Composition / ingredients
Cooking method
1. Finely chop the cabbage, put it in a deep bowl, pour some salt, rub it with your hands so that the cabbage will let the juice.
2. Peel the carrots, wash them, grate them on a Korean vegetable grater, put them on the cabbage.
3. Wash the pepper, peel the seeds and stalks, cut into thin strips, send it after the carrots.
4. Peel the garlic, squeeze it through a press to the vegetables, mix.
5. Pour the cooled boiled water into a saucepan, pour sugar, pour vinegar essence and sunflower oil, add the remaining salt, mix.
6. When the sugar and salt crystals are completely dissolved, pour the marinade into a bowl with vegetables, cover with a lid and set the load (a liter jar with water or cereal). Send the structure to the refrigerator for 4 hours.
After the specified time, cabbage can be eaten - it will perfectly complement any side dish.
Eat with pleasure!
Calorie content of the products possible in the composition of the dish
- Sweet pepper - 27 kcal/100g
- Carrots - 33 kcal/100g
- Dried carrots - 275 kcal/100g
- Boiled carrots - 25 kcal/100g
- Garlic - 143 kcal/100g
- Granulated sugar - 398 kcal/100g
- Sugar - 398 kcal/100g
- Salt - 0 kcal/100g
- Water - 0 kcal/100g
- White cabbage - 28 kcal/100g
- Boiled white cabbage - 21 kcal/100g
- Sunflower oil - 898 kcal/100g
- Refined sunflower oil - 899 kcal/100g
- Acetic essence - 11 kcal/100g
