One day cabbage. Daily cabbage

Daily pickled cabbage is good on its own, as well as an addition or ingredient in other dishes. The amount of carrots can vary according to your taste, as well as the composition and amount of spices. The main recommendation for quantity refers to the marinade, i.e. to the ratio of water and vinegar, as well as to salt and sugar.

As spices, black and / or allspice and bay leaf are traditionally added, and garlic, cloves, cumin seeds are optional.

I plan to serve such pickled cabbage simply with boiled potatoes, and I use the leftovers to cook my favorites. Still thinking about vinaigrette...

To prepare pickled cabbage in a day, prepare the ingredients according to the list.

Shred the cabbage. Few people prefer thickly chopped cabbage, but in any case, be guided by the density of the ingredient. I came across a rather soft cabbage, and everything in me resists shredding too thinly, so it’s medium. Each chopped portion of cabbage must be squeezed.

In the prepared container (jar, container or pan), lay cabbage and coarsely grated carrots in layers.

When about half of the cabbage and carrots are in place, add half of the sugar, salt, garlic and spices.

Then layer on the remaining cabbage and carrots. Add the remaining spices on top, pour in vegetable oil if desired.

Mix a portion of hot water with vinegar and pour into the cabbage.

Leave the workpiece at room temperature for about six hours (or overnight), during this time you can mix a couple of times so that the upper part is at the bottom. Then place the pickled cabbage in the refrigerator.

Serve the prepared cabbage, marinated in a day, chilled. Some of my household members still add more sugar to their portions and a decent amount of vegetable oil in general, but this is a matter of taste ...

Bon appetit!

Delicious and easy to cook salted cabbage is not difficult. It is not necessary for a long time and you need to ferment cabbage. It can be easily and quickly salted!

Moreover, such an appetizer can be prepared very quickly and eaten in a day. And it is not necessary to cook this dish in winter!

Pick your vegetables carefully. Cabbage should be mid-season or late varieties. They say that the best cabbage for pickling is the one that has been beaten with frost. Don't forget to remove the top and any wilted leaves from the cabbage as well.

See that all leaves make a characteristic crunch when squeezed and are undamaged. There are excellent and proven options for preparing daily cabbage with and without vinegar. Below we present the most successful of them.

Cook and delight your loved ones with fresh, salty and crispy cabbage in a day.

Daily recipe for cooking cabbage in a hot marinade

Hot Filled Pickled Cabbage is a very easy-to-make appetizer that marinates quickly and evenly. Our detailed step-by-step recipe with video will help you make a cabbage salty snack without much effort!

Advice: in daily cabbage, you can optionally add an apple or beets. Apples can be cut into 4 parts, and beets can be cut into thin slices. Cabbage with such additives will be more fragrant.

Ingredients

Servings: - +

• cabbage 2 kg
• carrot 200 g
• cabbage 2 kg
• salt 2 tbsp. l.
• sugar 3 tsp
• water 1 l
• Bay leaf 7 pcs.
• black pepper 10 pieces.

per serving

Calories: 10 kcal

Proteins: 0.8 g

Carbohydrates: 1.8 g

40 min. Video recipe Print

Shred the cabbage and carrots into a large bowl or bowl and knead well with your hands until crunchy. You can not chop, but cut into square pieces with an edge of about 2.5 cm. Carrots can be chopped on a Korean grater, if you have one in your kitchen.

Arrange the cabbage in sterilized jars and tamp well on the shoulders with a pusher or hand. Then take a long skewer and pierce the cabbage to the full depth in several places. You can leave it in the container in which you mixed it.

Boil a liter of water and send all the spices, salt and sugar there. After boiling the marinade for 2-3 minutes, pour jars of cabbage over it.

Put the jars in a warm place and cover with lids, but do not close. If left in a saucepan, then put under oppression. A day later, the cabbage is ready. It must be stored in the refrigerator.

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Posh! Gotta fix it

Hot Pickled Cabbage: A Quick Recipe with Vinegar and Garlic

All you need to do is follow our simple cooking method to get the same delicious appetizer as in the photo below!

Servings: 20

Time cooking: 35 minutes

Energy value of the product

• calorie content - 12.4 kcal;
• proteins - 0.8 g;
• fats - 0.4 g;
• carbohydrates - 2.4 g.

Ingredients

• cabbage - 2 kg;
• carrots - 2 pcs.;
• garlic - 1 head;
• vinegar 9% - 200 ml;
• vegetable oil - 1 tbsp.;
• salt - 3 tbsp. l.;
• sugar - 150 g;
• Water - 1 l.

