Peking cabbage salad with beetroot

40 min.
4 servings
Peking cabbage salad with beetroot
Sa Scha, stock.adobe.com
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Peking cabbage is not a frequent guest in winter preparations, and in vain. It turns out to be no worse than white cabbage and adds a pleasant variety to the daily diet. And to make the salad look bright and beautiful, I add beets with carrots.

Ingredients

Step-by-step cooking recipe

Grate the beets and carrots on a Korean grater, peel the garlic and chop the chili.

Coarsely chop the cabbage and add the vegetables.

Mix water, salt, sugar and vinegar. Bring to a boil and pour the workpiece.

Sterilize the salad in a saucepan for another 10 minutes and roll up the jars.

Irina Kovaleva
Recipe added:
Irina Kovaleva
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