Peliustka: Pickled Cabbage Chunks with Beetroot

1. 1 White cabbageopakowanie 1,2 kg ≈ $2.40 1,5 kg
2. 2 Beetroot≈ $2.50 za kg 200 g
3. 3 Garlic≈ $10.00 za kg 30 g
4. 4 Sunflower oilopakowanie 900 ml ≈ $3.50 100 ml
5. 5 Vinegar 9%opakowanie 500 ml ≈ $1.30 80 ml
6. 6 Saltopakowanie 1 kg ≈ $0.90 45 g
7. 7 Sugaropakowanie 1 kg ≈ $1.60 60 g
8. 8 Black peppercorns 2 g
9. 9 Bay leaves 1 g

Szare elementy to sól, przyprawy i składniki o wadze poniżej 30 g na słoik – zazwyczaj masz je w domu, więc nie są uwzględnione w cenie słoika. Cukier, ocet i olej od 30 g są uwzględnione w kosztorysie.

Sposób przygotowania

1. 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.

2. Sterilize a 3 l jar over steam for 20 minutes or in the oven at 120 °C for 15 minutes.

3. Layer the cabbage, beetroot², and garlic³ in the jar, adding the bay leaf and peppercorns, and pack down firmly.

4. 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.

5. Pour the hot marinade over the cabbage to the rim, place a weight on top, and cover with cheesecloth.

6. Leave at 18–22 °C for 3 days until the cabbage is pink and slightly sour, then seal with a lid and refrigerate.

7. Store in the refrigerator for up to 2 months, and keep an opened jar in the refrigerator for up to 3 weeks.