How to make instant red cabbage pickle with Raspberry Restaurant
Cabbage Pickle Red Restaurant: Pickled cabbage is one of the pickles that everyone loves, the dish is very tasty and it excites anyone to try it a little. If you like to cook this delicious pickle at home for an hour, go with this raspberry.
Ingredients for a small glass
Red cabbage;
Salt; tbsp
Enough red vinegar
Red cabbage pickle recipe
Red cabbage pickle recipe
Crushing red cabbage
To prepare the red cabbage in the restaurant we first open and wash the red cabbage in the phlegm in order to remove the excess water and dry it and then put the cabbage on the kitchen board and make it into thin and thin strips. We crush
Prepare red cabbage
After crushing the red cabbage, pour it into a large bowl and sprinkle some salt on them, turning the cabbage over and resting the cabbage for 5 minutes.
Add the spices and vinegar
Then pour the cabbage into the dry glass that is intended for pickling and pour the vinegar on them to cover the cabbage completely and tighten the glass lid so that the air does not penetrate into the pickled glass for a long time. We keep it in a cool, dry place for 6 weeks to prepare our red cabbage.
Instant red cabbage pickle
The cooler the red cabbage is, the better the color and quality of the pickle. If you would like to make pickles earlier so you can eat faster, when you have chopped the cabbage, pour into a saucepan and place vinegar on it and cook over heat to boil, then allow to cool and allow to cool. And then pour in a completely dry glass and put in the fridge and use it at any time, though you won't get the original quality of the first pickle. To make a quick red cabbage pickle you need to use fresh cabbage.
To prepare the red cabbage in the restaurant we first open and wash the red cabbage in the phlegm in order to remove the excess water and dry it and then put the cabbage on the kitchen board and make it into thin and thin strips. We crush
Prepare red cabbage
After crushing the red cabbage, pour it into a large bowl and sprinkle some salt on them, turning the cabbage over and resting the cabbage for 5 minutes.
Add the spices and vinegar
Then pour the cabbage into the dry glass that is intended for pickling and pour the vinegar on them to cover the cabbage completely and tighten the glass lid so that the air does not penetrate into the pickled glass for a long time. We keep it in a cool, dry place for 6 weeks to prepare our red cabbage.
Instant red cabbage pickle
The cooler the red cabbage is, the better the color and quality of the pickle. If you would like to make pickles earlier so you can eat faster, when you have chopped the cabbage, pour into a saucepan and place vinegar on it and cook over heat to boil, then allow to cool and allow to cool. And then pour in a completely dry glass and put in the fridge and use it at any time, though you won't get the original quality of the first pickle. To make a quick red cabbage pickle you need to use fresh cabbage.