Cooking

1. Cut the cabbage into squares or chop, cut the carrots into thin strips, but do not grate. Cut garlic cloves into thin slices. Mix cabbage with carrots and garlic and put in a jar.
2. Boil the marinade by boiling water and putting spices, sugar and salt there. At the end, pour in the oil and at the very end (after the end of the boil), pour in the vinegar.
3. Pour a jar of cabbage with boiling brine so that the marinade penetrates to the very bottom and leave it in the kitchen for a day. Such cabbage should be stored in a cool place or in the refrigerator.

All these recipes for salted daily cabbage will come in handy if you really want salty. And if you add beetroot, you get a quick plyustka, which is not ashamed to serve guests on the table. Treat yourself and your friends with pickles!

Bon appetit and good luck in your culinary experiments!

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Posh! Gotta fix it

Tell me please, well, who doesn’t love sauerkraut or pickled cabbage? It must be hard to find such a person! Perhaps, of all the blanks that we try to cook, this is one of the most beloved and popular!

It's too early to pickle cabbage. The cold has not come yet to keep it. Is it possible to ferment and store in the refrigerator ... But it's time to cook pickled cabbage. Cabbage has already gained strength and all the prescribed vitamins, and therefore it will turn out delicious, crispy and healthy.

You can pickle cabbage and harvest it for the winter by twisting the lids. But today we will cook instant pickled white cabbage, which is not necessary to roll into jars. As a rule, a cooked snack can be eaten the next day. And it is perfectly stored in the refrigerator for a whole month, without losing its taste at all.

It is very convenient to prepare such an appetizer ahead of time, before any holiday. She is always welcome on the festive table for any occasion. Whether it's a birthday or New Year's Eve!

I have accumulated many interesting recipes for pickled cabbage. And I have already shared one of them with you. This is very tasty, which is cooked with beets and carrots. And today I will share a few more delicious recipes that I think you will like. These will be very simple recipes, and recipes a little more complicated. And everyone will be able to choose a recipe to their liking.

Delicious pickled cabbage

A very simple cooking recipe captivates to cook such cabbage quite often. Quickly prepared, quickly and deliciously eaten.

We will need:

• cabbage - 1 fork per 2 kg
• carrots - 1 pc.
• garlic - 4 cloves

For marinade:

• water - 1 liter
• salt - 2 tbsp. spoons
• sugar - 2-3 tbsp. spoons
• allspice - 4-5 pcs
• peppercorns - 10 pcs
• cloves - 5 pcs
• bay leaf - 3 pcs
• vinegar 9% - 100 ml (or apple 6% - 150 ml, or essence 1 incomplete teaspoon)

Cooking:

1. Chop the cabbage into thin strips. You can use special graters, knives or a food processor for this. Or just cut it with a regular knife. But you need to cut it as thin as possible.

To make pickled cabbage crispy, choose tight, strong forks for cooking it.

2. Peel and grate carrots for Korean carrots.

3. Mix cabbage with carrots in a large container, it is good to use a basin for these purposes. Mint is not necessary.

4. Cut the garlic into thin slices.

5. Prepare the marinade. Boil water, add all ingredients except vinegar. Let it simmer on low heat for 5-7 minutes. Turn off the fire.

6. Add vinegar and garlic.

7. Get a bay leaf. And then, hot, pour into cabbage with carrots. Mix carefully. Let stand to cool completely. Stir contents periodically.

8. Transfer to a three-liter jar along with the marinade. You don't have to report to the top. Put in the refrigerator overnight. The next day you can already eat cabbage.

9. But it will be the most delicious for 2-3 days.

When serving, ready-made cabbage can be poured with olive or other. You can serve it as an appetizer or salad, adding chopped onions or fresh herbs to it. You can make vinaigrette from it, it turns out very tasty and fragrant.

The cabbage itself has a sour-sweet-salty taste, it crunches pleasantly, and it turns out very tasty! And although now you can buy pickled cabbage all year round in the store, but it will not be as tasty as your own, homemade, anyway.

And as you can see, it is absolutely not difficult to cook it, and it will take half an hour on the strength.

Pickled Instant Cabbage with Bell Peppers

Cabbage cooked according to this recipe can be considered precocious. It picks up flavor very quickly and can be eaten the very next day.

