Peerless cabbage with carrots and garlic

Cabbage should be elastic, not sluggish, without black veins. If necessary, remove the upper leaves.

Grind the cabbage, while the shape and degree of grinding depends on your preference, you can chop it or chop it into small pieces.

Wash carrots, peel and grate. The best option here is a grater for Korean carrots, but if you don’t have one, you can rub on a regular coarse grater or just chop finely.

Grind the cloves of garlic with a garlic or grater. Again, you can just chop it with a knife.

Add the garlic to the carrots and mix lightly.

Getting to the cabbage tab. Lay the vegetables in layers, alternating cabbage and carrots with garlic to the top of our container, slightly tighten.

Now you need to cook the marinade.

Add salt, sugar to the water and bring to a boil, then pour vinegar and sunflower oil, wait until it boils.

Pour prepared cabbage with hot brine and put oppression.

If you cook in cans, you can use a dense bag of salt as oppression (be sure to check for holes) or a half-liter plastic bottle of water.

After a day, cabbage can be served to the table.

If you cooked it in a saucepan or other container, for convenience you can put it in jars and store in the refrigerator under nylon covers.

You can add your favorite spices to the marinade, for example, 3-5 cloves, bay leaves, allspice, peas, this will give the dish more flavor and piquancy.

The amount of table vinegar can be reduced or increased to one glass.

Chopped garlic, you can not mix with carrots, but add to the marinade during its preparation.

You can also give the cabbage a delicate pink color by adding a little thinly chopped beetroot or beetroot juice.