Pickled cabbage with hot brine

Step-by-step preparation

Cooking time: 6 hr 30 mins

1. STEP 1

   

   How to make pickled cabbage with hot brine? Prepare the necessary ingredients. Choose dense cabbage. Take filtered water. Refined, odorless oil is better suited.

2. STEP 2

   

   Remove the top leaves from the cabbage and chop finely.

3. STEP 3

   

   Wash the peeled carrots and grate them on a coarse grater. Pass the peeled garlic cloves through a press.

4. STEP 4

   

   Combine cabbage, carrots, garlic and add peppercorns and bay leaves to the vegetables.

5. STEP 5

   

   Pour water into a saucepan and place on fire. When the water boils, add sugar and salt. Keep on fire until sugar and salt dissolve.

6. STEP 6

   

   Then pour in vegetable oil, boil for a minute and remove from the stove.

7. STEP 7

   

   And only now add vinegar.

8. STEP 8

   

   Transfer the vegetables to a large saucepan and pour over the hot marinade.

9. STEP 9

   

   Cover with a plate of smaller diameter and place a weight. Leave to marinate for 5-6 hours.

10. STEP 10

    

    After the specified time has passed, serve the cabbage. Store pickled cabbage in the refrigerator.

11. STEP 11

    

    Bon appetit everyone!

Comments on the recipe

Moderator Ksenia

08.11.2023

4.6

To prepare pickled cabbage with hot brine, I took 500 grams of cabbage (about five servings). I didn’t measure the amount of carrots, I added one. I took all other ingredients according to the calculations for five servings. The cabbage turned out tasty, crispy, I would have added more salt, but that’s just my taste. The cabbage was pickled in a three-liter jar (about half of the jar came out). I didn’t put a press on the cabbage, I just shook the jar from time to time to mix the cabbage with the brine. Thank you very much for the recipe!

Natalia M

08.11.2023

4.5

It takes a long time to make sauerkraut, so to make it quicker, I made pickled cabbage with hot brine. I cut the cabbage by hand into thin noodles, and grated the carrots on a coarse grater. I cut the garlic into slices so that it gives out its pungent taste and aroma as much as possible. Added bay leaf and peppercorns. I mixed everything and even crushed it a little. I decided to marinate in a liter jar. I boiled the brine and poured it over the vegetables. I left the jar on the counter until it cooled, and then put it in the refrigerator overnight. In the morning the cabbage was ready. Tasty, crispy, with a pleasant sourness! There's just enough of everything here for my taste. Thanks for the recipe!