Cook Time | 30 minutes |
Servings |
Ingredients
- 1 kg Cabbage
- 1 piece Parsnip medium size
- 1 piece Carrot
- 1 piece Pepper red chili
- 20 gram Salt
Ingredients
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Instructions
- Put all the vegetables in an enamel pan, sprinkle with salt and RUB well with your hands, squeezing out the juice. It is better to do this in gloves, as the composition of the hot pepper, and then your hands will burn. Leave the cabbage under the yoke for 3 days in a warm place for fermentation. Every day, the cabbage should be mixed. After three days, put the cabbage in glass jars and put it in the refrigerator.
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