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Cabbage marinated in a 3-liter instant jar

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652
Kitchen World
Calorie content 153 kcal
Portions 3 l.
Cooking time 27 h.
Proteins * 1.3 gr.
Fats * 0.1 g
Carbohydrates* 36.7 g
* per 100 gr. product
Cabbage marinated in a 3-liter instant jar
Content

We offer a recipe for cooking cabbage with cold marinade. For a brighter and richer taste, add black pepper and bay leaf to the appetizer. The snack is infused for a day.

Ingredients

Cooking process

step 1 out of 5
We free cabbage from spoiled and sluggish leaves. Next, we cut out the stump with a sharp knife. Cut the whole juicy leaves into slices in the form of thin strips.
step 2 out of 5
We shift the shredded cabbage into a large basin or saucepan. Pour salt into the cabbage and mix it with your hands. We leave the dish for 45 minutes at room temperature.
step 3 out of 5
Pour the purified water into a saucepan and place the container on the stove. Bring the liquid to a boil. Add sugar, pepper, bay leaf and vinegar. Stir and cook the marinade for about three minutes. Turn off the stove and leave the fill to cool down.
step 4 out of 5
The carrots should be stripped of the top layer and then rinsed with water. Cut carrots into strips or grate for Korean carrots. Drain the secreted cabbage juice into the sink, and add the carrots to the cabbage and mix the ingredients.
step 5 out of 5
To store the workpiece, prepare a 3-liter jar: first clean it with baking soda, rinse thoroughly, and then send it for sterilization. Put the cabbage with carrots in a clean jar and fill them with marinade. We cover the container with a nylon lid. We put it in the refrigerator for 24 hours.
Bon Appetit!

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