Crispy day-old cabbage with carrots and garlic

Country kitchen

Traditional sauerkraut takes 4-5 days to prepare. But sometimes you need to make it right away the next day. This day-old sauerkraut with carrots and garlic, cooked right in the jar, will delight you with its exquisite flavor. The marinating process occurs without the usual fermentation, and the snack turns out very tasty.

To prepare this appetizer according to this step-by-step recipe with photos, you'll need a firm head of fresh winter white cabbage. It's best to choose smaller heads, as larger ones have thick veins that are more difficult to shred with a knife. A shredder or special tool is easier to use for slicing. The shavings will be smooth, slightly moist, and pleasant to the touch. Juicy carrots will enrich the pickle with vitamins and add a subtle sweetness.

Peppercorns are preferred as a spice; juniper, cloves, or barberry are also optional. Prepare the brine ahead of time, allowing it time to cool. Add the spices to the vegetable platter, but if you want a more pronounced, richer flavor, add them to the hot brine.

Wash and dry the jars thoroughly beforehand.

Ingredients:

white cabbage - 500-600 grams;
table salt - 1 tablespoon;
carrots - 1 piece;
table vinegar 9% - 4 tablespoons;
bay leaf - 1-2 pieces;
granulated sugar - ½ tablespoon;
allspice - 3 peas;
garlic – 1 clove;
filtered water - 500 milliliters.

How to cook day-old cabbage

Remove the outer leaves from the cabbage, removing any minor damage or impurities if necessary. Chop into thin strips.

Peel the carrots, trying to remove a thin layer of skin. Grate on a medium or coarse grater.

Combine the carrots with the shredded cabbage, add the peppercorns, bay leaf, and crushed garlic, and mix well. For a more spicy flavor, add the peppercorns and dill seeds directly to the marinade.

Place the vegetable mixture into the prepared container and compact it with a mortar or pestle for grinding dry ingredients.

For the marinade, pour water into a saucepan and bring to a boil. Add sugar and salt, along with any spices of your choice. Reduce heat to low and simmer for 5 minutes. Then pour in the vinegar and remove from the heat. Let it steep and cool.

Pour the cooled brine into the jars up to the neck.

Close with a tight lid and place in the refrigerator or basement for 24 hours.

The vinegar will quickly marinate the appetizer, giving it a delicious flavor while preserving its crispness. When serving, lightly squeeze out the brine or drain the cabbage in a colander for a few minutes. It's a perfect side dish for potatoes, baked meat, or pilaf.

Bon appetit!