Georgian sauerkraut


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 primarily to the fact that in countries with relatively cold climates there are not many dishes that could boast a rich content of vitamin C in the winter. And the lack of this vitamin in the old days led to truly disastrous consequences for many people. In cabbage, fermented according to old recipes, without the addition of vinegar, not only all the vitamins and nutrients are saved, but also multiplied, thanks to the naturally occurring fermentation process. But it is interesting that in other countries sauerkraut has been known since antiquity and among the recipes that have survived to this day, sauerkraut with beet in Georgian is very popular.

It is distinguished, first of all, by its color and juiciness, thanks to which this dish can perfectly decorate any holiday table, not to mention the daily meal. But the taste of this sauerkraut is also very peculiar and will have to be very handy in order to diversify the usual fresh dishes of the winter table.

Traditional recipe

Among the many existing variants of cabbage production, the classic recipe stands out, which does not involve the addition of vinegar, and cabbage fermentation occurs naturally. In its simplest form, you will need the following components:

  • White cabbage - 2-3 kg;
  • Raw beets - 1.5 kg;
  • Celery - a few bunches of greens, 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.

Tip! If you like a spicy salting, then in addition to the above recipe ingredients, add two bay leaves, one piece of cloves and allspice and 20 grams of sugar to one liter of water.

Heads of cabbage are cleared from the external polluted and old leaves. Then each head is cut into several pieces, the coarsest part of the stalk is cut inside.

Beets are peeled and cut into thin slices. Garlic is peeled to white lobules. Each slice is cut into at least two pieces.

Important! In this form, garlic will better convey its unique taste to cabbage pickle and at the same time will be suitable for consumption.

Hot pepper is washed under cold water, cut in half. All internal seed chambers are cleaned from it, and it is again washed with running water, after which it is cut into circles.

Celery and cilantro are cleaned of possible contamination and rather finely chopped.

Now is the time to do the cooking brine. The exact amount of brine is determined empirically. It should be so much so that the cabbage with vegetables, laid in the pan, was completely covered with it.

In the simplest recipe, about 40 grams of salt is taken for 1 liter of water. The water is brought to a boil, then the salt dissolves in it and everything is cooled. When using spices, they are added after boiling water, and the water with them is heated for another 5 minutes.

Fermenting cabbage for this recipe is best in a large enamel saucepan, using a press on top. Beet is laid on the very bottom, then cabbage layer, again beet layer and so on. Somewhere in the middle of the cabbage, you need to sprinkle with a layer of chopped herbs and garlic with hot pepper. At the very top must be a layer of beets - this will guarantee a uniform coloring of the cabbage in a beautiful crimson color.

After putting out all the vegetables and herbs, they are poured with cold brine, and a plate with oppression is placed on top, in the role of which a large jar filled with water can serve.

A container with cabbage under the yoke is placed in a warm place with a temperature of about + 20 ° + 22 ° С, where direct sunlight does not fall.

Comment! A fermentation lasts at least 5 days.

Every day after the appearance of the foam, it is necessary to poke the contents of the pan with a sharp fork or knife, so that gases may come out of the cabbage. When the foam stops appearing and the pickle becomes transparent, the sauerkraut is Georgian ready. It can be put on cans with nylon covers and stored in the refrigerator.

Multicomponent recipe

The next option is specifically designed for those who like to experiment. Cabbage, fermented according to this recipe, has a greater right to be called pickled, because the starter comes with the addition of vinegar, but it allows you to cook it very quickly. The whole 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 add or remove 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;
  • Onion - 200 grams (add as desired);
  • Hot pepper - 1 pod;
  • Garlic - 1 head;
  • Greens (cilantro, parsley, dill, celery) - only about 200 grams;
  • Pepper - 6-7 pieces.

Attention! The composition of the brine according to the recipe is quite traditional: for 1 liter of water, half a cup of sugar and 9% vinegar is added, as well as 60 grams of salt.

All vegetables are peeled and cut into pieces:

  • beets and carrots - straws;
  • onion - half rings;
  • cabbage - rectangular sticks;
  • garlic - in small cubes;
  • hot pepper - slices.

Herbs are finely cut with a knife. All vegetables and herbs are mixed in a large bowl, and then laid out in a large glass jar.

At the same time salt with sugar, black pepper and vinegar is added to the boiling water. Vegetables in a jar are poured with boiling marinade and covered with a lid on top. After cooling after 12 hours, sauerkraut can already be tried.

Store the cabbage cooked according to this recipe, usually in a cool place, but as experience shows, it is not stale for a long time. Therefore, in the winter it is better to make it in larger quantities.