Pickled / fermented PEPPER IN 6 DAYS! A simple recipe for preparing for the winter!

Hot sauerkraut is a great appetizer that perfectly complements meat dishes, kebabs, lobio.
In my video recipe, I suggest hot peppers that are stored for the winter and can be used at any time of the year. Very quick and easy to cook and pickle. Probably this health-improving recipe for making green hot peppers, from the many that exist in nature - after all, it is pickled and salted, and what is not done with it ... In this case, it is possible to call the pepper exactly salted, as well as sauerkraut. Its rich, rich taste develops during a sufficiently long exposure (6 days). Bomb!
INGREDIENTS:
SPICY or SWEET PEPPER - 2Kg.
GARLIC - 3-4 Cloves
PINEAPPLE - 150 grams
CABBAGE - 150 grams
Black peppercorns 10 grams
WATER and SALT
PER 1 liter - 30 grams of salt
👀 Bon appetit!
Friends, thank you all for watching!
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