Many housewives are now in a hurry to ferment cabbage while the season is in full swing. The author of the blog “In Valentine’s Garden” (12+) on the Zen platform (12+) shared an excellent and unusual recipe that was recommended to her by her neighbor Nina Filippovna, an expert in homemade preparations and pickles.
Ingredients:
- Winter cabbage – 500–600 grams
- Sweet bell pepper – 1 piece
- Carrots – 1 small
- Onion – 1 small head
For the marinade:
- Water – 500 ml
- Sugar – 2 spoons
- Salt – 1 spoon
- Vinegar 9% – 60 ml
- Vegetable oil – 60 ml
- Bay leaf – 1–2 pieces
- Allspice peas – 2-3 pieces
What to do:
Chop the cabbage not too thin so that it remains crisp during storage. Cut the pepper into strips up to 2 centimeters wide. Cut the onion into half rings or halves of half rings. Grate the carrots on a coarse grater. Mix all vegetables in a large bowl.
Boil water in a saucepan, add salt, sugar, bay leaf and peppercorns. Let boil for 2 minutes. Pour in the vinegar and oil, bring to a boil again and remove from heat.
Pour the hot, but not boiling, marinade over the vegetables, cover with a plate and leave for 3-8 hours in a cool place to infuse and cool.
Place the cabbage in sterilized jars and press down so that the marinade completely covers the vegetables. Cover with plastic or nylon lids.
This cabbage retains its taste and crunchiness perfectly for up to two months in the refrigerator, and will last even longer in a cold cellar. But just eat this “delicacy” you will definitely sooner.
