Fermentation is good! And pickling is even better! That is, tastier. So, about cabbage with beets and just with carrots in a delicious spicy marinade.
Pickled cabbage with beets
Ingredients:
3 kg of cabbage
2 large beets
1 head of garlic
celery stalks and greens or 10 cm of table horseradish root
For the marinade:
2 l of water
3 tbsp. l. coarse salt with a slide
1 cup of sugar
5 bay leaves
10 allspice peas
1 cup vinegar 9%
How to cook:
1. Boil water for the marinade. Dissolve sugar and salt in it. Then add bay leaves and pepper. Boil, pour in vinegar and bring to a boil.
2. Cut the cabbage into 3-5 cm squares.
3. Peel and chop the beets into strips or semicircles. Thin enough.
4. Peel and crush the garlic with a knife or chop coarsely. Chop the celery. If using table horseradish, grate.
5. Put the cabbage in an enamel bowl, layering it with beets, garlic and celery (horseradish).
6. Pour boiling marinade over everything, set oppression and leave for 2-3 days.
7. After that, the oppression is removed. Transfer to a convenient container with a lid.
You can try - very tasty with vegetable oil and fresh herbs. Or take out to a cold place for storage.
Pickled cabbage with carrots
Ingredients:
2 kg of cabbage
2 large carrots
a bunch of dill
3 cloves of garlic
For the marinade:
2 l of water
2/3 cup sugar
1/3 cup salt
3 bay leaves
5 allspice peas
2 pcs. carnation
1 hour l. coriander or caraway seeds
1 cup vinegar 9%
How to cook:
1. Cut the cabbage coarsely. No need to make shavings as for fermentation!
2. Grate the carrots. Peel the garlic and leave it intact.
3. Mix the cabbage with carrots, garlic and spices (cumin or coriander).
4. Pour salt and sugar, bay leaves, cloves and allspice into the water. Boil. Pour in vinegar.
5. Pour the boiling marinade over the cabbage, mix and leave under pressure for two days. Serve the finished cabbage with aromatic oil. Keep refrigerated.
Bon Appetit! And good luck!
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