Pickles and preserves
Ochichuq, a quick jarred appetizer from Uzbek cuisine, is made by topping finely chopped cabbage with garlic and Turkish red pepper flakes, then pouring hot oil over them to release their aroma. A vinegar brine finishes this pickle, which is ready to serve in a few hours.
Mix the finely chopped cabbage with the grated carrot. Rub in half the salt and let it rest for 10 minutes.
Bring the vinegar, sugar, remaining salt, and water to a boil in a pot.
Sprinkle the garlic and Turkish red pepper flakes over the cabbage. Heat the olive oil until smoking, then pour it over the garlic and pepper flakes to release their aroma.
Add the hot brine and mix. Transfer to a jar and refrigerate for at least 2 hours.
Be careful when pouring the hot oil over the garlic and red pepper flakes; it may sizzle and splatter.
Kırmızı lahanayla da yapılır mı, yoksa renk salamurayı mı bozar? Elimdeki beyaz lahana yetmedi, kalan yarısını kırmızı lahanayla tamamlamak zorunda kaldım ve sonuç mor bir salamura oldu.
Kırmızı lahana tadı bozmaz ama salamurayı pembe-mora boyar, bu yüzden tarifte beyaz lahana tercih ediyoruz. Renk sizin için sorun değilse karışık kullanmaya devam edebilirsiniz.
Recipes tried by those who liked this one, fitting the same table.
Suggestions, complaints or questions — we read them all.
Your message has been saved. Our team will read it; if you left an email address, we will reply there when needed.