We love all with you in winter cabbage. And so that it is delicious, you need to choose the method of workpiece. We already did it with you. But today you want to pay attention to marinency. How does this method differ from the rest? Just here we will use vinegar.
Usually, this way of cabbage is sweet. Although the vegetable contains sugar enough, but we will still add a purchased bulk product. Therefore, the result will be incredibly tasty!
I am sure that every hostess, which has long been engaged in the workpieces, has long chosen some recipe. She applies it from year to year. And right! After all, there is nothing better than a proven recipe. And we are like that. But what to do novice culinary? After all, they are still new things in this case.
That's why I share with you my favorite options. They do all my close: sister, mom, wife. And you can use such yummy at least in salads or as a filling in pies. Either just like a snack on the festive table. Well, enough to chat, it's time to work for business!
This method allows us to prepare white-born for the winter very quickly. It can already eat the next day. Therefore, this is a great opportunity to make a delicious salad for any reason. At least for a holiday or for lunch. Such yummy flies in an instant.
Ingredients:
- Carrots - 1 pc.;
- Water - 1.5 l.;
- Sugar - 4 tbsp. l.;
- Salt - 3 tbsp. l.;
- Vinegar 70% - 1 tbsp. l.;
- Black peas pepper - 5 pcs.;
- Bay leaf - 1 pc.
Cooking:
1. I will turn first cabbage. With it it is necessary to remove the upper 2 - 3 sheets. We do not need them, because anyway dirty, tightened. Kochan shining fine straws with a special batch or can be used in a conventional knife. Only first cut it into 2 - 4 parts for convenience. We put immediately into a larger container.
2. Moom carrot and clean. Now we need to lose it on a large grater or for Korean carrots. We put immediately there.
Carrots do not add a lot, since because of its large quantity, the entire billet can be worn.
3. Now we do marinade. Water pour into a saucepan and add salt, sugar, pepper black peas and bay leaf. Boil and turn off. Now we pour vinegar.
4. Pour these hot brine cutting vegetables and mix well. Leave on the table to cool down.
5. During this time, we prepare banks. They need to be washed with soda or detergent and dry. To do this, turn the neck down and put on the towel. Water strokes and packaging will be dry. We also do with conventional drop-end lids.
6. Put in the packaging our workpiece along with the marinade and close the lids.
Laying cabbage by banks, it's not a tramber strongly.
We remove for storage at any comfortable and cool place: cellar or basement. It will stand until the summer.
How to marine cauliflower for winter in banks to be crisp?
Usually we always harvest only the white-baked, but do not even remember about the color. But it can also be prepared very tasty not only for dinner, but on snowy and cold time. After all, it is always nice to get such a jar from the cellar, to open and remember the summer.
Ingredients:
- Cauliflower - 3 kg.;
- Carrots - 3 pcs.;
- Garlic - 3 heads;
- Gorky pepper - 3 pcs.;
- Parsley - 2 beam;
- Sugar - 1 cup;
- Salt - 3 tbsp. l.;
- Vegetable oil - 1 cup;
- Vinegar 9% - 1 cup;
- Water - 1.5 liters.
Cooking:
1. Prepare a large and deep container in which we will melt our products. And the first thing I wash parsley. It must be finely chop. We put in our bowl with a smooth layer.
Parsley is better to take crispy. It is stronger and means it will not be deckless from boiling water.
2. Garlic clean and every teeth cut into arbitrary plastics. We sprinkle the second layer.
3. Along with the closure and clean the carrots. Grinding it with circles. Send there.
4. Bitter pepper take it at will. Also, you can get rid of seeds from your taste. Cut with straw. We fold to the rest of the vegetables.
5. Now it has come the turn of our main product. My cabbage and deal with inflorescences. It is better that they are not very large. So more will be in banks. I do not throw off the knurling, as well as grind and fold the last layer.
6. Pour water into the pan and add salt, sugar, butter. Boil and turn the vinegar before turning off.
7. Fill the contents of the container with marinade. Top put the cargo and leave one day on the table. The next day, mix and decompose on banks together with brine, cover with lids. We put them in a saucepan, at the bottom of which a cloth is settled, and fill the water on the flasks. Turn on the fire. From the moment of boiling, we are following 20 minutes.
8. After time, we twist the lids and remove the container under the fur coat until a complete cooling.
Marinated cabbage in brine:
I suggest decorate your blanks of a beautiful cabbage. It is preparing very quickly, but is not stored for a long time. And all by what it is eaten very quickly. Such a yummy can be treated with friends, guests and just their relatives. They will like it unconditionally.
Ingredients:
- Cabbage white - 2.5 kg;
- Beets - 1 pc.;
- Salt - 1/2 cup;
- Sugar - 1.5 glasses;
- Vinegar 70% - 1.5 tbsp. l.;
- Water - 2.5 liters.
Cooking:
1. Cooking brine. In the pan pour water and put on fire. Suck salt and sugar. Boil and add vinegar. Turn off and cool to room temperature.
2. Prepare banks. They must be frozen and sterilized.
3. Cabbage is cut into 4 parts, and then each tires of thin straw with a knife or a special shredding. Beetroot three on a large grater.
4. In the jar lay the vegetables with layers: cabbage, beet. So alternate until the top.
5. Pour everything with a cooled brine. Tar is closed by kapron covers and remove to store in the refrigerator.
Simple recipe for pickled cabbage with oil:
By this method, we will harvest the white-baked pieces. It turns out very tasty. But the most important thing is that such a crispy always. After all, sometimes you want to hurt something. Such cabbage is an excellent snack. And be sure that you will eat even carrots!
Ingredients on the 3-liter jar:
- White cabbage - 1 Kochan;
- Carrots - 2 pcs.;
- Parsley - 1 beam;
- Garlic - 8 tooth.;
- Water - 1.5 l.;
- Vinegar 9% - 250 ml;
- Vegetable oil - 100 ml;
- Salt - 2 tbsp. l.;
- Sugar - 3 tbsp. l.;
- A mixture of peppers - 1 tsp;
- Bay leaf - 4 pcs.
Cooking:
1. First, we need to cook marinade. To do this, pour water into the pan and put on fire. We add salt, sugar, butter, a mixture of peppers, bay leaf. When it boils, we pour vinegar and turn off. Let him cool to room temperature.
2. Carrot clean and cut with circles with a thickness of about 5 mm. Petrushka divide into small twigs. Cabbage must be cut into 4 parts and remove the nickerel. Then every part divide for another two. Garlic purify from husks and cut every teeth in half.
3. In the clean and dry jar begin to lay vegetables. First, the layer of white. It is necessary to separate each sheet from the other. So it will be much more. Following the part of carrots, garlic and parsley. So repeat to the neck.
4. Pour marinade to the top and close the caproic lid. The remaining brine does not pour, but leave. The next day, you need to open the bank and see how much liquid in it. If the upper leaves are dry, then add the remaining marinade.
You can store such cabbage in the cellar or any convenient but cool place.
How to marine cabbage for winter under the iron covers:
In this recipe, we will be in addition to the cabbage only garlic and bitter pepper. Although, if you do not like a sharp, then it is not necessary to add it. But the result is quite unusual and interesting. And it will be a wonderful snack!
Ingredients:
- White cabbage - 1 forks;
- Garlic - 1 head;
- Gorky pepper - 1 pc.;
- Bay sheet - 2 pcs.;
- Pepper black peas - 1 pinch;
- Water - 1.5 l.;
- Salt - 2 tbsp. l.;
- Sugar - 4 tbsp. l.;
- Vegetable oil - 100 ml;
- Vinegar 9% - 200 ml.
Cooking:
1. Garlic clean from husk. Each teeth cut into thin plates. Bitter pepper must be chopped by ringlets. Cabbage is cut on half, and then cut into large pieces.
2. In the pure bank, pour pepper peas and bay leaf. Then lay cabbage. Between the layers, add garlic and pepper with rings. Thus, fill the whole flask.
