Quick Pickled Cabbage

Crispy, with a fresh unobtrusive taste, quick pickled cabbage will be ready in just a few hours (about 4). For this recipe, cabbage of late, early, and mid-early varieties is suitable, which is not recommended to be salted in the usual way. The chopped strips are not crushed or pressed, but only gently mixed with other components, after which they are poured with hot marinade.

Yield: 5 servings

Preparation time: 15 minutes and 4 hours for marinating.

Caloric content: 62 kcal per 100 grams of the dish.

Ingredients

• cabbage – 700 g;
• garlic – 5-6 cloves;
• carrot – 250 g;
• purified water – 500 ml;
• rock salt – 40 g;
• honey – 85 g;
• 9% vinegar – 50 ml;
• odorless vegetable oil – 50 ml;
• bay leaf – 2-3 pcs;
• allspice – 8 peas.

Preparation

1. Prepare the ingredients for quick pickled cabbage. Honey can be replaced with regular sugar, you will need 3 tablespoons of it, but the taste will be more interesting with honey. The salt must be rock salt, coarse grind.

2. Remove the top leaves from the cabbage head, cut out deformed areas. Cut the head in half and thinly shred it, using a special shredder for convenience.

3. Transfer the shredded strips to a bowl and weigh them to accurately calculate the amount of other ingredients.

4. Grate the carrot into long strips (a grater for Korean carrots will work for this). If you do not have such a device, you can use a regular coarse grater.

5. For convenience, transfer the cabbage and carrot to a large bowl and mix, but under no circumstances press or squeeze the vegetables – the cabbage should retain its firmness after marinating.

6. Finely chop the garlic.

7. Add it to the bowl and also carefully distribute it throughout the mixture.

8. Now transfer the prepared cutting for further marinating to a smaller bowl so that there is still room for the marinade.

9. In a saucepan, pour water and season with salt, honey, oil, bay leaf, and pepper. Put the brine on the heat. Stir the mixture until the salt and honey dissolve.

10. When the solution boils (the honey will foam up), pour in the vinegar and turn off the stove.

11. Pour the hot marinade over the cabbage.

12. Place a plate of appropriate diameter on top and put a weight on it so that the brine is on top. Leave the entire setup at room temperature for at least 4 hours.

13. After the specified time, the quick pickled cabbage will be ready.

The pleasant taste of crispy cabbage strips evokes only positive feelings. Such cabbage does not last long in storage. After it is marinated, it is advisable to cool it down by transferring it to jars with tight lids and putting it in the refrigerator. There it can last a week if it is not eaten before. It is a wonderful standalone snack and at the same time an addition to various dishes.