to eat vinegar. Use lemon juice instead. And as you might have noticed from the name, it is not white cabbage that is taken here, but cauliflower. If desired, you can take any other variety.

The appetizer is moderately salty and spicy, although you can adjust all this yourself. Experiment and always taste it, because we are all different, some people like to add more hot pepper, while others, on the contrary, put it to a minimum.

In addition to all this, in this version, cilantro with dill and coriander is used for an estrogant note.

We will need:

Carrots - 2 pcs.
Vegetable oil - 4 tbsp
Cauliflower - 0.4 kg
Water - 4 tbsp
Hot pepper - 1 pc.
Cilantro and dill - bunch
Green onions - 1 feather
Garlic - 2 cloves
Coriander - 1 tsp
Salt - 2 tsp
Sugar - 1.5 tbsp

Stages:

1. First of all, take care of the cabbage, wash it and carefully, slowly, separate it into inflorescences.

2. Also rinse the greens and finely chop them with a kitchen knife, then chop the hot red chili into small cubes. Chop the carrots on a special grater. At this stage, peel the garlic for now.

3. Boil the colored buns in salted water; after boiling, it should cook for 4 minutes, no longer (if the inflorescences are small), otherwise you will overcook them.

And if the inflorescences are large, then simmer for no more than 10 minutes.

Then drain the water; it will be much easier to do this if you take a colander and strain all the liquid through it. Just don’t pour all the broth down the sink, take 4 tablespoons and place them in a saucepan.

Marinated crispy cabbage in 12 hours

Very tasty pickled crispy cabbage. I make this cabbage very often, because as a snack it’s just a great option! I like that the cabbage is cut into large pieces, cooks quickly and is crunchy. Oh, would you know how juicy and crispy it turns out! Be sure to try it, you won’t regret it.

Recipe No. 8 Sauerkraut with celery, sweet pepper and parsley

This cabbage is fermented in a jar. It’s not worth storing it for a long time, and it won’t work. This delicious dish is eaten very quickly.

To prepare you will need:

2 kg of late varieties of cabbage;
600 g carrots;
400 g bell pepper;
1 medium sized celery root;
100 g salt;
a large bunch of parsley;
bay leaf and peppercorns to taste.

We clean the heads of cabbage from the top leaves, wash and chop. Wash all the other vegetables, peel them, wash them again and cut them into thin strips, finely chop the parsley. Place all the vegetables in a bowl, add salt and mix well.

After the juice has been released, transfer them to a jar, compacting them thoroughly. Spread the spices on top and cover with a cabbage leaf. Close the lid and install the weight. After the fermentation process is completed, and this will be in about 5 days, we transfer the jar to the cold, where we store it. Before using the fermentation, the top layer with spices must be removed.

There is more than one recipe for sauerkraut with added sugar. It speeds up the fermentation process and gives the product a pleasant sweetish taste. Along with carrots and sweet peppers, onions are added to the cabbage.