If you want to make pickled cabbage with truly delicious taste like from barrel, look no further! This seasoning has oak bark, which gives unique flavor.<\/p>\n
It’s recommended to use white\/Dutch cabbage.<\/p>\n
Proportion: <\/strong> 50g of seasoning for 1 kg of cabbage.<\/p>\n How to make: <\/strong> If you want to make pickled cabbage with truly delicious taste like from barrel, look no further! This seasoning has<\/p>\n","protected":false},"featured_media":25620,"template":"","meta":{"_acf_changed":false},"product_cat":[1139,1206,1284],"product_tag":[],"acf":[],"_links":{"self":[{"href":"https:\/\/gastronomy.nz\/en\/wp-json\/wp\/v2\/product\/26967"}],"collection":[{"href":"https:\/\/gastronomy.nz\/en\/wp-json\/wp\/v2\/product"}],"about":[{"href":"https:\/\/gastronomy.nz\/en\/wp-json\/wp\/v2\/types\/product"}],"version-history":[{"count":0,"href":"https:\/\/gastronomy.nz\/en\/wp-json\/wp\/v2\/product\/26967\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/gastronomy.nz\/en\/wp-json\/wp\/v2\/media\/25620"}],"wp:attachment":[{"href":"https:\/\/gastronomy.nz\/en\/wp-json\/wp\/v2\/media?parent=26967"}],"wp:term":[{"taxonomy":"product_cat","embeddable":true,"href":"https:\/\/gastronomy.nz\/en\/wp-json\/wp\/v2\/product_cat?post=26967"},{"taxonomy":"product_tag","embeddable":true,"href":"https:\/\/gastronomy.nz\/en\/wp-json\/wp\/v2\/product_tag?post=26967"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
\n1. First you need to prepare a brine. Pour 600 ml of water into a saucepan, add the seasoning for pickled cabbage ‘barrel style’ and bring to a boil. Let the brine simmer for a couple of minutes, remove from heat and leave to stand under the lid for 20-30 minutes.
\n2. Meanwhile, chop 1 kg of cabbage, grate one medium carrot. Then mix the cabbage thoroughly with the carrots and put into the fermentation container.
\n3. Filter the brine and pour it into the fermentation container with cabbage. Squeeze the cabbage, cover it with a napkin and leave it at room temperature for three days, periodically piercing it with a wooden stick to release fermentation gases. Then put the cabbage in a cold place.<\/p>\n","protected":false},"excerpt":{"rendered":"