3. Pour the contents with boiling water and cover the metal cover. We leave for 10 minutes. Then we pour this water.
4. Pour water into the pan and add salt, sugar, butter. I bring to a boil and pour vinegar. Boiling water pour into the jar to the top and rush the cover. We remove under the blanket until a complete cooling.
Is it possible to marine early cabbage for the winter?
Many ask this question. After all, there are many cabbage, and eat all unreal. Therefore, I want to keep it during the cold season. And suddenly the early one cannot marry and leave in this way for a long time.
I will say right away that you can. The thing is that such cochanists are not so dense. And it has more gentle leaves, and therefore juits in it also much more. But here vitamins and minerals in it as much as in winter varieties. Therefore, its utility is no less.
Since this variety is declined specifically so that cabbage ripen is much faster, respectively, it has time to gain enough sugar. Why is it needed? It is clear that for fermentation. Therefore, this can not only marine, but also saline, as well as chant.
Now you know that the early sorts of cabbage can also be harvested for the winter period. That's just she will be the same crispy precisely because of its tenderness. But do not worry! Just the banks with such yummy eat first, and then proceed to the rest. And in order not to confuse, tap marks.
I hope you liked not only our recipes, but also some tips. I will be glad if you use them and maybe they will become your favorite. Share with friends and loved ones. And we have everything today, to new meetings!
Cabbage - useful, traditionally Russian vegetable, without which it is impossible to imagine a family table at any time of the year. And how to do without borscht, cabbage saltwood, especially when the season of vegetables ended? Here and comes to revenue our art of the workpieces of the future. Any cabbage: white, blocked, color, collar is subject to long-term preservation. Billets for winter from cabbage is tasty and useful! What is only worth the queen of winter tables - sauerkraut, rich in vitamin C. But should not be limited to the workpiece for the winter only quashed or pickled white cabbage. Extremely interesting and tasty, for example, cauliflower for the winter marinated in banks.
Each experienced economy knows a lot of tasty cabbage recipes for the winter. These are various cabbage salads for the winter, Salonka from cabbage for the winter. After all, the task of the hostess is not easy to preserve all the benefits of the autumn harvest for the winter, and even significantly facilitate the cooking process in the cold season. Tasty cabbage for the winter is always ready to help. Cabbage salads make with the addition of various vegetables. Great cucumbers with cabbage for winter, carrots and cabbage for winter, cabbage with cucumbers and tomatoes for the winter, etc. Salad of cucumbers and cabbage for the winter - generally classic winter dinners. With proper processing, such salads can be stored for a long time without losing taste. Do not refuse such pleasure, make cabbage billets. Moreover, there is a choice: you can make a cabbage for the winter in banks, you can go to the marinion of cabbage for the winter, you can pick it up, saline, linked in salads, etc.
In general, as soon as they do not prepare cabbage for the winter, the recipes of this dish are divert. All of them are worthy of your attention, but you should look at the photos of cabbage for the winter. Recipes with photos of such a winter treat will help choose the option you need.
We think, we raised the actual topic - the billet of cabbage for the winter, recipes and tips from experienced cooks - at your service:
Later cabbage more valuable for blanks, it contains more sugar;
Mature kochan cabbage close-up, strong. Its leaves are bright and shiny, without visible cracks and spots;
Kochementa with all methods of processing and bumps should be thrown away, because It is in it all the negative accumulates;
Marine cabbage should be based on apple, wine vinegar or citric acid. Our grandmothers used aspirin, try and you;
Use aluminum dishes for pickling cabbage, take a glass, enameled or wooden container;
Remember that when adding beets or bell peppers to salads, your dish will be sweet;
An open can with a salad must be used quickly, because A few days later it will be tasteless;
If a pickled cappist is a little fried, it will become an excellent filling for pies, dumplings, etc.
Best selection! Salads are eaten in winter with a bang! A real wand-cutting on our table - cabbage salads made for the winter in banks. It is very convenient to store them just in the apartment, always at hand there is a jar of delicious and useful addition to dinner or dinner.
