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Georgian sauerkraut

Georgian sauerkraut

Category: Blanks
Georgian sauerkraut

Ingredients

white cabbage 3kg
salad beet 1-2 pcs
celery, parsley, dill umbrellas or herbs 1 bundle
bitter pepper 1-2 pcs.
garlic 1-2 goals
Rossol
water 1 l
salt 2 tbsp. l. without slide

Cooking method

  • Wash the greens, cut the pepper into rings, cut the garlic cloves lengthwise into 2-3 parts, cut the head of the cabbage into 8-10 parts through the stump, thin the beets.
  • Place cabbage in a saucepan, shifting beets, sprigs of herbs, garlic and hot pepper.
  • Boil the brine, let it cool slightly and pour over the cabbage to cover it. Put a load on top (a jar of water). Let the cabbage ferment (from 4 to 7 days depending on the room temperature).
  • After fermentation, transfer to a convenient container (I have a 3 liter jar), close and refrigerate.
  • Serve slices of cabbage, cut into pieces across for easy handling.
  • Tasty, aromatic and a little spicy!
  • The most important thing is to add celery, all the flavor is in it. I put less garlic, just for the bouquet, so to speak.

National cuisine

Georgia

Anhen
Do you need to pierce it on the days when it is fermented? Well, so that the air comes out?
Elenka
Quote: Anhen

Do you need to pierce it on the days when it is fermented? Well, so that the air comes out?
Good question! Not really necessary. But sometimes I put pressure on the load, there is practically no air, but it comes out a little.
 

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