Description
Another interesting recipe for pickling cabbage, its flavor adds cinnamon.
Ingredients
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Cabbage
2.5 kg
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Garlic
50 g
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Carrots
200 g
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Beets
50 g
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Peppers red hot chilli
2 piece
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The Apium graveolens Dulce
100 g
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Cilantro
20 g
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Water
3 l
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Salt
160 g
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Black pepper
10 piece
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Bay leaf
3 piece
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Cinnamon
0.5 piece
Cooking
Brine water bring to a boil, add spices, salt, cool.
Every head of cabbage, removing the wrapper leaves, cut into 4 pieces (the Kale I took small, smaller than average head or two of cabbage, about 1 kg). Garlic cloves clean. Carrots we shall cut slices.
Do peppers remove the stalk. Roots cut lengthwise into 2-4 parts. Beets cut thin slices.
On the bottom of the barrel (pots) put cabbage leaves and cherries (if any). Then tightly, rows, cabbage. Between the rows of other vegetables and herbs. Vegetables fill with the cooled brine for 4-5 cm above the level of the laid vegetables.
Vegetables will lay the cabbage leaves flat plate,
On top of the plates to stack the cargo. 5 day cabbage soak at room temperature, and then bring in the cold.
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