Cabbage salads for the winter
We are at home we make salads from white and red cabbage, from broccoli and color, from Peking and Kohlrabi. In general, those who grow in my garden, and there are quite a few of them, and then on our table, from jars.
Cabbage salad for winter "Autumn"
Ingredients:
- Cabbage Belococcal (Better than the grade of glory) 5 kg.
- Carrot 1 kg.
- Onions on 1 kg.
- Pepper Bulgarian red 1 kg.
- Sugar 350 gr.
- Salt 4 Art. Spoons with horseback.
- Vinegar 9% 0.5 liters.
- Sunflower oil 0.5 liters.
Cooking:
Cabbage, onions, pepper cut, rubbing carrots. All mix carefully, not to mive !!! Add sugar, salt, vinegar and sunflower oil to mix. Earth to banks, feeding cam. Three days, close the lids and remove into the refrigerator. Long stored and taste does not lose.
Cabbage salad
Ingredients:
- 1 kg of cucumbers
- 2.5 kg of tomato
- 1, 5 kg of pepper
- 1 kg of carrots
- 2 kg cabbage
- 1 kg of Luca
- 4 tbsp. l. Sololi.
- 5 tbsp. l. vinegar
- 1 bunch of parsley
- 700 gr of vegetable oil
- 1 cup of sugar
Cooking:
Clear carrots and grate. Cucumbers wash and cut. I crushed everything in the combine. Cabbage to chop. Onions cut into thin half rings, I also crushed it on the combine. Bulgarian pepper purify and cut straw. Tomatoes cut thin half rings. We cut a small parsley. All the vegetables are mixed in a big bowl. We are preparing marinade, mix the oil, sugar, salt, vinegar and pour them with vegetables. Once again, I mix well. Salad to put into banks and put sterilize, 1l cans - 30 minutes, 0.5 lbanka - 15 minutes. Roll and turn, put vegetable salad under the blanket. From this number of products there are 7 liter cans.
Cabbage rapid
Ingredients:
- 2 kg of white cabbage,
- 1 Fresh cucumber,
- 2 medium carrots,
- 1 Bulgarian pepper.
Cooking:
Machine cabbage, rub the carrots on a large grater, finely cut the cucumber and Bulgarian pepper, all mix well, put it tightly in the 3-liter jar and pour boiling marinade.
Marine for cabbage:
- 1 liter of water,
- 1 tbsp. Salt spoon with a flood,
- 3 tbsp. spoons with a slide of sugar,
- 1 tbsp. Spoon 70% vinegar.
1 liter marinade is enough for 3-liter cans with cabbage. When feeding the table to fill the cabbage with vegetable oil and cut the fresh onion. Store pickled cabbage in the refrigerator. Do not cook much, you can always cook a fresh batch. They were buried and cooked again.
Guri's cabbage
Ingredients:
- kochan white cabbage,
- beet,
- garlic,
- bitter pepper pod,
- black peas pepper,
- salt,
- cool boiling water
Cooking:
Cut the kochan cabbage with chunks along with the nice, the beets are cut by circles, clean garlic, cut the bitter peppercules.
In a deep pan we are layers: slices of cabbage, then beet mugs, then slice of garlic, and pieces of mountains. pepper, chor pepper. Peas, and so put the layer behind the layer to keep the pan to the edge where we all lay out remained still free space up of about 5 cm.
Boiling water in another saucepan and put salt into it, the brine should turn out to be slightly stralee than you prefer to salt the broth of the first dishes.
Fill with hot brine laid layers of vegetables, put the bottom of the plates in the form of a turning plate and close the lid. After 4-5 days, the cabbage is ready.
Brine from under her is similar to beet kvass and it is also very good. Useful for the gastrointestinal tract. Try to cook, enjoy your appetite!
Eggplant slices with cabbage for winter
Ingredients:
- eggplants - 1 kg;
- cabbage Fresh - 1 kg;
- carrot - 300 g;
- garlic - 10 teeth;
- pepper sharp - to taste;
- black peas pepper - 10 pcs.;
- salt - 1.5 tbsp. l.;
- vinegar 9% - 0.5 glasses (or to taste).
