Pickled purple cabbage that can be eaten in a few hours: a recipe from the cook
Purple cabbage is an ideal vegetable for making fresh salads, and it can also be fermented, pickled, canned, and even stewed.
- Purple cabbage - 300 g
- water - 250 g
- apple cider vinegar - 30 g
- salt - 10 g
- sugar - 30 g
- cloves, star anise, coriander, fennel
Method of preparation:
1. Finely chop the cabbage, salt and mix well with your hands. Put it in a half-liter jar.
2. Separately, mix the water with all the spices, sugar and vinegar, bring to a boil and pour the marinade over the cabbage. Add oil on top, if desired. Put the still hot jar of cabbage in hot water for 10-15 minutes to marinate it well.
Chill and let the cabbage stand until the evening and you can eat! And in 1-2 days it will be even better!
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