We will need:

• cabbage - 1 fork (2 kg)
• carrots - 2 pieces (medium)
• bell pepper - 1 pc (medium)
• cucumber - 1 pc (medium)

• water - 1 liter
• salt - 1 tbsp. spoon with slide
• sugar - 3 tbsp. spoons
• vinegar 70% - 1 dessert spoon, or 1 tbsp. spoon incomplete

Cooking:

1. Chop the cabbage with a combine, grater or knife.

2. Grate carrots and cucumber for Korean carrots. Try to keep the straws long and neat. So the salad will look very beautiful.

3. Peel and cut the bell pepper into long thin strips.

4. Mix all the ingredients in a large container, it is good to use a basin or a large saucepan for this purpose.

It is better to mix with your hands so that the vegetables do not wrinkle and the juice does not let out. You don't need to wash them!

5. Put the vegetables in a clean three-liter jar scalded with boiling water in a fairly dense layer. Lightly tamp them down with your hand or a spoon. It is not necessary to lay the banks to the very edge. Leave room for the marinade.

6. Prepare the marinade. To do this, boil water. Add salt, sugar. When they dissolve, turn off the gas and add vinegar. Mix.

7. Pour boiling marinade over vegetables. Let cool.

8. Put in the refrigerator. Keep it right there.

The cabbage is ready the next day. It's delicious and crispy. It can also be served with chopped onions and drizzled with oil.

Pickled Cabbage with Beets - Gurian Cabbage

Cabbage according to this recipe turns out to be tasty, crispy, moderately spicy and very beautiful. Good for any festive table and for a regular dinner with boiled potatoes, or for any other dish. Very good and long shelf life in the refrigerator. The only drawback is that it eats up very quickly! But there is one more advantage that I didn’t indicate above - it’s quick and ready!

We will need:

• cabbage - 1 fork (2 kg)
• carrots - 1 pc (medium)
• beets - 1 pc (large)
• garlic - 7-8 cloves
• red capsicum - 1 pc (or 1 tbsp. red ground)

• water - 1 liter
• salt - 2 tbsp. spoons
• sugar - 1 cup
• apple cider vinegar - 1 cup
• peppercorns - 6-8 pieces
• bay leaf - 3-4 pieces
• vegetable oil -0.5 cup

Cooking:

1. Cabbage cut into fairly large pieces. You can cut the forks first into 4 parts right along with the stalk. Then cut each part into 4 more parts.

To make the cabbage crispy, choose a tight, dense fork. In this case, the marinade will marinate the surface well and will not “bleed” the leaves.

2. Cut the beets and carrots into rounds about 5 cm thick. If the beets are large, then each round can also be cut into two halves.

3. Peel and cut the garlic into long thin slices.

4. Peel the seeds from hot peppers and cut into long strips. When working with pepper, it is better to use gloves.

5. We prepare a pan of a suitable size. We lay out all the prepared ingredients in layers in it in turn, repeat the layers several times.

6. Cooking the marinade. Boil water, add salt and sugar, peppercorns and bay leaf. Boil for 5-7 minutes, remove the bay leaf.

7. Add vinegar and oil.

8. Pour the contents of the pan with the prepared boiling marinade.

9. We cover with a flat plate, which we lightly press down, so that the brine is on top, and all the contents of the pan are hidden under it.

10. Let cool and put in the refrigerator for 4-5 days.

11. Serve as a snack.

This appetizer is very colorful and bright, can decorate any holiday table. You can prepare it ahead of time, as it keeps well. We often prepare such an appetizer for the New Year! And she always falls in this day to the place!

Since the appetizer is spicy, men love it very much. You can make it even more spicy by adding an extra pod of red pepper, or ground red.

Pickled spicy cabbage with ginger

Useful properties in combination with its unique qualities are known to everyone. Have you tried pickled cabbage with ginger? No? You have lost a lot! Cook once, and then everyone will be given the recipe!

We will need:

• cabbage - 1 fork (2 kg)
• carrots - 1 pc.
• Bulgarian pepper - 1 pc.
• ginger - 70 gr
• garlic - 4-5 cloves

For marinade:

• water - 1.5 liters
• salt -3 tbsp. spoons
• sugar - 5 tbsp. spoons
• vegetable oil - 5 tbsp. spoons
• ground black pepper - 0.5 tsp
• bay leaf - 3 pcs
• apple cider vinegar - 150 ml

Cooking:

1. Chop the cabbage into thin strips. Grate carrots for Korean carrots. Cut the bell pepper into long thin strips.

2. Cut the garlic into long thin strips.

3. Peel and cut the ginger into very thin, translucent circles.

4. Put everything in a saucepan of the appropriate size and mix gently. Mint is not necessary.

5. Prepare the marinade. Boil water, add all ingredients except vinegar. Boil for 5-7 minutes, remove bay leaf and add vinegar.