- Salt and vinegar finally can be adjusted to their taste.
Cooking:
First you need to prepare eggplants. To do this, cut off the tails, put eggplants in a saucepan with boiling water and cook after boiling 5-7 minutes, no more so that the eggplants do not digest. At the top you can cover with a plate so that the eggplants do not flood and completely copied the same. When eggplants are boosted They are in a bowl and cool. The eggplant is cooled, fresh cabbage is finely chopped and folded into a large bowl. Motherbby rub on a coarse grater and add to the cabbage. Prepare acute peppers and garlic.
A sharp pepper chopped finely, and to skip garlic through the garlic catcake. Garlic and sharp pepper add to cabbage with carrots. Also add pepper peas. Mix everything thoroughly. Also add pepper peas and mix everything. Sightseed eggplants cut into cubes about 2 cm. Sliced \u200b\u200beggplants add to a bowl to other vegetables, add salt and vinegar. To stir thoroughly. It is finally adjusted to your taste content of salt and vinegar. Transfer eggplants with cabbage to banks, remove into a cool place for storage. Banks can be closed with polyethylene or screw lids. And the sample can be removed in a week.
Hello everyone!
Today we will talk about a popular snack to a festive and dining table. This is pickled cabbage. Just the other day we. Now take time to marinas. Immediately clarify that there are a lot of similar recipes for cooking. And disassemble everything, we will simply do not physically. But do not be upset, especially for you gathered the most wonderful selection of various ways. Everything is pretty simple and assured you are available even for novice hosts.
The most important plus such a workpiece is that it can be eating almost immediately after cooking. In addition, we can roll it in banks for the winter and even freeze. Such a kushan is the tallery snack in any family.
Casuals for the preparation of this wonderful dish We will use the most recently. It is desirable those that are about to go from the garden. They mainly use those forks that scored power, they are dense and tight. By the time of year, of course, more favorable to choose the autumn.
For marinization, they use the red, Brussels and Beijing cabbage. We will stop their gaze on the white-born. It is one of the most popular species, and it is possible to find it on any garden plot.
Very tasty marinated cabbage for the winter
On the agenda we have a classic recipe with minimal time spending. We will prepare with you tasty and crispy cappist. Preparing such a dish over the week. And storage is subject to spring. Therefore, inhibit the necessary ingredients and for business ...
We will need:
- cabbage - 4-5 kg.
- carrot - 4-5 pcs. (medium size)
Marinade on 1 liter of water:
- salt - 1 st.
- sugar sand - 1 tablespoon
Cooking:
1. The first thing will make the preparation of marinade. Boil we will be with a margin. Therefore, we take a plunder plump, we pour 3 liters of raw water into it. After falling asleep the rate of bulk products. The layout indicated on 1 liter of water, it means each of the ingredients multiply by three. I fall asleep 3 spoons of salt, and as much sugar sand.
We bring water to a boil, we continue to boil until the salt and sugar dissolve.
2. Carrots we clean from the skin, rinse under flowing water. Then we rub on the grater for Korean carrots. You can use the combine or in all cut a vegetable manually. It all depends on your preferences.
3. Cabbage cleaned from the upper leaves. If necessary, cut off the places. We rinse and similar to carrots cut thin straw.
Cutting should be as thinner as possible. If you get on the eyes of coarse fibers, I advise you to remove them aside and not use in the preparation of the workpiece.
4. Cabbage fall asleep into pre-washed banks. I usually do not sterilize them, I simply wash with the addition of soda and hiding boiling water. After sure to cool it. And only then lay all the ingredients.
See, put a small amount of cabbage, and thoroughly tamped. Following the carrot, we do similarly with it. So we can accommodate vegetables much more.
5. In filled to the very edges, jars fuel prepared marinade. Not until the highest, and not reaching the edge of 5-7 cm. Because during the cabbage exposure will begin to allocate its juice. And your marinade is poured through the top.
Ready brine Before filling vegetables, it is necessary to cool well. And then start the matter.
