Description
This recipe is know for more than 30 years, he taught me a neighbor when we lived in Osh (Kyrgyzstan). The neighbor was an ensign, Ukrainian. Then, of course, did not add the soy sauce, this is I now began to make their own adjustments to taste. Did this cabbage is usually a bucket and stored in the winter on the veranda. Even in the soup a little added, was very spicy, everyone liked.
Ingredients
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Soy sauce
4 Tbsp
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Cabbage
1 kg
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Carrots
200 g
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Pepper
200 g
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Peppers red hot chilli
10 g
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Vinegar
2 Tbsp
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Salt
1 tsp
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Garlic
2 tooth
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Coriander
2 tsp
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Parsley
-
Vegetable oil
Cooking
Take the cabbage of late varieties and cut into thin strips. Grind lightly with salt. Not perezalit!
Add the chopped or grated fine strips of carrot and red bell pepper. The number should be at 10% by weight of cabbage. Put the chopped hot pepper and press out the garlic.
Add the soy sauce. In this case, can take any soy sauce "Kikkoman" with the addition of sugar. I like the sauce "Wok", even though it for frying, but it is very suitable to taste.
Add vinegar and coriander seeds, I prefer whole. Stir.
Put melkorublenoy parsley or cilantro, more prefer. Stir, put in a cold place for a day to marinate. Although this cabbage is the longer, the better, as it begins the process of fermentation, begins to podcast.
Ready cabbage served with vegetable oil. Bon appetit!
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