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Pickled red cabbage

Cooking recipes / Preparation recipes / Fermentation

7 days (your 1 hour 30 min)
7 days yours 1 hour 30 min

When these beautiful heads of dark purple appear in vegetable stores and on the market, many ask: "What to do with them? . " Well, for example, here's what. . . )

Red cabbage - 3 medium heads, Salt - 1-2 tbsp. spoons, Ground red pepper - 0.5 tsp, Ground black pepper - 0.5 tsp, Garlic - 3-4 heads, *, For marinade:, Boiled water (chilled) - 1.5 l, Vinegar 6% - 0.5 l, Sugar - 2-3 tbsp. spoons, Cloves - 3 pcs.

How to prepare pickled red cabbage: Cabbage heads are freed from upper leaves and stingrays. The upper leaves removed from the head are washed well - then the bottom of the cans is covered with them.

Cabbage is chopped with thin narrow strips.

Chopped cabbage is placed in a basin, salted (the amount of salt can be adjusted to your liking).

The cabbage is gently ground with salt. Add ground black pepper and enough hot red pepper (can be reduced to taste). Mix well.

Garlic cloves are peeled.

Each clove is cut in half and added to cabbage, mixed.

To prepare the marinade, boiled water of room temperature, 6% vinegar and sugar are mixed, cloves are added.

The cans wash well, the bottom is lined with whole cabbage leaves.

Cabbage mixed with garlic is put in prepared jars (or in one large jar).

Cabbage is poured with marinade in a jar.

Jar is covered with gauze folded in several layers and cabbage is kept in marinade for 3-4 days at room temperature.

Then close with a polyethylene lid and place in a cold place. Pickled red cabbage is stored in the refrigerator perfectly until spring. And the sample can be removed in a week. Enjoy your meal!