For those who want to serve not just sauerkraut, but a special ruby-colored cabbage with a pronounced taste and aroma, you should take a closer look at the recipe for making sauerkraut in Gurian style. This dish comes from Georgia, so cabbage is abundantly flavored with traditional components of Georgian cuisine such as cilantro, hot peppers, coriander seeds. The bright color of cabbage is given by beets. In Gurian cabbage, beets are cut into neat slices and layered with cabbage pieces.
It is necessary
- Products:
- • White cabbage 2-3 pcs. 800-1000 grams each
- • Raw beets 3-4 pieces
- • Leaf celery - 150-200 grams
- • Garlic - 1 head
- • Hot pepper - 2-3 pods
- • Bay leaf - 2-3 pieces
- • Black peppercorns (can be replaced with allspice or pink)
- • Greens of cilantro and dill optional
- For brine:
- • Water - 2-3 l
- • Table salt, not iodized at the rate of 1 liter of water 1 tablespoon without a slide of salt.
Instructions
Step 1
First you need to make a pickle. To do this, boil water in a saucepan with salt and cool until slightly warm. The cooled liquid should taste like sea water in terms of salinity.
Step 2
Prepare your vegetables. Peel the top leaves of the cabbage and cut into medium slices. For a reference point, a small or medium head of cabbage is cut in half, the resulting parts into another 2-3 pieces. Pieces of this size will easily ferment in 3-4 days. If you cut into larger pieces, for example, quarters, then the time for fermentation is increased to 4-5 days.
Peel the beets and cut them in half. Gently cut the resulting halves into slices, thin slices. Prepare the garlic and hot peppers. Divide the peeled garlic into 2 parts, cut the hot pepper in half without removing the seeds. The celery is washed thoroughly and the tough parts are removed.
Step 3
Slices of beets are spread on the bottom in a saucepan, cabbage is on top, and thus all the vegetables are sandwiched to the top of the container. Chopped garlic, hot pepper are poured in the penultimate layer, celery or dill greens are spread on top. The top layer is the stacked beet slices. The cooled brine is poured into a container, it is important that it completely covers the vegetable mixture.
Step 4
Cabbage should be infused in a cool place for about 3-5 days. If there is no such place, you can leave the gurian cabbage to ferment at room temperature. In this case, it will be ready in 3-4 days. During this time, the tastes of all vegetables will combine, the pungency of garlic and red pepper will turn into brine, beets will color white cabbage and you will get an extraordinary spicy Gurian snack. Bon Appetit!
