Peliustka: Pickled Cabbage Chunks with Beetroot

1. 1 White cabbageупаковка 1,2 кг ≈ $2.40 1,5 кг
2. 2 Beetroot≈ $2.50 за кг 200 г
3. 3 Garlic≈ $10.00 за кг 30 г
4. 4 Sunflower oilупаковка 900 мл ≈ $3.50 100 мл
5. 5 Vinegar 9%упаковка 500 мл ≈ $1.30 80 мл
6. 6 Saltупаковка 1 кг ≈ $0.90 45 г
7. 7 Sugarупаковка 1 кг ≈ $1.60 60 г
8. 8 Black peppercorns 2 г
9. 9 Bay leaves 1 г

Сірим позначено сіль, спеції та те, чого в банку йде менше 30 г: це зазвичай є вдома, у ціну банки не входить. Цукор, оцет і олію від 30 г у ціні враховано.

Спосіб приготування

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.