Quick sauerkraut Provence: it will be crispy and odorless
Sauerkraut is a very valuable, tasty and healthy product that experts advise everyone to eat. It is one of the best sources of vitamin C in winter. It also improves the microflora and helps restore a healthy balance of beneficial bacteria in the intestines. You can cook it with vegetables, spices, onions, and oil.
- Water - 500 ml
- Salt - 1 tbsp
- Sugar - 2-2.5 tbsp.
- Bay leaf - 2 pcs.
- Black peppercorns - 6-8 pcs.
- Cabbage - 1 kg.
- Carrots - 1 pc.
- Pepper - 0.5 pcs.
- Garlic - 2 cloves.
Method of preparation:
1. Finely chop the cabbage. Grate the carrots, cut the pepper into cubes.
2. Marinade: bring water to a boil, add sugar, salt, spices, bay leaf.
3. Mix the cabbage and vegetables and put them in a jar, add the chopped garlic, and pour in the hot marinade.
It can be eaten a day in advance, but it is better to let it stand longer in the refrigerator.
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