Composition / ingredients
Step-by-step cooking
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Cabbage is disassembled into inflorescences and washed.
Beets, carrots, bell peppers are cleaned and grated (I'm on Korean)
Garlic is cleaned , washed and cut arbitrarily
We lower the cabbage inflorescences for 5 minutes in cold, salty water
Then boil it for 10 minutes in salted water
Prepare the brine: add 100g of salt, 100g of sugar to 1.5 liters of boiled water and boil our vegetables in it for 2 minutes (carrots, beets and pepper)
Before the end of cooking, add 100g of vinegar to the brine 9prots.
Prepare the jars (sterilize) and put in them 4 pieces of peppers, a small chili pepper.
Then cabbage, and layers of vegetables and pour marinade.
We put the jars to sterilize for 15-20 minutes, depending on the size of the jar (as you usually do)
We take out the jars at the end of the process and roll up the lids
We leave them to cool down overnight, wrapping them with insulation
That's it, we put it in a cold place for storage.
Caloric content of the products possible in the composition of the dish
- Beetroot - 40 kcal/100g
- Dried beetroot - 278 kcal/100g
- Boiled beets - 49 kcal/100g
- Sweet pepper - 27 kcal/100g
- Carrots - 33 kcal/100g
- Dried carrots - 275 kcal/100g
- Boiled carrots - 25 kcal/100g
- Garlic - 143 kcal/100g
- Cauliflower - 28 kcal/100g
- Granulated sugar - 398 kcal/100g
- Sugar - 398 kcal/100g
- Black pepper peas - 255 kcal/100g
- Hot capsicum - 40 kcal/100g
- Water - 0 kcal/100g
- Table salt - 0 kcal/100g
- Table vinegar - 11 kcal/100g
