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Pickled cabbage with carrots and instant vinegar

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668
Kitchen World
Calorie content 153 kcal
Portions 3 l.
Cooking time 10 h.
Proteins * 1.3 gr.
Fats * 0.1 g
Carbohydrates* 36.7 g
* per 100 gr. product
Pickled cabbage with carrots and instant vinegar
Content

Quick-cooked pickled cabbage is a good alternative to sauerkraut. There are a lot of pickling recipes and you can choose to your liking. In this recipe, you are encouraged to marinate it with only carrots and vinegar. The ingredients and preparation are simple and always delicious. For crispy cabbage, use only late varieties, although you can pickle any.

Ingredients

Cooking process

step 1 out of 6
The first step is to prepare all the ingredients for pickling cabbage in the amount specified in the recipe. Peel and wash the carrots. Remove the outer leaves from the cabbage head and rinse it with cold water as well.
step 2 out of 6
Then you need to cook the cabbage marinade. In a separate saucepan, boil clean water, dissolve the required amount of sugar and salt in it, put peppercorns and laurel leaves. Last of all, pour vinegar into the marinade and turn off the heat. Cool the marinade to normal room temperature.
step 3 out of 6
Chop the cabbage with a sharp knife or using a food processor in thin strips. Grate the carrots on a coarse grater, you can use a Korean one.
step 4 out of 6
Transfer the chopped vegetables to a separate bowl and mix well by hand. Then put them tightly in a glass jar. Pour the cooled marinade over the cabbage in a jar, filling it to the very top.
step 5 out of 6
Then close the jar with a plastic lid and leave for 8 hours to marinate at room temperature.
step 6 out of 6
After this time, pickled cabbage with carrots and vinegar will be ready. It can be served at the table. This cabbage can be stored well for several days in the refrigerator.
Bon Appetit!

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