How to make cabbage pickles. A refreshing taste that stimulates
How to make cabbage pickles It's crunchy and refreshing taste, so it's a way to make #cabbage pickles that chopsticks keep on going. I like pickles so much that I make them with various ingredients. It's cool and fresh when I eat them in the refrigerator for 1 to 3 days, and it's also very delicious to eat with pizza, chicken, and pasta as a side dish. I'm going to upload a simple tip on making pickles.
6 serving
Within 30 minutes
요리쿡조리쿡
Ingredients
  • Cabbage
    1/4pack
  • red cabbage
    1/4pack
  • Water
    1cup
  • apple vinegar
    1/2cup
  • Sugar
    1/2cup
  • Salt
    1ts
  • dried red pepper
    4ea
  • bay leaf
    4~5piece
Cooking Steps
STEP 1/8
Remove the thick core of the cabbage and red cabbage, cut the shreds, wash them clean, and drain them with a shredded cabbage and red cabbage. I cut the shredded vegetables, so you can put them in one bite with a square cut
STEP 2/8
Boil all the pickle juice ingredients in a pot
STEP 3/8
Boil until sugar is completely dissolved
STEP 4/8
Prepare glass containers by sterilizing them with hot water
STEP 5/8
Put a mixture of shredded cabbage and red cabbage in a disinfected glass bottle. If you have celery, you can remove only the celery leaves and put them on the cold snap. The delicate scent of celery is quite good.
STEP 6/8
Pour hot pickle juice over cabbage and red cabbage. Place bay leaves, used as spices, on top. If you want something more spicy, you can add 1 tsp of mustard to the pickle juice
STEP 7/8
Pour the pickle juice, cover it right away and turn the bottle upside down. This way, it compresses and seals completely
STEP 8/8
Let it cool completely at room temperature and let it ripen in the refrigerator for 1-2 days before eating. It's not hard to make cabbage pickles.
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