| Cook Time | 30 minutes |
| Servings |
Ingredients
- 750 milliliters Water
- 150 milliliters Vinegar (6%)
- 100 milliliters Vegetable oil refined
- 1,5 tablespoon Salt
- 150 gram Sugar
- 3 tablespoons Soy sauce
- 6 pieces Cloves
- 3 cloves garlic
- 1 slice Ginger
- 1/2 teaspoon Turmeric
- 400 gram Cauliflower
- 200 gram Broccoli
- 1/2 piece Bulgarian pepper
- 1/5 piece Beet
Ingredients
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Instructions
- Boil broccoli in salted water for 2 minutes. Grate a piece of beet on a large grater. Spread in 3 half-liter cans of cabbage: in one-cauliflower, in the second-cauliflower with beets, in the third - broccoli.
- In each jar to put strips of bell pepper, put in 2 cloves garlic and 2 slices ginger.
- Cook the marinade: in a saucepan pour 750 grams of water, 150 ml of 6% vinegar, 100 ml of vegetable oil, 1.5 tbsp of coarse salt, 150 g sugar, 2 - 3 tbsp. soy sauce, 6 cloves. In a jar with cauliflower add 1/2 teaspoon turmeric and all the banks pour boiling marinade.
- Close the top lids, cool and put in the refrigerator to marinate for 6-7 days.
- After 7 days, we take out, spread the cabbage on a plate with colored stripes and eat.
- Bon appetit.
