Sauerkraut is a wonderful autumn dish that will appeal to all family members. Of course, cabbage according to this recipe turns out to be pickled rather than pickled, but only in 3-4 hours.
Pick your recipe
It is necessary:
- Fresh cabbage - about 1 kilogram
- Fresh carrots - one or two pieces
- Garlic - a few cloves
- Table vinegar 9% - 10 tablespoons
- Sunflower oil. - half a glass (about 100 grams)
- One tablespoon of sugar and coarse salt
- Water - about half a liter
Cooking:
1. Small cabbage is cut into strips.
2. Grate the carrots for Korean carrots (can be on the usual large).
3. Chop or chop the garlic.
4. Put the water to warm.
5. When the water boils, sugar, salt, pour oil and vinegar into it, and let it boil a little.
6. In a deep bowl / pan, mix cabbage, carrots and garlic.
7. Pour the boiling cabbage in a bowl.
8. Cover the dishes with cabbage with a plate of a suitable diameter and press down with pressure (a jar of water, for example).
9. Leave the cabbage for at least 3-3.5 hours (but not longer than a day).
10. Ready cabbage must be stored in the refrigerator, but it is better to eat it soon, because it will turn out to be very tasty and crispy.