Composition / ingredients
Cooking method
So, we peel the cabbage from the upper leaves, after which we cut out the stalk. The remaining leaves are cut into large pieces.
Peel the carrots, wash them, grate them on a vegetable grater in Korean.
We put the vegetables in a bowl, add garlic squeezed through a press, gently press the vegetables with our hands.
Prepare the marinade: pour water into a saucepan, send it to the fire. When the water boils, pour salt and sugar, as well as bay leaf for flavor and a few peas of black pepper. Pour vegetable oil, boil the marinade for just a minute, pour vinegar and remove from the fire.
Fill the jar with cabbage, pour hot marinade, cover with a lid. When the jar with vegetable contents cools down to room temperature, we will send it to the refrigerator for a day.
It turned out delicious crispy cabbage!
Serve on a plate, garnished with a sprig of parsley. Help yourself!
Caloric content of the products possible in the composition of the dish
- Green cabbage - 46 kcal/100g
- Fresh frozen green cabbage in a package - 45 kcal/100g
- Carrots - 33 kcal/100g
- Dried carrots - 275 kcal/100g
- Boiled carrots - 25 kcal/100g
- Garlic - 143 kcal/100g
- Bay leaf - 313 kcal/100g
- Parsley greens - 45 kcal/100g
- Granulated sugar - 398 kcal/100g
- Sugar - 398 kcal/100g
- Wine vinegar (3%) - 9 kcal/100g
- Vinegar 9% - 11 kcal/100g
- Balsamic vinegar - 88 kcal/100g
- Apple vinegar - 14 kcal/100g
- Vinegar - 11 kcal/100g
- Vegetable oil - 873 kcal/100g
- Black pepper peas - 255 kcal/100g
- Salt - 0 kcal/100g
- Water - 0 kcal/100g