Cover the cans with covers and leave to excerpt for one week. I advise under banks with cabbage to put a tray or deep plates. In order, in the case of the marinade leakage, force majeure did not occur.
Store such a salad preferably in a cool place. It can be a cellar, a balcony or refrigerator.
Cabbage Marinated fast preparation for the 3-liter bank
This recipe differs from the previous version of what it is preparing pretty quickly. Literally a day and as a result you will get a crispy cappist. The layout on the marinade will be calculated on the 3-liter bank. Therefore, if you prepare large parties, increase the rate to the required number of times.
We will need:
- cabbage - 2 Kochan on the 3-liter jar
- carrot - 4-5 pcs.
- garlic - 3 teeth
Marinade on 1 liter of water:
- sugar sand - 1 cup
- salt - 2 tablespoons
- acetic Essence 70% - 1 tbsp
Cooking:
1. Cabbage shredding shallow straw. You can use a special knife for cutting vegetables.
2. Carrot we rub on a large grater or skip through a combine with the desired nozzle. It is advisable to use the one that cuts the carrots to a thin but long straw.
We connect two types of cutting vegetables cabbage and carrots. I prevent slightly overgrow it with each other.
3. Banks sterilize over the ferry. I usually do it on the spout of the kettle. I bring him to a boil, then I put it on a jar on the spout, and the fire slowly slow down to medium or minimum. In this state, the glass container is sterilized at least 10 minutes.
In it we fall asleep the required number of black pepper peas. If you are not a fan of pepper in the cabbage, then you can fold it into a small piece of gauze and firmly tie into the knot. In order for the peas to be more pronounced taste, knock on it with something heavy, for example, kitchen hammer.
We lay this batch to the bottom of the banks. Here we put the cloves of purified garlic.
Sweet pepper can be used as a supplement. Now you will see how much the taste of pickled cabbage will change. That is why I propose one of the cans to prepare with Bulgarian pepper.
Follow the cabbage mixed with carrots, small portions. Periodically tamping everything among themselves. But it is not necessary to apply all its strength, you need to make a slightly.
4. Now we will make the preparation of marinade. In the pan pour the water rate. And we fall asleep the required amount of salt and sugar. We bring the whole brine to a boil, we continue to cook it for another 5-7 minutes. Then remove from the fire and add acetic essence.
Finished marinade flood vegetable contents in banks. Close the usual caproic lid, we leave at room temperature until the complete cooling. Cabbage needs to withstand a day, and after this time you can try, what happened to you.
If you want to extend the shelf life of marinated cabbage. That is the best option to roll it with iron covers, and leave in a cool dark place.
Marinate cabbage with beet
To prepare a pickled cabbage with beets can any beginner hostess. The main task to comply with all the recommendations and you will definitely work out.
When adding this red vegetable in the marinade, the cabbage acquires a gentle pink color. An indifferent from that dish is extremely difficult. Therefore, I propose to pamper your family such a fragrant snack.
We will need:
- cabbage - 2.5-3 kg.
- carrot - 2 pcs. (medium)
- beets - 2 pcs.
- garlic - 5-6 teeth
- bay leaf - 3-4 pcs.
- dill seeds - 1 tbsp
- khrena root - 4-5 cm.
- acetic Essence - 1 h. Support (on the 3rd Lithuanian Bank)
For fill with 1.5 liters of water:
- salt - 70 grams
- sugar sand - 70 gr.
Cooking:
1. Clean the beets and carrots from the skin. Cut into small lobes or circles. It is advised to start your cutting process with carrots.
At the bottom, we first fall asleep cut carrots with one layer. Behind put the beets with slices.
Moment with sterilization cans I miss. I think that everyone understood, it is quite important stage and should not be neglected.
Cleaning garlic cloves are cut along and add to the jar to the rest of vegetables. Here we fall asleep the seeds of dill (cumin) and washed leaflets of the laurel sheet.
2. Go to Cabbage Linking. We cut the kochan into two equal parts. Then we cut on the slices, on average 6-7 width. Cm. In principle, you can do at your discretion here. You can also cut the forks to 4 parts at all, and gently put in banks.
