Cooking description:
I will tell you more about how to cook sauerkraut with pepper below. It is better to take red or yellow peppers, the “swallow” variety is worse. Cooked cabbage can be stored for up to 3 months in a cold place. A balcony, refrigerator or cellar will do. The cabbage is crispy and tasty. Before serving, you just need to fill in the oil and the ready-made vegetable salad is ready!
Main Ingredient: Vegetables / Cabbage / Bell Pepper / White Cabbage
Dish: Blanks / Pickling
Ingredients:
- White cabbage - 2-3 Kilograms
- Carrots - 3-4 Pieces
- Bulgarian pepper - 2-3 Pieces
- Salt - 2 Tbsp. spoons
Servings: 6
How to cook "Sauerkraut with pepper for the winter"
Prepare all ingredients.
Wash the cabbage, remove the stalk and top leaves. Chop the cabbage thinly.
Grate carrots for Korean carrots.
Add to the cabbage. Sprinkle with salt. Stir well, pressing lightly with your hands.
Cut the bell pepper into slices, add to the vegetables.
Place under a press and leave at room temperature for 3-4 days. Open the cabbage every day and poke it with a wooden stick to release the gas.
Arrange the cabbage in clean, sterilized jars, close the lid. Store in a cool place.
Sauerkraut with pepper is ready, bon appetit!