Ochichuq, a quick Uzbek pickle, gets its aroma from garlic and pepper flakes scattered over shredded cabbage and doused with hot oil. Finished with a vinegar brine, the pickle is ready to serve within a few hours.
Mix the shredded cabbage with the grated carrot and rub with half the salt, then let it rest for 10 minutes.
Bring the vinegar, sugar, remaining salt and water to the boil in a pot.
Scatter the garlic and pepper flakes over the cabbage. Heat the olive oil until it starts to smoke and pour it over the garlic and pepper flakes to release their aroma.
Add the hot brine and mix well, then transfer to a jar and chill for at least 2 hours.
Be careful when pouring the hot oil over the garlic and pepper flakes; it will sizzle and can spatter.
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.
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