Pickled white cabbage

Ingredients for 1 servings:

• 1 white cabbage, approx. 2.5 – 3 kg
• 15 cloves garlic
• 1 tbsp citric acid
• 1 small jar of chickpeas (Turkish tea glass)
• 6 tbsp salt, granulated
• 1 small apple
• 3 carrots
• 1 tbsp chili pepper(s)
• 8 sprigs of parsley
• n. B. vinegar
• n. B. water

Instructions

Working time approx. 40 minutes; Total time approx. 40 minutes

Peel the carrots and cut into 2-3 cm pieces. Place the garlic pieces in a mortar with about 1 tablespoon of salt and roughly grind. Trim the white cabbage and cut into pieces. Place the whole apple and a few chickpeas in a 6-7 l preserving jar. Then place the cabbage pieces tightly in the jar. Place a few carrot pieces on top. Add 1 tablespoon of salt, a few chickpeas, a little garlic, and a little chili. Continue layering in this order until the jar is full. Pour half with vinegar and half with boiled water. If the tap water is very hard, use still mineral water. Leave about a finger’s width of space. Add the citric acid. It’s not necessary to use citric acid, but it keeps the pickled vegetables crisp. Place the parsley stalks on top. Place cling film over the jar, then close with the lid. The pickled vegetables can absorb the water in 3-4 days, and you can then add a little salt water. Wait 2 weeks before eating.