Spicy cabbage I recommend the recipe for this cabbage to the lovers of vinaigrette. It is possible to add such cabbage to boiled vegetables. A very interesting taste is acquired by cabbage in such a combination of spiciness and acuteness. This cabbage is delicious in lean days, as an independent dish, and in combination with boiled vegetables. Of course, anise is a specific spice, and, nevertheless, it is worth trying such a combination. Sour cabbage with anise is an old Russian recipe.
Ingredients:- White cabbage 1200 g
- Horseradish root 30 g
- Anis 5 g
- Water 1000 ml
- Salt 30 g
- Sugar 25 g
- Step 1 To ferment cabbage, you need to take quality white cabbage, horseradish, anise; water salt and sugar.
- Step 2 Clean the horseradish root. Cut into pieces and grind in a blender (you can use a grater).
- Step 3 Prepare the brine beforehand: boil 1 liter of water, add 1 tablespoon of salt and 1 dessert spoonful of sugar. Stir. Give a few minutes to puff. Strain the brine through gauze. Cool it down.
- Step 4 Head cabbage to peel off the top leaves. To cut in half. Shred cabbage. Add anise and crushed horseradish. Stir, slightly primed cabbage.
- Step 5 Add the cabbage with horseradish and anise in a saucepan.
- Step 6 Pour the brine with a pickle and cover with a saucer. From above put the load, which will seal the cabbage, the brine completely must cover it. Leave in a warm place to complete the fermentation process. The process of leaven of cabbage can take place in 3-5 days (depends on temperature). Must taste cabbage. My cabbage stood for 5 days. The apartment is not very hot.
- Step 7 Every day, remove the resulting foam, pierce the cabbage with a wooden stick to the bottom in several places to release the resulting gases during fermentation. Otherwise - cabbage will become bitter with an unpleasant smell.
- Step 8 Put cabbage in a refrigerator to stop the fermentation process. Serve cabbage as an independent dish. Add to the vinaigrette, as the horseradish will allow it to stay fresh longer.