How to pickle cabbage with pepper so that it is sweet and crunchy

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In order for the cabbage to turn out sweet and crispy, it is important to know a few secrets that will make your marinade perfect. It is interesting that the process of pickling cabbage dates back to ancient times: even in the Middle Ages, it was used as a main winter dish due to its long-term storage.

To achieve the perfect balance between sweetness and crunch, it is important to choose high-quality ingredients. Use juicy white cabbage, because the final result depends on its texture. Add sweet bell pepper – it will not only emphasize the taste of cabbage, but also add brightness to the finished dish.  Fresh grated carrots will also not hurt.

The basis of the marinade is sugar and vinegar. Sugar is responsible for the same desired sweetness, but do not overdo it – one glass for 2 liters of marinade will be enough. But apple cider vinegar will provide a milder taste instead of the usual one. For greater crunch, cabbage can be covered with a cold marinade instead of hot – this will slow down the fermentation process.

To keep the cabbage crisp even after several weeks, add cherry or currant leaves to the marinade. They contain natural preservatives that prevent vegetables from softening. Such cabbage will become a real decoration of your table, perfectly combined with other dishes.