Georgian sauerkraut

Category: Cold meals and snacks
Kitchen: georgian
Georgian sauerkraut

Ingredients

Cabbage
(small heads)
3 Kg
Salad beet 1-2 pcs.
Celery, parsley 1 large bundle
Dill umbrellas or greenery
Bitter pepper 1 PC.
Garlic 1 head
Brine:
Water 1 l
Salt without a slide 2 tbsp. l.

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 can 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 cabbage slices, cut into pieces across, so that it is convenient to take.
  • 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.


natamylove
Lena, I have celery root, will it work?
Elenka
You need a leafy one, of course, but I think that the aroma from the root will not be worse, cut into strips. Be sure to add parsley and dill!
natamylove
Lena, root cut like beets. large.

But it is very fragrant and I really like its aroma.
And the dill and parsley went dried.

Let's see what happens, but already the water is pink, beautiful.
natamylove
Lena, looked into the cabbage today.
It's already 3 days.
She's still somehow not soft and not quite pink.
It is too early?
it's cold in my house.
Elenka
Natasha, it's early. After a week, she began to acidify, but it probably won’t become soft at all (today I’ll try mine for a tooth, I’ll say), it will remain crispy, and turn pink later. Patience, my friend!

Natasha, I'm reporting: we ate cabbage today, crispy, but pliable.
Cabbage with a characteristic sauerkraut taste and spicy aroma, slightly spicy.
nut
I also have it for 3 days under the load, until no gu-gu, the brine is already dark burgundy Cabbage also dyed until I tried A bubble should appear sometime or not?
Elenka
Should bubbles appear sometime or not?
nut , I had no bubbles. It just tasted like sauerkraut. Taste the leaf inside and out. It takes a long time to ferment, because it is not shredded and, I noticed, it depends on the density of the cabbage, if it is loose, it ferments faster. And it's chilly now.
Write later what you get.
Here I started fermenting in the usual way, today is the third day, and she So seething! I will hide it in the refrigerator, so as not to over-oxidize!
natamylove
Lena, accept my huge thanks for the cabbage recipe.
I really liked it - crispy, moderately spicy and with a taste of celery.

The husband looked at one point on the wallpaper and silently ate cabbage.
I ate 3 skibki at a time.

I can't put a picture, that the radical doesn't work
I'll show you later
natamylove
Here she is, a beauty!

People, swoop in on the recipe, delicious !!!!

Georgian sauerkraut
Elenka
Natasha, I'm glad that it turned out to be a cabbage and I liked it. It will infuse and become even tastier (if it has time)
Lisss's
yes, you really need to ferment yourself beautiful ...
Gaby
Quote: Lisss's

yes, you really need to ferment yourself beautiful ...
And I think about the same thing, one photo is good, and two is better - after the report Natamaylav realized what was the best thing to do.
natamylove
Gabi, Lisss's

Girls need to cook
firstly, cheap
secondly, a bunch of vitamins
thirdly, it's time for the cabbage, a lot of vegetables have already left.
I bought two cabbages for 10 hryvnias and half a bucket of yummy.
Gaby
Elenka, my questions are ripe: firstly, should the brine completely cover the cabbage, naturally under the load, and when you put the finished one in a jar, to send it to the refrigerator, should it be filled with the same brine? Or is it stored without brine?
Elenka
Gaby , the cabbage should be covered necessarilyotherwise it will not ferment like any other product. You also need to store in the refrigerator in brine so that it covers the cabbage. One more thing, this cabbage is not stored for a long time, it acidifies. Although mine is more than 2 weeks old, it is not yet over-acidified, crispy and tasty.
Gaby
Thank you! Elenka answered all the questions - even those that she did not ask about storage.
nut
And we have been eating cabbage for a week - very tasty, very crispy, stored in 3 / x l. bank on the balcony, there were 3 cans, only one was left Thank you Elenka69 as always at the highest level
Elenka
nut , thanks for the tip! I am glad that my modest work has benefited someone.

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