Oh, this crackling cabbage!Perhaps, the best snack on the festive table, and even with pickles, and it does not happen! There are a lot of options for getting a dish - it is marinated, sour and mixed with other vegetables. For the speed of obtaining piquant product, cabbage is most often prepared in brine. This article lists several quick and affordable recipes for a delicious snack. Different ways can be done pickling cabbage in brine. The taste and aroma of the billet largely depends on the composition of the marinade.
Cook the marinade out of 5 liters of plain cold water.and a full ordinary glass of salt. Boil the liquid and wait until it is almost completely cooled. Put 5 kg of fresh juicy Peking cabbage in a spacious container and cover with brine for 3 days for fermentation. After that, remove the forks, let them drain and peremazhete all the leaves with a mixture of minced 0.5 kg of peeled garlic and 350 g of hot fresh pepper. Seasoned heads for 2 days, put under pressure. Store the finished cabbage in the fridge.
Two medium sized heads (approximately 2kg) finely chop the straw. To the mass, add 4 grated carrots, 1-2 heads of chopped garlic. Mix everything and put it in a saucepan (you can put it in a jar). Boil 1 liter of water with 5-6 peas of black pepper, 3 pcs. bay leaves, 150 g of sugar and 70-80 g of salt. In a hot liquid pour ¼ cup of vinegar and ½ cup of any vegetable oil. Immediately marinade fill the pan and leave to cool at room temperature. After about 3-4 hours, place the snack in the refrigerator. You can take a sample!
Take one middle head and disassemble it.inflorescence. Mix one large grated carrot, 3-4 pcs. peeled and crushed clove of garlic with 2 very full dessert spoons of spicy Korean seasoning. Prepare marinade from 1 liter of cold plain water, 1 faceted glass of sugar, incomplete glass of a weak solution of vinegar (5-6%), 2 tbsp. l. table salt, ¼ of a cup of unrefined "odorous" sunflower oil, boiling all the ingredients for 2-3 minutes. With hot liquid, pour cauliflower in a saucepan and insist for 24 hours, not taking it out into the cold.
To prepare the marinade dissolve in 1 liter of rawwater 2 very full art. l salts and 2 complete des. l sugar, boil the mixture. After complete cooling, dissolve in it 1 tbsp. l thick honey. Cut a large cabbage of ordinary cabbage into cubes, rub two medium-sized carrots in a “Korean” fixture. Mix mass and tamp in banks, sprinkling lightly with bay leaf, ground pepper and cloves. Pour cold marinade into jars so that the products are well soaked. Leave the jars at room temperature for several days, periodically piercing the cabbage with a long knife for a better yield of gases. Tamper the finished cabbage again and store it in a cool place, closing it with plastic covers.
