Georgian sauerkraut is prepared very quickly and easily. Optionally, you can add hot peppers to vegetables and black peppercorns to marinade. After 12 hours, the cabbage will be ready, but in another day it will become much tastier, I would say more vigorous. Fragrant, bright, in a sweet and sour marinade, this cabbage will be your favorite snack.
Main Ingredient: Vegetables / Cabbage / Beets / Cabbage
Dish: Blanks / Pickling
Cuisine geography: Georgian / Caucasian
- White cabbage - 1 Kilogram
- Beets - 150 Grams
- Carrots - 100 Grams
- Garlic - 5-6 Cloves
- Water - 1 Liter
- Vinegar 9% - 0.25 Cups
- Sugar - 100 Grams
- Salt - 2 Tbsp. spoons
- Hot pepper - 0.5 Pieces (optional)
How to cook "Georgian Sauerkraut"
Prepare the ingredients for making Georgian cabbage.
Chop the cabbage randomly, but not very finely.
Peel the carrots, wash and grate.
Peel the beets, wash and cut into strips.
Peel the garlic, wash and cut into slices.
Toss all vegetables in a bowl.
Prepare the marinade. Pour water into a saucepan, add vinegar, salt and sugar. Place on the stove, bring the marinade to a boil and simmer for 2 minutes.
Put the chopped vegetables in a jar and cover with hot marinade, cover with a lid. Leave in the room for 12 hours.
In 12 hours the Georgian cabbage will be ready. Then send it to the cold.
Serve fragrant, spicy, sweet and sour cabbage as a snack, as well as with meat, fish or poultry.