6. Pour the contents of the pan with boiling marinade. Press down firmly with a flat plate, which we use as oppression. The brine should completely cover all the vegetables.

7. Cover and leave to cool completely. Then put in the refrigerator. After 24 hours, a delicious and beautiful snack is ready!

8. You can store such cabbage for a month in the refrigerator. Well, if it fits, of course!

Such an appetizer, like the previous ones, will appeal to everyone without exception. And ginger will give it a completely new, unlike anything spicy taste. You know how delicious pickled ginger is. And here also in combination with cabbage. The recipe is just “you will lick your fingers”!

Pickled cabbage with carrots and garlic - Ukrainian kryzhavka

A long time ago this recipe was shared with me by our neighbor. I liked it both in taste and original name. Some time later, with the advent of the Internet in my life, I found out that such an interesting name - “kryzhavka” came from the word “kryzh”, that is, a cross. And everything turned out to be very simple, because it is into 4 parts that we cut the cabbage when we want to pickle it according to this recipe.

We will need:

• cabbage - (a small fork, a kilogram with a little)
• carrots - 2 pieces (medium)
• bell pepper - 1 pc (optional)
• garlic - 4-5 pcs
• cumin - 0.5 tsp

For marinade:

• water - 1 liter
• sugar - 3 tbsp. spoons
• salt - 2 tbsp. spoons
• apple cider vinegar 6% - 150 ml (or 9% - 100 ml, or an incomplete teaspoon of essence)
• allspice -4 pcs
• peppercorns - 5-6 pcs
• vegetable oil - 0.5 cups

Cooking:

1. Cut the cabbage into 4 parts, leaving the stalk.

2. Boil water in a large saucepan. Put chopped cabbage there and cook over medium heat for 10 minutes.

3. Remove the cabbage pieces with a slotted spoon and place in cold water to cool as quickly as possible. As soon as the water becomes warm, it will again need to be changed to cold. And so on until the cabbage is completely cool.

4. Chop the garlic as finely as possible, you can use a garlic press.

5. Grate carrots for Korean carrots. If you add bell pepper, then cut it into thin strips.

6. Cooking the marinade. To do this, boil water, add sugar, salt and pepper to it. Boil for 5-7 minutes. Add vinegar, oil and carrots. Here we turn off the fire.

7. Put the cabbage in a suitable pan, sprinkle with cumin and garlic. And pour marinade with carrots.

8. Cover with a plate so that the marinade completely covers the cabbage and cover with a lid.

9. Leave to cool completely. Then put in the refrigerator for a day. We store it there.

10. When serving, cut the cabbage into smaller pieces, pour over the marinade with carrots. If desired, you can pour oil and sprinkle with fresh herbs, fresh garlic or onions.

Pickled cabbage with vegetables and apples - a delicious recipe

We will need:

• cabbage - 1 fork (2 kg)
• carrots -3-4 pieces (medium)
• bell pepper - 3-4 pieces
• sweet and sour apples - 3-4 pcs
• garlic - 1 head
• hot pepper - 1 pod

For marinade:

• water -2 liters
• salt -4 tbsp. spoons
• sugar - 1 cup
• apple cider vinegar 6% - 3/4 cup
• peppercorns - 15 pieces
• allspice -5-6 pieces
• carnation -5-6 pieces
• bay leaf - 3-4 pieces

Cooking:

1. Cut the cabbage first into 4 parts, and then each of the parts again in half, at least along, at least across, as you like. You can not remove the stalk, so the leaves will hold on better.

2. Peel the bell pepper and also cut into 8 pieces with long feathers. Hot pepper - in two halves. Seeds are best removed (use gloves).

3. Cut carrots into slices no more than 0.5 cm thick.

4. Cut the garlic into long thin slices.

5. Cut the apple into 4-6 parts, depending on the size, but immediately before putting them into the container so that they do not darken.

6. You can pickle cabbage with vegetables and apples both in a large saucepan and in jars. I marinate in a saucepan. Therefore, I put cabbage in it first, sprinkle with a little garlic. Then carrots, peppers, hot peppers and garlic again. And the apples will go last.

