Crispy sauerkraut with sweet peppers, carrots and onions: can be eaten after 24 hours
- large cabbage - 1 pc.
- red pepper - 3-4 pcs.
- onion - 5 pcs.
- salt - 50 g
- sugar - 100 g
- oil - 150 ml
- vinegar - 80 ml
Method of preparation:
1. Grate or chop the cabbage, add pepper strips, grated carrots and onions.
2. Add salt, sugar, oil and vinegar. Mix everything well.
3. Put the salad in jars, cover with lids and store in the refrigerator.
You can eat the next day!
You can also find recipes on OBOZ.UA: