Sauerkraut is a classic that is prepared in many Polish homes every year. The pattern is always the same: chopping, beating and pressing. This time it is worth taking a closer look at sauerkraut the recipe came straight from Georgia. Delicious in taste, it will become your favorite.
The classic one has been delighting with its taste for generations, so it’s no wonder that so many people have it among their winter preserves. However, this is not the only way to pickle cabbage and This season, it is worth trying to prepare its Georgian version.
Georgian cabbage is a delicacy, which in this country is found in every home and is eagerly served in many restaurants. Pickled in barrels, jars and large containers delights with its unique tasteand all this thanks to interesting additions.
These include garlic, peppers, celery leaves and the iconic beetroot. In addition cabbage that is not shredded but cut into quarters acquires a completely different taste. It comes out more spicy and aromatic – perfect as an addition to various dishes.
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Each ingredient in the Georgian sauerkraut recipe plays an important role and is not included here by accident. Beets add color and sweetnesshot peppers, garlic and celery leaves, in turn, have a task give a distinct flavor, and also maintain crispiness. As a result, the combination of all these ingredients creates a perfect composition that will work well as an addition to dinner, meat dishes, and even as a solo snack.
Ingredients needed to make Georgian sauerkraut:
- 1 kg cabbage
- 1 liter of water
- 400 g beets
- 20 g of non-iodized salt
- 8-10 cloves of garlic
- 30 g of bay leaves
- 4-5 hot peppers
- 4 bay leaves
- A handful of celery leaves
Preparation method:
Remove the outer leaves from the cabbage and cut it into quarters or eighths — depending on how large a vessel you will pickle the cabbage in. Also peel the beets and cut them into slices. In a jar or barrel start arranging the cabbage and other additions alternately.
In a separate pot, dissolve salt in hot water and leave to cool. When it is cool, pour over the vegetables arranged in the jar the whole thing was covered in brine. Press down with a plate and weigh down so that nothing floats to the top. Cabbage prepared in this way leave for a few days in a dark place at room temperature.
Check the fluid level every day and remove any foam. After 7-10 days the cabbage should be pickled and ready to eat. Then move it to a cool place, e.g. the pantry.
