Not each hostess will be able from the first attempt to make sauerkraut. However, if you after all want to make juicy cabbage snack, you can try to make pickled cabbage. The way of its preparation is quite simple, and the result can be tried in several days.
It is required to you
- 3 kilograms of a white cabbage;
- 1 head of garlic;
- 4 beets of the average size;
- 5 liters of water;
- 1 glass of sugar;
- 3 tablespoons of salt;
- 1 glass of vinegar;
- bay leaf;
- black pepper peas.
Instruction
1. Prepare vegetables: remove the topmost damaged leaves from a head of cabbage, rinse it, cut and remove cabbage stump. Wash beet, clean from a skin and slice thin wide. Clean garlic. Cut large garlic gloves in half.
2. Lay vegetables in ware where they will be pickled. For this purpose cut cabbage on large pieces of such size that they could creep in a neck of a 3-liter glass jar. Put pieces of cabbage in bank, shifting them segments of garlic and slices of beet. Bank it has to be filled to top.
3. Prepare marinade. For this purpose bring to the boil one and a half liters of water. Without removing water from fire, pour salt and sugar, stir. Pour out a glass of vinegar in marinade, throw several laurel leaflets and peas of a black pepper. Bring marinade to the boil and remove from fire.
4. Fill in cabbage with a warm marinade, leaky cover with a cover and leave at the room temperature for two days. Leave the marinade remains which didn't enter in bank in a pan, they still will be useful to you.
5. When bank with marinade cools down, open a cover and press cabbage to a bottom banks a fork or a spoon to squeeze out the remained vials of air. During several next few hours the marinade level in bank will go down. When it happens, pour out the marinade remains in bank.
6. In two-three days, pickled cabbage will be ready-to-serve. It is good as independent snack and as a garnish for the baked pork or cutlets. It is necessary to store pickled cabbage in the fridge.