Kuban salad with cabbage and bell peppers for the winter
0
2399
Kitchen
Eastern European
Calorie content
103.6 kcal
Portions
3 l.
Cooking time
3 days
Proteins *
1.3 gr.
Fats *
5.1 gr.
Carbohydrates*
25.5 g
A crispy fresh salad of cabbage, carrots, bell peppers and onions is a great idea for preserving vegetables for the winter. Vegetables are marinated in their own juice for a couple of days with the addition of salt, vegetable oil and vinegar, then we put them in jars, twist and store them. The only condition is that the salad must be kept in the refrigerator or cellar.
Ingredients
Cooking process
For salad making, it is best to choose late crispy cabbage, since young cabbage does not undergo long-term storage and is softer in consistency. We wash the cabbage well under running water and finely chop it with a special knife. Put the cabbage in a deep bowl, add a tablespoon of salt and mix the cabbage well, crushing it with your hands to make the juice stand out.
Then we lay out the salad in the jars, without stacking it tightly, put the jars in the container, in case vegetable juice leaks and cover the jars with a saucer. We leave the salad for 2 days at room temperature, so that the leavening process takes place, and the vegetables are well marinated. After a while, we close the jars of salad with lids and put them in the refrigerator or basement for storage.