Salt-pickled white cabbage and carrots

Ingredients for 4 servings:

• 1 m.-large white cabbage
• 1 bunch of carrots
• 5 garlic cloves
• 2 Pepper
• 1 tbsp vinegar per liter
• 30 g salt per liter

Instructions

Working time approx. 1 hour; Rest period approx. 14 days; Total time approx. 14 days 1 hour

vegan

Wash the white cabbage and chop into large pieces. Peel the carrots and cut into 0.5 cm slices. Peel the garlic and cut the cloves in half. Place all the vegetables (including chili peppers if desired) in a pickle jar. Then dissolve 1 liter of water with 30 grams of salt and 1 tablespoon of vinegar and pour over the vegetables. Repeat until all the vegetables are covered with this water-vinegar mixture. Alternatively, you can use the juice of one lemon instead of the vinegar. I prefer vinegar, as otherwise you would probably have to squeeze 8 lemons. My pickle jar is filled with about 5-6 liters. The amount can vary depending on the container. It is important that everything is covered with the mixture. Seal it airtight (the pickle jar has a water rim for this) and stir every day with a clean plastic spoon. Store in a cool place, e.g., the bedroom. The vegetables are ready after 2-3 weeks. It is best to taste it frequently to see if it tastes salty and fermented. Be careful not to touch it with your hands because of the germs. Always use a clean spoon.