Composition / ingredients
Cooking method
1. Chop the white cabbage as thinly as possible so that the pieces are not coarse.
2. Peel the carrots, rinse and grate on a coarse grater.
3. In a wide bowl, mix carrots with cabbage, crush them with your hands so that the cabbage will let the juice.
4. Add the peppercorns and bay leaf, arrange the cabbage in three-liter jars.
5. Boil the water, add salt. When the brine cools down, pour it over the cabbage, cover the jars with lids of smaller diameter, set the oppression. I have these small narrow jars filled with water.
6. After a day, make a couple of punctures with the handle of a wooden spoon or spatula to give out carbon dioxide.
7. After 3 days, drain the brine from the cabbage. Try to squeeze the cabbage as much as possible.
8. Add honey to the squeezed brine, stir and pour it over the cabbage again.
Store cans of cabbage in the cold.
Crunch on health!
Caloric content of the products possible in the composition of the dish
- Carrots - 33 kcal/100g
- Dried carrots - 275 kcal/100g
- Boiled carrots - 25 kcal/100g
- Honey - 400 kcal/100g
- Bay leaf - 313 kcal/100g
- Black pepper peas - 255 kcal/100g
- Salt - 0 kcal/100g
- Water - 0 kcal/100g
- White cabbage - 28 kcal/100g
- Boiled white cabbage - 21 kcal/100g
