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Pickled cabbage for the winter


Ingredients for Cooking Pickled Cabbage for the Winter

The main

  1. White cabbage 1 forks
  2. Carrot 1 piece (large)
  3. Garlic 3 cloves
  4. Bay leaf 3 pieces
  5. Black peppercorns 10 pieces

For marinade

  1. Water 1 liter
  2. Sugar 1 tablespoon
  3. Salt 2 tablespoons
  4. Acetic acid 1 teaspoon
  • Main Ingredients: Cabbage, Carrot
  • World Cuisine

Inventory:

Kitchen knife, cutting board, ladle, tablespoon, grater, knife for cleaning vegetables, sterilized jars with lids, a deep plate, a plaid.

Cooking pickled cabbage for the winter:

Step 1: Prepare the cabbage and carrots.


Rinse and peel the carrots. Then pass the vegetable through a medium grater. But if you have a special grater for carrots in Korean, then it is better to use it.
Peel the cabbage by stripping the top, dried leaves from it. Be sure to cut the bitter stump so that it does not spoil the entire jar with the workpiece. Then divide the head of cabbage into quarters and finely chop finely each part.
In a deep plate, mix chopped cabbage and grated carrots.

Step 2: Pickle the cabbage for the winter.


Arrange the prepared, clean, sterilized jars so that you feel comfortable. Then at the bottom of each put peeled garlic cloves, bay leaves and peas of black pepper. And top with cabbage and carrots, squeezing it tightly with your hand. Fill the jars to the top.
Then boil water in a pan, add sugar and salt to it. Reduce the heat so that the water boils, but does not boil, splashing in different directions, and cook the marinade for 10 minutes.
Fill the jars of cabbage with still boiling marinade so that even in the neck there is no free space. Add acetic acid.

Immediately twist the jars with pickled cabbage, wrap them with a blanket and leave them in this form until the workpiece has completely cooled down. And only then you can remove the blanket and remove the cabbage in a place inaccessible to sunlight, where it will wait for the hour when it comes to the table.

Step 3: Serve the pickled cabbage.


Pickled cabbage for the winter is an excellent source of vitamin C, and it is undoubtedly a great appetizer and addition to the side dish, even on the festive table. But how good it is with boiled or baked potatoes, just an overeating!
Enjoy your meal!

Recipe Tips:

- To make pickled cabbage sweeter, add bell pepper to it.

- Some housewives add citric acid instead of acetic acid. This method is more suitable for those who have a fussy family that does not tolerate the vinegar smell.

- The amount of ingredients indicated in the recipe is enough to fill one three-liter jar.