Early Pickled Cabbage
It is known that after cutting the vegetables it looses the great part of its vitamins. Cabbage is a surprising exception. Vitamin C within the cut cabbage is ten times more than it is exist on the whole cabbage. Today we are going to make early pickled cabbage for just days.
How to cook early pickled cabbage
Make small slices form cabbage, cut carrot into big pieces, cut apple into small pieces mix it and put into a litter glass containing pot and press it well. Put water, salt, sugar into the pot and put on the fire, boil it, turn it off add honey and mix it.
Pour marinade on the cabbage, put a press on it, remove the container into the pot, so as while getting pickled let the liquid part to remove there. Keep under room temperature, take of the press for a few times during the day, than make holes p to the ground part with a stick, so as make the gases come out. Pickled cabbage may be eaten on the third day. Keep in the fridge.