Cooking Time
1 h. 50 min.
Serves
14
Difficulty
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About This Recipe
Our ancestors noticed that our ancestors always stocked up on a very useful product like sauerkraut in winter. Sauerkraut is rich in potassium and other beneficial substances. Surprisingly, sauerkraut is much more beneficial than raw cabbage. So let's get started with preparing spicy Georgian-style sauerkraut with beets.
Ingredients List
Total Ingredients: 9
Serves:
Ground red pepper - 13 g
Pepper black peas - 2 pcs.
Bay leaf - 1 g
Allspice - 1 g
Sugar - 2 pcs.
Beet - 1 pcs.
Celery - 1 pcs.
Garlic - 10 pcs.
Chilli - 1 pcs.
Nutrition Facts
Serves:
🥓
Fat
2г
🍚
Carbohydrates
92г
🥩
Proteins
15г
🔥
Kcal
Daily Values
Preparation Steps
Step 1
First, let's prepare the ingredients. Take a medium fork of cabbage and cut it in half. Cut each half into layers approximately 3 cm wide. Cut each layer in such a way that we get pieces 3 by 3 cm. The so-called petals, that is, petals. There is no need to separate the cabbage into individual leaves.
Step 2
Clean and wash the beets. Let's cut it in half. And cut each half into plates about 1.5-2 mm thick.
Step 3
Wash and cut celery stalks into plates. Celery can be put or not put as you wish. I put two stems. You can put a lot of celery. It does not spoil the taste and even vice versa. You can do without it.
Step 4
Peel and slice the garlic. For spicy lovers, you can take more garlic.
Step 5
Take chili pepper. Cut it into rings. For those who do not like spicy seeds can be removed. I like spicy food, so I used chili peppers along with the seeds.
Step 6
Take a deep container. I had a plastic bucket with a lid. Put some beets on the bottom. Put a layer of cabbage on top. A little garlic, hot pepper. Then again a layer of beets, cabbage, and so on, until all our vegetables run out.
Step 7
Now we will prepare the brine. About 1 liter of filtered water is needed for 1.5 kilograms of cabbage. Add salt and sugar to the water at the rate of 2 tbsp. spoons of salt with a small slide and 1 tbsp. spoon without the top of sugar for every liter of cold raw water. Add a bay leaf, black peppercorns, allspice, and a few cloves if desired. You can dilute the brine in cold water and immediately fill it with cold brine. I boiled the brine with spices. Let the mixture of spices boil in water for five minutes. It is in hot water that the spices activate and give off their taste and aroma. Cool the brine well. As for me, next time I will add more sugar.
Step 8
Pour cold brine over the prepared vegetables. Don't worry if the brine doesn't completely cover the vegetables. Almost immediately, the vegetables will begin to release juice, and the brine will be enough. Place a small plate or saucer on top of the vegetables so that the size of the plate is slightly smaller than the diameter of the container. Place a load on top. I usually use a three-liter jug filled with water
Step 9
Put the container with vegetables and brine in a bowl or a deep plate, in case there is too much juice.
Step 10
Leave your Georgian cabbage in this state for at least 3 days in a warm room. In principle, you can try it already on the 3rd day. In general, in order for the cabbage to ferment well, give it 7 days. After a day or two, you can remove the wick and cover the cabbage with a lid. At the same time, it is better to leave the plate so that it prevents the cabbage from floating. In my opinion, cabbage acquires the most intense taste after about 5-7 days. To store, put the cabbage in the refrigerator (if you have time before it runs out?).
Step 11
Do not pour out the cabbage brine. It can be poured into a bottle. It is fermented and can be reused to make sauerkraut faster. To do this, add 1 tablespoon without a pinch of salt to 1 liter of brine and pour the same amount of vegetables. In this case, the cabbage will ferment much faster in about 1-2 days.
Enjoy your meal!
Follow the instructions step by step