Preserves and pickles
ChefAnahid Monem
Pickled Cabbage (Sauerkraut)
Pickled cabbage is a delicious pickle that pairs well with many dishes. The nice thing about this recipe is that all of its ingredients are found in every home and it’s easy to make.
Ingredients
Start here, then move straight into the method.
- A cabbage suitable for pickling
- Two beetroots
- One head of garlic
- 1 liter of water
- 3 tablespoons coarse salt
- Hot peppers (to taste)
- Now prepare the water we will use with the cabbage in the jar
Method
Follow the cooking sequence without leaving the page.
- Wash the cabbage well and cut it to taste; also slice the beetroot and arrange them in
- the jar suitable for pickling — you can also add chili peppers and garlic cloves...
- Place an egg in the salt-and-water mixture; if the egg floats to the top it means the salinity is correct....
- Here pour the water over the cabbage and beetroot in the jar...
- If the beetroot color is not enough to give the cabbage the desired red color, add a little red food coloring
- Prepare about 1 liter of water and 3 tablespoons coarse salt... How will we judge the salinity of the water and whether it has reached the required level?
Recipe tags
Preserves and picklesInternationalVegetarianVeganDairy freeGluten freeNut freeEgg free
