Peliustka: Pickled Cabbage Chunks with Beetroot

1. 1 White cabbage包装 1.2 千克 约等于 $2.40 1.5 千克
2. 2 Beetroot≈ $2.50 每千克 200 克
3. 3 Garlic≈ $10.00 每千克 30 克
4. 4 Sunflower oil包装 900 毫升 约等于 $3.50 100 毫升
5. 5 Vinegar 9%包装 500 毫升 约等于 $1.30 80 毫升
6. 6 Salt包装 1 千克 约等于 $0.90 45 克
7. 7 Sugar包装 1 千克 约等于 $1.60 60 克
8. 8 Black peppercorns 2 克
9. 9 Bay leaves 1 克

灰色的是盐、香料以及每罐用量不足30克的配料：这些家里通常都有，不计入罐子价格。用量30克及以上的糖、醋和油已计入价格。

做法

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.