Peerless cabbage recipe in a jar - in just a day
Today we will cook just peerless cabbage in a jar in just a day. The result will pleasantly surprise you and make your menu more diverse. This is an analogue of sauerkraut, but you will not wait for fermentation, and in a day you will have your favorite dish on the table. A simple recipe, available ingredients, a minimum of effort and a wonderful snack will be fully prepared.
You can sprinkle cabbage with any spices, but according to tradition, black peppercorns and bay leaves are added to it. If you like caraway seeds, coriander or dill seeds, then use them to give the appetizer a special flavor.
Ingredients:
- white cabbage - 500-600 g;
- carrot - 1 pc.;
- salt - 1 tables. l .;
- granulated sugar - 0.5 tables. l;
- vinegar 9% - 4 tables. l;
- peppercorns - 3 pcs.;
- bay leaf - 1-2 pcs.;
- water - 500 g.
How to cook a daily cabbage in a jar
Shred cabbage: take a sharp knife or grater. There is a special shredder for cabbage, which makes thin shavings out of the head. What you have, use it.
Also, grate the carrots and add it to the cabbage. We also put spices for vegetables: a bay leaf and a couple of black pepper peas - they will give the cabbage a pleasant aroma. The seasoning time depends on how much you like spicy cabbage. If you like moderately spicy pickled cabbage, then put the spices directly to the vegetables. And for lovers of more aromatic snacks, we recommend putting the spices in a brine.
We push cabbage into cans, for convenience you can take a mortar and squeeze vegetables more tightly.
Boil the brine: boil the water, add salt, sugar and, if desired, spices. Boil the brine for 5 minutes, pour the vinegar and remove from heat. Let it cool completely.
Ready cold brine, pour the cabbage so that the liquid completely covers the vegetables.
We close the jars with lids and set to marinate for a day in the refrigerator. In a dark, cool place, the cabbage will remain crispy, but still have time to salt. Vinegar in the marinade will speed up this process.
Squeeze out the prepared daily cabbage or put it on a sieve so that the brine stack. We serve an incomparable appetizer to the table, which will delight all lovers of pickled vegetables.
Bon Appetite!
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Vladimir
I like to try cabbage.
This is not pickled cabbage, but pickled.
Tamara
And then store in brine or drain. Do not eat all at once
this cabbage turns out like a salad than wait a day make a salad and eat and stored in brine in the refrigerator but there is a quick need
Boris
And to hell with this recipe, so many million times copied by "culinary experts", so much water? To then drain it into the sewer?
For half a kilogram only salt and vinegar in half. Water is not needed at all.
Pablo
A great way. I did a three-liter, really less water. Friends came - they drank 2 liters, they ate reluctantly another snack. Thanks to the author. To critics, no matter.
Gulchira
in the refrigerator since March, such cabbage stood-relatives came and ate the whole
Sergey
the amount of water is not indicated under the standard ingredients, how much?