Ingredients

Title Value
1. White cabbage 1 kg
2. Carrot 1 PC.
3. Bell pepper 2 PC.
4. Black pepper 5 PC.
5. Bay leaf 2 PC.
6. Salt 1 tbsp
7. Sugar 50 gram
8. Vinegar 2 tbsp
9. Vegetable oil 6 tbsp
10. Water 500 Ml

Cooking

1 . Stage

Shred the cabbage finely, I use a vegetable peeler. Grate carrots with a grater for Korean carrots. Pepper slice thinly.

1. Stage. Shred the cabbage finely, I use a vegetable peeler. Grate carrots with a grater for Korean carrots. Pepper slice thinly.

2 . Stage

Stir the vegetables. Transfer to a glass container. (You can jars) Add black pepper and bay leaf.

1. Stage. Stir the vegetables. Transfer to a glass container. (You can jars) Add black pepper and bay leaf.

3 . Stage

Prepare the marinade. In boiling water add salt, sugar - stir until dissolved. Add vinegar, vegetable oil. Add vinegar, vegetable oil and stir. Pour the marinade on vegetables, cover with lid and after cooling we put in the fridge for 12 hours.

1. Stage. Prepare the marinade. In boiling water add salt, sugar - stir until dissolved. Add vinegar, vegetable oil. Add vinegar, vegetable oil and stir. Pour the marinade on vegetables, cover with lid and after cooling we put in the fridge for 12 hours.

4 . Stage

The pickled cabbage is ready! It turns out very tasty. And I wish you a good appetite, a good mood and all the best!

1. Stage. The pickled cabbage is ready! It turns out very tasty. And I wish you a good appetite, a good mood and all the best!