Composition / ingredients
Step-by-step cooking
Step 1:
Step 2:
Step 3:
Step 4:
Step 5:
Information for reflection. To pickle cabbage, you need to choose white cabbage, medium-ripe and late varieties, having a dense head.
Before marinating, do not forget to prepare it. That is, remove the upper leaves and the stalk.
First, of course, you need to prepare the brine - so that it is not hot. Then finely chop the cabbage, and grate the carrots on a fine grater. Pour the brine into sterilized jars and put the cabbage there tightly, which already has carrots, bay leaf and pepper. We'll hold her there for 20-15 minutes. We will then put these cans in a cool place, let it hang there for 2-3 days. As a rule, the brine flows out of the cans. So we will pour it, having prepared it in abundance before that, so that there is enough to top it up.
As soon as the cabbage is ready, in a word, it will turn sour, we will close the jars with nylon lids and put them away, some in the cellar, some in the refrigerator.
Caloric content of the products possible in the composition of the dish
- Green cabbage - 46 kcal/100g
- Fresh frozen green cabbage in a package - 45 kcal/100g
- Carrots - 33 kcal/100g
- Dried carrots - 275 kcal/100g
- Boiled carrots - 25 kcal/100g
- Carnation - 323 kcal/100g
- Bay leaf - 313 kcal/100g
- Black pepper peas - 255 kcal/100g
- Salt - 0 kcal/100g
- Water - 0 kcal/100g
