Usually cabbage is fermented immediately chopped. But sometimes you want to cook it in layers for the winter – for further culinary experiments and just for a change. In such a case, catch a proven recipe!
Ingredients
- Cabbage - 3-4 kg
- Water - 2.5 l
- Sugar - 2 glasses
- Salt - 0.25 glasses
- Vinegar - 30 ml
Step-by-step cooking recipe
Cut the cabbage into plates and put it in sterile jars, shifting spices to taste.
Boil water with salt and sugar, add vinegar and cool.
Fill the cabbage with brine, close the lids and put it in a cold dark place.
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