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
- Peking cabbage - 3 head
- Beetroot - 2 pieces
- Carrots - 2 pieces
- Chili pepper - 1 pod
- Garlic - 6 teeth
- Salt - 1,5 tbsp.l.
- Sugar - 1 tsp.
- Water - 1,5 glasses
- Vinegar - 70 ml
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.
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