I share a recipe for bright and delicious pickled cabbage with beets. The snack will be ready for use in 24 hours! Crispy cabbage will complement your daily diet in the cold season and will look great on any festive table.
Ingredients
Step-by-step cooking recipe
Chop the cabbage coarsely.
Peel and slice the beets randomly. Chop the garlic.
Grate carrots on a carrot grater in Korean.
Fill a sterilized liter jar with prepared vegetables in layers.
Prepare the marinade. Add salt, sugar, pepper, bay leaf and vinegar to the water. Bring the marinade to a boil and remove from the heat.
Pour boiling marinade over the vegetables in a jar and leave to marinate at room temperature for a day. I recommend storing cabbage pickled in this way in the refrigerator for no more than 1 month.
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