Made by marinating shredded cabbage and carrot in a hot, spiced vinegar brine with garlic, bay leaf and peppercorns, kapusta is a classic spiced pickle from Russian tables. Preparing the brine in a pressure cooker shortens the overall marinating time.
Combine the cabbage, carrot and garlic in a large bowl and mix well.
Boil the vinegar, oil, water, sugar, salt, bay leaf and peppercorns in the pressure cooker, uncovered, for five minutes.
Pour the boiling brine over the vegetables, mix well and leave to cool at room temperature for one hour.
Transfer to jars and marinate in the fridge for at least one day before serving.
Do not open the pressure cooker lid before the steam has fully released; opening it under pressure can cause serious burns.
1 gün beklemek bana az geldi, lahana hâlâ çok çiğ ve keskin kaldı; 2 ya da 3 gün beklesem tat daha mı yumuşar, yoksa sirke oranını mı azaltmalıyım?
Salamurayı 5 dakika yerine 8 dakika kaynattım, tuz biraz daha erisin istedim; sonuç çok değişmedi ama karabiber taneleri biraz daha yoğun bir tat bıraktı, bir dahaki sefere yine aynısını yapacağım.
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