Appetizing Pickles | Only one night needed to marinate crisp and refreshing pickles
Cabbage florets and diamond-cut carrot get a three-hour salting, then spend a single night in pickled-chili brine with rice vinegar and sugar, rewarding minimal effort with lively, snappy pickle.
Instructions
- 1
Prepare the necessary ingredients.
- 2
Remove the hard core from the cabbage and break it into small pieces.
- 3
Add 12 grams of salt, mix evenly by hand, marinate for 3 hours, and squeeze out the excess water.
- 4
Peel the carrots and cut them into small diamond-shaped pieces, add 3 grams of salt to draw out the water, and set aside.
- 5
Prepare a clean, dry, and oil-free container, add the pickled chili water (together with the pickled chilies), rice vinegar, sugar, and cooled boiled water, and stir until the sugar is dissolved.
- 6
Place the cabbage and carrots into a container, pour the seasoning sauce over the ingredients until they are completely submerged, seal it, and refrigerate overnight before eating.
- 7
In this way, a small dish that is both appetizing and delicious is ready.
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Ingredients
Main Ingredients
- Cabbage400g
- Carrot100g
- Pickled chili water150g
- plain boiled water (cooled)100g
Seasonings
- rice vinegar150g
- white sugar60g
- Salt15g