Categories
Blanks for the winter
  1. home
  2. ➠
  3. ➠
  4. ➠ Quick salting of cabbage in 2 hours

Quick salting of cabbage in 2 hours

0
882
Kitchen World
Calorie content 118.5 kcal
Portions 3 l.
Cooking time 135 minutes
Proteins * 1.1 gr.
Fats * 0.1 g
Carbohydrates* 28.3 g
* per 100 gr. product
Quick salting of cabbage in 2 hours
Content

Quick salting of cabbage in 2 hours is not much different from pickled cabbage of instant cooking. Pickled cabbage brine is poured hot to speed up the process. Important points of the recipe - cabbage is chopped very thinly and does not fray. Early varieties of this vegetable are not cooked in this way, since the cabbage quickly becomes soft.

Ingredients

Cooking process

step 1 out of 6
First you need to prepare all the ingredients for salting cabbage according to this recipe. Peel and rinse the vegetables. Measure out the indicated amount of salt, sugar and spices.
step 2 out of 6
Chop the cabbage very thinly on a special grater or a food processor, because it does not always work out with your hands. Chop the carrots on a coarse grater, chop the garlic with a knife and chop the pod of hot pepper into powder. Then transfer these ingredients to a glass or enamel bowl for salting.
step 3 out of 6
For the brine, put the required amount of salt, sugar, two laurel leaves in a separate bowl, pour boiling water over them and stir to dissolve the salt and sugar. You can add a little vinegar to the marinade to your liking, but this is not necessary.
step 4 out of 6
Then add vegetable oil and hot brine to the chopped vegetables. Mix vegetables with brine and oil again well. Cover the cabbage with a flat plate and place any load on top.
step 5 out of 6
Leave the cabbage for pickling for 2 hours at home temperature and it is important that it is completely covered with brine.
step 6 out of 6
After this time, the cabbage will be ready, but before serving, it is advisable to cool it by placing it in the refrigerator for 1 hour.
Bon Appetit!

Similar recipes

leave a comment

Name
Email
Text *