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Pickled cabbage

  • Nutrition Facts
  • Calories: 66
  • Protein: 1
  • Fats: 4,5
  • Carbohydrates: 6,5

    Greetings, dear readers. In this review, our hero will be a pickled cabbage recipe. Usually, for all of us, cabbage in this form is a rather painstaking process and certainly a little joyful. At the same time, today we pickle cabbage quickly and without harm to the nervous system. And let many say that everyone can pickle with vinegar, but there are times when you need to quickly and tasty. And here it is our or a similar version of ours that will come to the rescue. But who came up with such a preparation of pickled cabbage? Right now and learn from the historical digression.

    History of the dish

    According to historians, sauerkraut, and sauerkraut in particular, was first mentioned by the Chinese around the 3rd century BC. True, Chinese cabbage was then fermented, but the mechanism was about the same. By and large, pickled vegetables are a product of lactic acid fermentation. As a result of this discovery, in many countries, such vegetables began to take root more and more actively. For example, in the Slavic countries, this type of snack appeared around the 9th century and was brought to us from Greece.

    Who created the technology itself is still not exactly known, and therefore we will not dwell on this in detail, and this is not necessary. The main thing to understand now is the popularity of the mentioned snack. It was from its appearance that they began to create all sorts of similar options. Among them, undoubtedly, is our today's heroine - instant cabbage, which we pickle with you today.


    • White cabbage - 1 kg
    • Carrots - 200 g
    • Water - 500 ml
    • Sugar - 2 tbsp.
    • Salt - 1 tbsp.
    • Peppercorns - 6-8 pcs.
    • Vinegar 9% - 40 ml


    1. Wash the cabbage, peel and wash the carrots.

      First, prepare all the necessary vegetables

    2. Chop the cabbage into strips.

      Traditionally cut cabbage

    3. Grate the carrots on a coarse grater.

      We will rub the carrots on a coarse grater

    4. Put the cabbage and carrots in a spacious saucepan (I have a glass one).

      Cabbage and carrots are placed in a saucepan

    5. Prepare the marinade. Pour water into a saucepan, add salt, sugar, peppercorns. Bring to a boil and add vinegar.

      For the marinade in a saucepan, mix salt, sugar, pepper and water. When the mixture boils, add vinegar as well

    6. Pour vegetables in a saucepan with hot marinade and cover with a lid, so leave for 12 hours at room conditions, after which the finished pickled cabbage should be stored in the refrigerator.

      Ready still hot marinade is sent to vegetables.

    7. Leave to marinate for 12 hours under the lid.

      Leave to marinate for 12 hours under the lid.

    8. After 12 hours, pickled cabbage is ready, you can serve it to the table.

      After a while, cabbage can be served on the table, and it is better to store it in the refrigerator

    The benefits of the dish

    I think this snack is the best option for those who are afraid to get better. It is good in taste and completely safe for the figure. Of course, if we compare the fermentation recipe and ours, then pickling cabbage is an order of magnitude faster. But there will be more benefits from the pickled version, because pickled vegetables have a number of advantages compared to pickled counterparts. And it should be noted that for Eastern Europe it is still more common to sour, but more and more people like to pickle in Asia and the Caucasus. However, more and more often, due to lack of time, we decide to marinate. What do you choose? What are your favorite blanks? Share your secrets and we will tell our readers about them. Your HozOboz!

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