Peliustka: Pickled Cabbage Chunks with Beetroot

Name: Peliustka: Pickled Cabbage Chunks with Beetroot
Total time: 40 min
Yield: 3 L の瓶1本
Cuisine: 家庭料理
Ingredients: White cabbage — 1.5 kg; Beetroot — 200 g; Garlic — 30 g; Sunflower oil — 100 ml; Vinegar 9% — 80 ml; Salt — 45 g; Sugar — 60 g; Black peppercorns — 2 g; Bay leaves — 1 g

Large chunks of cabbage and beetroot covered with hot marinade. After three days at room temperature, the cabbage turns pink and crisp.

所要時間: 40 分
瓶: 3 L
材料: ≈ $4.53
保存方法: 最大2か月

密閉した瓶は涼暗所で最大 2 か月保存できます。開封後は冷蔵庫で最大 21 日間です。

保存食（瓶詰め）肉なし

Peliustka: Pickled Cabbage Chunks with Beetroot

材料

1 White cabbageパック 1.2 kg ≈ $2.40 1.5 kg
2 Beetroot≈ $2.50 / kg 200 g
3 Garlic≈ $10.00 / kg 30 g
4 Sunflower oilパック 900 ml ≈ $3.50 100 ml
5 Vinegar 9%パック 500 ml ≈ $1.30 80 ml
6 Saltパック 1 kg ≈ $0.90 45 g
7 Sugarパック 1 kg ≈ $1.60 60 g
8 Black peppercorns 2 g
9 Bay leaves 1 g

グレーのアイテムは、塩、スパイス、および瓶1個あたり30g未満のものです。これらは通常家にあるものなので、瓶の価格には含まれません。砂糖、酢、30g以上の油は価格に含まれます。

作り方

Cut the cabbage head into 4–5 cm chunks with the core attached so the leaves hold together, slice the beetroot² into 3–4 mm pieces, and peel and halve the garlic³.
Sterilize a 3 l jar over steam for 20 minutes or in the oven at 120 °C for 15 minutes.
Layer the cabbage, beetroot², and garlic³ in the jar, adding the bay leaf and peppercorns, and pack down firmly.
Bring the water (about 900 ml) to a boil with the salt⁶ and sugar⁷, remove from the heat, and stir in the oil and vinegar⁵.
Pour the hot marinade over the cabbage to the rim, place a weight on top, and cover with cheesecloth.
Leave at 18–22 °C for 3 days until the cabbage is pink and slightly sour, then seal with a lid and refrigerate.
Store in the refrigerator for up to 2 months, and keep an opened jar in the refrigerator for up to 3 weeks.