快速泡菜卷心菜（配胡萝卜）

Name: 快速泡菜卷心菜（配胡萝卜）
Total time: 1440 min
Yield: 1 份
Cuisine: 家常菜
Ingredients: White cabbage — 180 克; Carrots — 50 克; Garlic — 4 克; Vinegar 9% — 10 毫升; Sugar — 8 克; Salt — 3 克; Sunflower oil — 8 毫升

脆口素食泡菜，搭配胡萝卜和薄片蒜瓣，酸甜入味。无需煮沸，冰箱腌制24小时后风味更浓郁。

烹饪时间: 24 小时
份量: 179 kcal
材料: ≈ $0.48
蛋白质: 4 g

沙拉素食儿童友好

材料

1 White cabbage包装 1.2 千克约等于 $2.40 180 克
2 Carrots≈ $1.50 每千克 50 克
3 Garlic≈ $10.00 每千克 4 克
4 Vinegar 9% 10 毫升
5 Sugar 8 克
6 Salt 3 克
7 Sunflower oil 8 毫升

灰色行表示常备食材：盐、油、香料。它们不计入每份价格。

做法

将卷心菜切成薄丝，胡萝卜切丝，蒜瓣切成薄片。
将蔬菜放入碗中，用手轻轻揉搓1分钟。
加入盐、糖、醋和油，充分拌匀。
将卷心菜紧密装入容器，盖上盖子，用勺子压实。
冰箱腌制24小时，卷心菜会释放汁液并变得脆口。

小贴士

为什么这样做: Knead the cabbage by hand to release its juice, so it soaks up the marinade faster and doesn't stay dry. If you skip kneading, the brine spreads unevenly.
可替换食材: Instead of vinegar, use lemon juice (10 ml), but the cabbage will be a bit softer. Replace the sugar with honey (8 g), but the marinade will thicken.
常见错误: If the cabbage isn't crunchy after a day, it was kneaded too much or salted too little. To check, press with a finger: if it's soft, it's over-salted.
保存与加热: Keeps for 5 days in the fridge. No need to reheat, eat it cold. Don't put it in the freezer: the brine will be diluted by ice.
搭配建议: Serve with a dark bread sandwich and raw sausage, or as a side to boiled chicken at lunch.