6. Cooking the marinade. To boil water. In hot water, put all the ingredients for the marinade, except for the vinegar.

7. Boil the marinade for 5-7 minutes, then add the vinegar. Wait until it boils again and turn off the gas.

8. Cut apples, you can directly with seeds. And immediately pour boiling marinade. Remove bay leaf.

9. Cover with a large flat plate of suitable size. so that vegetables and apples do not float. Cover with a lid and leave to cool completely.

10. Then put in the refrigerator. After 2-3 days, delicious pickled cabbage with vegetables and apples is ready.

The cabbage is tasty and crispy. All vegetables and, of course, apples are also very tasty.

Georgian pickled cabbage

I also suggest watching the video - the recipe. I will not describe it, since it is very similar to the recipe that was already mentioned above. There are only small additions to the recipe, and everything is prepared almost the same way.

Here, admire how beautiful it turns out!

Features of cooking delicious pickled cabbage

• You can pickle not only white cabbage. Almost all varieties are suitable for this. Pickled and red-headed, and Beijing (Korean chim-chim, or chamcha), and color.
• for marinating, you should choose tight, tight forks. From such heads of cabbage, the appetizer always turns out to be crispy and tasty.
• you can cut the forks into strips, large or small pieces, or even quarters
• you can pickle only cabbage, or you can pickle it with other vegetables, such as carrots, bell peppers, beets, apples, plums, lingonberries or cranberries

• garlic is almost always added, less often onions are added. If you add onions, then the cabbage will have an "onion" taste.
• various peppers, coriander, cumin, rosemary, bay leaf, cloves are used as spices
• sometimes, instead of a mixture of spices, ready-made spices are added to prepare Korean carrots, and in one of the recipes we even used ginger
• it is advisable to remove the bay leaf after boiling the marinade so that it does not give bitterness. Although someone does not clean. But when I was studying, they taught me how to clean.
• vinegar can be used apple, grape, table 9%, essence. You can replace all this with lemon juice or even kiwi.

And all this variety will help you cook completely different varieties of pickled cabbage. Change the spices a little - and the taste will already be completely new. Add certain vegetables, and the appetizer will acquire a new color and new notes of taste. And by manipulating peppers, we get a spicy snack, not too spicy and not spicy at all.

I really like to "play" with all these colors from this rich palette. Because thanks to this, every time you feel like an artist, and you can draw absolutely any “delicious” picture called “Pickled Cabbage”. And let the name is not quite poetic, but it is very culinary!

Bon appetit!

What could be healthier than cabbage? In just 24 hours, the chef will be able to prepare a delicious full-fledged snack. The article selected seven successful recipes for daily cabbage, which use simple and affordable ingredients.

Ingredients: 2 kilos of white cabbage, 2 small carrots, half a glass of refined oil, a full glass of apple cider vinegar, 5-7 teeth. fresh garlic, bay leaf, 4-5 peas of allspice, a glass with a slide of granulated sugar, 2 large spoons of table salt.

1. The cabbage is very finely chopped.
2. Root crops are peeled and rubbed one at a time on a grater with medium holes.
3. Vegetables are laid out in a saucepan.
4. For the marinade, all remaining ingredients are mixed. Garlic is kneaded in a mortar. The amount of hot spicy components can be adjusted to your liking.
5. The marinade is sent to the fire and brought to a boil. Prepared vegetables are poured with boiling liquid.
6. When the contents of the pan have cooled down a little, the food must be pressed down with something heavy.
7. After 24 hours, the daily pickled cabbage is transferred to a glass container and moved to coolness.

Cooking with garlic and carrots

Ingredients: half a kilo of cabbage, 260 ml of purified water, 2 tbsp. l. table vinegar, 5-7 teeth. fresh garlic, half a large carrot, 2 tbsp. l. granulated sugar, 1 small. a spoonful of coarse salt, 5-6 black peppercorns, 3 tbsp. l. vegetable oil.

1. Fresh cabbage is thinly chopped and poured into a deep glass bowl.
2. Coarsely grated carrots are added to the vegetable (you can use a “Korean” grater for it) and fresh garlic passed through a press.
3. Vinegar pours in. The ingredients are thoroughly mixed.
4. The declared amount of water is sent to a separate pan. All bulk components and pepper in the form of peas are added. The mixture heats up.
5. When the sweet and salty grains are completely dissolved in the liquid, you can remove the container from the stove and pour in vegetable oil.
6. While the marinade is still hot, pour over the mixed vegetables. A flat plate and a large jar of water are placed on the products.
7. The entire structure is sent to cool for 24 hours.

Ready daily cabbage with garlic and carrots is laid out in a salad bowl and served at the table.

