An amazing recipe for cabbage in a jar – ready in just one day
Today we'll prepare a simply amazing cabbage in a jar in just 24 hours. The result will pleasantly surprise you and add variety to your menu. It's similar to sauerkraut, but you won't have to wait for it to ferment, and in just 24 hours, you'll have your favorite dish on the table. A simple recipe, affordable ingredients, minimal effort, and a wonderful snack will be ready.
You can season the cabbage with any spices, but traditionally, black peppercorns and bay leaves are added. If you like cumin, coriander, or dill seeds, use them to add a special flavor to the dish.
You can serve the day-old cabbage with the addition of onions, fresh herbs and aromatic vegetable oil.
Ingredients:
- white cabbage – 500-600 g;
- carrot – 1 pc.;
- salt – 1 tbsp;
- granulated sugar – 0.5 tbsp;
- vinegar 9% - 4 tablespoons;
- peppercorns – 3 pcs.;
- bay leaf – 1-2 pcs.;
- water – 500 g.
How to cook day-old cabbage in a jar
Shred the cabbage: use a sharp knife or a grater. There's a special cabbage shredder that shreds the head of cabbage into thin strips. Use whatever you have.
Grate the carrots and add them to the cabbage. Add some spices to the vegetables: a bay leaf and a couple of black peppercorns – they'll add a pleasant aroma. The timing of adding the spices will depend on how spicy you like your cabbage. If you like your pickled cabbage moderately spicy, add the spices directly to the vegetables. For those who prefer a more flavorful appetizer, we recommend adding the spices to the brine.
We will push the cabbage into the jars; for convenience, you can take a mortar and press the vegetables more tightly.
Make the brine: bring the water to a boil, add salt, sugar, and spices if desired. Let the brine simmer for 5 minutes, then pour in the vinegar and remove from the heat. Let it cool completely.
Pour the prepared cold brine over the cabbage so that the liquid completely covers the vegetables.
Seal the jars with lids and marinate in the refrigerator for 24 hours. In a cool, dark place, the cabbage will remain crisp but still have time to marinate. The vinegar in the marinade will speed up this process.
Lightly squeeze the cooked, day-old cabbage or place it in a sieve to drain the brine. Serve this delicious appetizer, which will delight any pickled vegetable lover.
Bon Appetite!
Vladimir
I love cabbage, I have to try it.
This is no longer sauerkraut, but marinated.
Tamara
Then store it in brine or drain it, because you won't eat it all at once.
This cabbage turns out like a salad. Instead of waiting a day, make a salad and eat it. It's stored in brine in the refrigerator. But you need to eat it quickly.
Boris
Why the hell does this recipe, copied a million times by "chefs," contain so much water? So we can dump it down the drain?
For half a kilo, add only salt and vinegar in half the amount. No water is needed at all.
Pablo
Excellent method. I made a three-liter bottle, with a bit less water, actually. Friends came over – they drank two liters, but were reluctant to eat the other appetizers. Thanks to the author. No respect for the critics.
Gulchira
I had this cabbage in the fridge since March; my relatives came and ate it all.
Sergey
The amount of water is not specified under the ingredient standard, how much?