Crispy cabbage "pelew": a recipe for cooking

Crispy sauerkraut is good for any side dishes, meat and fish dishes, as an independent dish and as an appetizer for the traditional Russian alcoholic beverage - vodka. It is a storehouse of vitamins at a time when vegetables and fruits lying on shelves, for the most part only look like seasonal brethren. Especially delicious "pelue", the taste of which we remember from childhood.

Cabbage "pelewock": recipe, photo

A good, right "pie" is not obtained from every head. For its preparation you should choose late and medium varieties, as they have dense, fleshy and elastic leaves. If you ferment the early cabbage, then such a preparation will be soft, mushy and unappetizing. White big heads with a sweet cob inside - that is necessary, such "peljutka", it turns out especially tasty. There is another little trick: it is necessary to sap cabbage only on days with male names - Monday, Tuesday and Thursday. Although there is no scientific justification for this phenomenon yet, but on other days the "pellet", the recipe of which will be carefully observed, is not entirely successful. Well, as you know, do not take this case for women during monthly ailments, otherwise the result will be unpredictable, despite all their efforts.

"Peljukka": recipe in Korean

First, we make a brine: 1 liter of water is brought to a boil, we put 2 tablespoons of salt (do not take iodized salt), a glass of table vinegar and half a glass of granulated sugar. Stir all until dissolving the loose components, boil the brine for a minute, turn it off and wait until it has cooled to room temperature. At this time, we cut the middle kapustin with plates. "Peljukka" (the recipe we are considering) suggests the presence of beets, which gives it a beautiful pink color. To taste, choose a small or more beets and carrots, cleaned and cut into thick straws. Two cloves of garlic should be cut into thin plates. We take a clean container - it can be a can, enameled pan or a wooden vessel, but not aluminum. At the bottom put an even layer of cabbage, on top of it - a layer of carrots, garlic and beets and so on until the end of the ingredients, densely primed each layer. We pour 2-4 spoons of lean oil on top, it is better than home with a smell, but it will also be refined ,. Fill with cooled marinade. Now cabbage should be put in a warm place under the press, and then another day in the refrigerator. Everything is ready delicious "pelew".

Traditional "pie": recipe without vinegar

This sauerkraut is prepared similarly to the previous version, with the difference that the brine does not include vinegar, but spices are added - bay leaves and peas of black and sweet-scented peppers. How many spices to put - a matter of taste, but still should not be too carried away, so that spices do not score the taste of cabbage, 2-3 peas will be enough. The same applies to laurel leaves. Since such a cabbage "pelew" is prepared without the addition of vinegar, the duration of its sour will be longer, about 7-8 days.