We put a white vegetable on banks. And a little tamper, slightly pressed from above.
3. Cooking the marinade. In one and a half liters of boiling water, Salt and sugar sugar. We continue to boil to their complete dissolution.
As soon as Marinade came to readiness. We pour into banks with rammed vegetables, acetic essence. After you pour ready-made marinade without letting it cool. Spilled jars ride sterilized covers.
I turn over the whole blank upside down. Cover a warm blanket. We leave on the smooth surface to complete cooling. After you can pull into the cellar, or leave home in the storeroom.
The best recipe for crisp cabbage pieces in Korean
Cooking such an original snack will be remembered for a long time. A simple recipe, and the taste is dislike. Korean cabbage can be served on a festive table. So to pamper a birthplace presenting it to hot boiled potatoes.
With storage here a little more complicated. Since the workpiece prepared for such a recipe should be stored in a refrigeration chamber. Therefore, before you proceed to cooking, make sure that you can follow all storage conditions.
We will need:
- cabbage - 1 Kochan
- carrot - 1 pc. (big)
- vegetable oil - 60-70 gr.
- vinegar 9% - 2 tbsp
- salt - 1 tsp.
- sugar sand - 2 ppm
- coriander, red pepper, cumin - to taste
- fascinated peas pepper - 4-5 pcs.
- garlic - 3-4 teeth
Cooking:
1. The peeled and treated cabbage coach is cut by pieces, in the form of small quadraticles. Already in the cutting vegetable add the sugar and salt the specified on the recipe.
Now our task is to brand cabbage so that juice begins to get out of it. It is necessary to mive as stronger as possible. It is better to ask for help from some of the men.
2. Cleaned carrot cut or rub on the grater for Korean straw. As a result, we must get a thin straw.
Here on the shallow grater we rub the cleaned cloves of garlic.
3. Now our task is to make some kind of fill or marinade. To do this, we take vegetable oil, pour it into the pan and warm up to the boiling point. It should be slightly started to smoke. Here, as soon as you reach this moment, a frying pan remove from the fire. All spicy ingredients are suited: coriander, red pepper, cumin, pepper fragrant. Let me draw marinad for 3-5 minutes. Then we pour it to the cut carrot, add cabbage here.
We add the required amount of vinegar, mix all the weight.
Now we fold the whole resulting salad into a deep bowl. Cover the lid and put under the oppression, for one night.
In the morning, a ready salad can be decomposed on banks. If you are using non-sterilized banks, then keep in mind that the storage period is reduced to two weeks. In this case, you can close the salad with a regular kapron lid and keep it in the refrigerator.
Cabbage prepared on this recipe is quite spicy and very tasty. And the most important thing is pretty easy. Therefore, do not skimp on time, take new recipes for a note and proceed to business.
Video on how to cook pickled cabbage with the addition of vinegar
And finally, I suggest you to see one wonderful video. The author offers to prepare a pickled cabbage to us with the addition of vegetables such as sweet pepper and carrots. And for the snack for pickled, as soon as possible, we will add vinegar.
We will need:
- cabbage - 1 kg.
- carrot - 1 pc.
- pepper Sweet Red - 1 pc.
- water - 500 ml
- vinegar (table 9%) - 6 tbsp. l.
- sugar - 7 tbsp. l.
- salt - 1 tbsp. l.
- sunflower oil - 80 ml.
Personally, I will add that for the preparation of such marinades, it is preferable to use apple vinegar. He will give your vegetables more delicate taste.
Our note came to an end. And in conclusion, I would like to wish you more imagination. After all, on the idea of \u200b\u200bpickled cabbage is a dish that can be prepared from any products. Naturally, the main ingredient will be the cabbage itself, but if you add sharp or sweet pepper. And put a little garlic and do not use vinegar. Just play tastes. It can be any seasoning beloved by you. But at the same time, I ask you not to overdo it and still listen to recommendations.
Until new meetings Dear readers!