Sauerkraut is loved all over the world, but it is especially popular in Slavic countries, where it is one of the most traditional snacks. This is due, first of all, to the fact that in countries with a relatively cold climate there are not many dishes that could boast a rich vitamin C content in winter. And the lack of this vitamin in the old days led to truly catastrophic consequences for many people. In cabbage pickled according to ancient recipes, without adding vinegar, not only all vitamins and nutrients are preserved, but they are also multiplied thanks to the naturally occurring fermentation process. But it’s interesting that in other countries sauerkraut has been known since antiquity and is very popular among recipes that have survived to this day sauerkraut with beets in Georgian.
It is distinguished, first of all, by its color and juiciness, thanks to which this dish can perfectly decorate any festive table, not to mention an everyday meal. But the taste of this sauerkraut is also very unique and will come in very handy to diversify the usual bland dishes of the winter table.
Traditional recipe
Among the many existing options for making cabbage, the classic recipe stands out, which does not involve the addition of vinegar, and the fermentation of cabbage occurs naturally.In the simplest version, you will need the following components:
- White cabbage – 2-3 kg;
- Raw beets – 1.5 kg;
- Celery - several bunches of greenery, weighing about 150 grams;
- Cilantro – 100 grams;
- Garlic – 2 medium sized heads;
- Hot red pepper – 2-3 pods;
- Salt – 90 grams;
- Water – 2-3 liters.
Cabbage heads are cleaned of external contaminated and old leaves. Then each head of cabbage is cut into several parts, the coarsest part of the stalk inside is cut out.
The beets are peeled and cut into thin slices. Garlic is peeled to white cloves. Each slice is cut into at least two parts.
Hot peppers are washed under cold water and cut in half. All internal seed chambers are cleaned out of it, and it is washed again with running water, after which it is cut into circles.
Celery and cilantro are cleaned of possible contaminants and chopped quite finely.
Now is the time to start preparing the brine. The exact amount of brine is determined experimentally. There should be enough of it so that the cabbage and vegetables placed in the pan are completely covered with it.
The simplest recipe uses about 40 grams of salt per 1 liter of water. The water is brought to a boil, then the salt is dissolved in it and everything is cooled. When using spices, they are added after the water boils, and the water with them is heated for another 5 minutes.
It is best to ferment cabbage according to this recipe in a large enamel pan using a press on top. Beets are laid out at the very bottom, then a layer of cabbage, again a layer of beets, and so on. Somewhere in the middle, the cabbage should be sprinkled with a layer of chopped herbs and garlic with hot pepper. There must be a layer of beets at the very top - this will guarantee that the cabbage is evenly colored in a beautiful crimson color.
After laying out all the vegetables and herbs, they are filled with cold brine, and a plate with pressure is placed on top, which can be a large jar filled with water.
Place the container with cabbage under pressure in a warm place with a temperature of about +20°+22°C, where direct sunlight does not reach.
Every day after the foam appears, you need to pierce the contents of the pan with a sharp fork or knife so that gases escape from the cabbage. When the foam stops appearing and the brine becomes clear, pickled Georgian cabbage ready. It can be transferred to jars with nylon lids and stored in the refrigerator.
Multi-ingredient recipe
The next option is especially intended for those who like to experiment. Cabbage fermented according to this recipe has more right to be called pickled, since the fermentation occurs with the addition of vinegar, but this allows you to cook it very quickly. The entire process can take as little as 12 hours, although more often it is left for 24 hours.
The composition of the ingredients in the recipe is very diverse, but you can experiment, focusing on your taste and adding or removing any components. The only important thing is the presence of cabbage and beets. So, prepare:
- White cabbage – about 2 kg;
- Beets – 600 grams;
- Carrots – 300 grams;
- Onions – 200 grams (add as desired);
- Hot pepper – 1 pod;
- Garlic – 1 head;
- Greens (cilantro, parsley, dill, celery) - only about 200 grams;
- Peppercorns - 6-7 pieces.
All vegetables are peeled and cut into pieces:
- beets and carrots - into strips;
- onion - in half rings;
- cabbage - in rectangular cubes;
- garlic - small cubes;
- hot pepper - in circles.
The herbs are finely chopped with a knife. All vegetables and herbs are mixed in a large bowl and then placed in a large glass jar.
At the same time, add salt, sugar, black pepper and vinegar to the boiling water. Vegetables in a jar are poured with boiling marinade and covered with a lid. After cooling for 12 hours, you can try the sauerkraut.
Cabbage prepared according to this recipe is usually stored in a cool place, but experience shows that it does not sit for a long time. Therefore, it is better to produce it in larger quantities for the winter.
