Cabbage sautéed with hot peppers
Sauerkraut and chili peppers are a double pleasure. Crunch and rejoice!
Ingredients
Servings 3 liters- 3 large heads of cabbage
- 2 medium carrots
- sugar - 1 tbsp.
- 2 Art. l. salt
- 1 red hot chili pepper
Cooking
Step 1
Shred the cabbage finely. Finely chop the pepper. Grate carrots. Mix cabbage with peppers and carrots.
Step 2
Pack the mixture tightly into a 3-liter jar, about 6 cm short of the neck.
Step 3
Put salt and sugar on top, pour in so much cold boiled water to just cover the cabbage. Put the jar in a deep pan and leave to ferment for 3 days. From time to time, pierce the contents of the jar with a knitting needle.