Pickled Cabbage

(Lahana Tursusu)

1 kg white cabbage, chopped
1 medium sized carrot, sliced

Yeast (pickle juice):
8 cup (2Lt) water
3/4 cup vinegar
1 tbsp salt
1 tsp red pepper
5 garlic cloves, coarsely mashed with salt

Cook the cabbage for about 3-4 minutes, drain.

Layer the cabbages into the large clean glass jar (or jars). Put a few slices of carrot between the layers.

Bring to boil water, vinegar, salt, red pepper and garlic for about 3-4 minutes into the large pot. Turn the heat off. Put it aside to become tepid. Cover the cabbages with this water. You can pour out the remaining water.

Place heavy object over it. Tightly cover the jar. Keep it cool and humid place for about 8 to 10 days.

Need To Know About Making Pickles :

Make sure the vegetables are small sized. Early vegetables (precocious) are not suitable for pickles.

You should use good quality vinegar. If you think vinegar is not sharp enough to make good pickles, then, boil the vinegar into the aluminum pot for 3-4 minutes,

The yeast of pickles prepared in copper or tinned container causes acid poisoning. For that reason, pickle juice should be prepared in the Teflon, steel or aluminum pots.