Sauerkraut is a wonderful autumn dish that will appeal to all family members. Of course, according to this recipe, cabbage turns out to be pickled rather than sauerkraut, but in just 3-4 hours.
- Fresh cabbage - about 1 kilogram
- Fresh carrots - one or two pieces
- Garlic - a few cloves
- Table vinegar 9% - 10 tablespoons
- Sunflower oil. - half a glass (about 100 grams)
- One tablespoon each of sugar and coarse salt
- Water - about half a liter
Preparation:
1. Cut the cabbage into small strips.
2. Grate carrots for Korean carrots (you can use a regular large one).
3. Chop or chop the garlic.
4. Put the water to warm up.
5. When the water boils, you need to pour sugar, salt into it, pour in oil and vinegar and let it boil a little.
6. In a deep bowl / saucepan, combine the cabbage, carrots and garlic.
7. Pour the boiling marinade over the cabbage in a bowl.
8. Cover the dishes with cabbage with a plate of suitable diameter and press down with oppression (a jar of water, for example).
9. Leave the cabbage for at least 3-3.5 hours (but not longer than a day).
10. Finished cabbage must be stored in the refrigerator, but it is better to eat it as soon as possible, because it will turn out to be very tasty and crispy.