Pickled cabbage chunks

Ingredients: 2 kilos of cabbage (white), half a glass of sugar, 3-4 bay leaves, 1 small. a spoonful of coriander seeds, a large carrot, a liter of filtered water, 3-6 teeth. garlic, 2 large spoons of rock salt, half a glass of refined oil and a similar amount of table vinegar.

1. Cabbage for this recipe is cut into "checkers" - small pieces. They are poured into a clean and dried jar (volume 3 l).
2. Pieces of cabbage are sprinkled with thin circles of carrots, garlic plates, parsley leaves, coriander grains.
3. Fill the jar with the ingredients completely, tamping them tightly.
4. To prepare the marinade, water is poured into the pan and brought to a boil. Other dry ingredients stated in the recipe are poured to it.
5. When sweet and salty grains are completely dissolved in hot water, you need to pour refined oil into the mass. The mixture is boiled for 3-4 minutes, after which table vinegar is poured into it, and the stove immediately turns off.
6. The packed contents of the jar are poured with hot marinade.

Daily cabbage pieces will be ready in 8-9 hours, being cool. Store snacks in the refrigerator.

With beets

Ingredients: 2 kilos of white cabbage, 270 g of raw beets, 5-7 garlic cloves, 5 peas of allspice, bay leaf, a liter of purified water, 3-4 tbsp. spoons of granulated sugar, 3 tbsp. l. salt, 170 ml apple cider vinegar.

1. Cabbage gets rid of contaminated and damaged leaves. The vegetable is thoroughly washed, left to drain for 3-4 minutes, after which it is cut into small pieces. The optimal size is 4 cm.
2. Beets are peeled, washed, chopped with a grater with large divisions. The garlic is peeled and coarsely chopped.
3. To prepare a hot marinade, you need to pour water into a saucepan, pour pepper, add lavrushka and the remaining bulk ingredients. The contents of the container are brought to a boil, after which the mixture is boiled for 8-9 minutes.
4. The pan is removed from the heat, vinegar is poured into it, the components are mixed.
5. Prepared vegetables and garlic are placed in a large glass jar - in layers. The still hot marinade is poured on top.
6. Next, the snack is left at room temperature for 24 hours.

The finished dish can be served immediately for dinner. For storage, the bank is rearranged in coolness. For example, on the bottom shelf of the refrigerator.

Just an incredible recipe in a jar

Ingredients: a head of fresh cabbage, 2 carrots, 2 liters of boiled water, 1 large spoonful of liquid honey (or granulated sugar) and coarse salt.

1. The cabbage is finely chopped. Carrots are rubbed on a grater with large holes or cut into strips.
2. Prepared vegetables are combined and gently mixed. You don't need to crush them!
3. With the indicated ingredients, a three-liter glass jar is filled almost to the top.
4. Boiled water cools down. It may require a little more or less than indicated in the recipe. The liquid is poured into the jar in small portions, it should gradually be absorbed into the pressed vegetables.
5. As soon as the liquid stops descending, salt, honey or sugar is laid out on top of the vegetables.
6. The jar is installed in a deep container, as the juice will actively stand out in the process.
7. A day later, the appetizer is completely ready.

Cabbage is served with vegetable oil and onion half rings.

Quick salting option with cranberries

Ingredients: 2 kilos of white cabbage, 0.7-0.9 kg of fresh carrots, 3 large spoons of granulated sugar and table salt, 140-160 g of fresh or frozen cranberries.

1. Carrots are thoroughly washed and peeled. Next, the root crop is rubbed on a grater with small or medium holes.
2. The upper leaves are removed from the cabbage - washed and dried. The vegetable itself is finely chopped and poured into a capacious bowl along with carrots.
3. The berries are washed well and laid out in a colander. All excess liquid should be removed from them.
4. Coarse salt combines with sugar. Next, the resulting bulk mixture is sent to the vegetables.
5. All components are mixed and kneaded until juice appears.
6. Prepared leaves are laid out at the bottom of a wide, shallow plastic container. On top of the layers go either vegetables or cranberries.
1. The cabbage is cut and well kneaded. Next, the vegetable is combined with coarsely grated peeled root crops.
2. Spices are sent to the mass.
3. The future snack is rammed into a three-liter jar.
4. The brine is prepared separately. The remaining dry ingredients are poured into the pan, very hot water is poured. Vinegar is diluted in the liquid. The resulting mixture is left to cool.
5. Not hot brine is poured into a jar of vegetables. Excess air is released from the container with a spoon in the process.