Cabbage is fermented with berries or fruits, and carrots are added as a vegetable companion.
If you add beets to the cabbage and carrots, you can get a ready-made and healthy snack for the winter. The preparation is not the most intricate.
You will need:
- cabbage - 3 kg;
- carrots - 0.7 g;
- beetroot - 0.5 kg;
- garlic - 3-5 cloves;
- parsley - 1 bunch;
- pepper 7 peas;
- bay leaf - 5 pcs.;
- salt - 3 tbsp;
- water - 1.8 l.
How to cook
1. Peel the cabbage of its outer leaves and cut into quarters.
2. Peel the carrots and cut them into circles, and the beets into slices as thin as possible.
3. Peel the garlic cloves and chop the herbs.
4. To prepare the brine, dissolve salt in boiled water, add bay leaf, pepper and boil for 2-3 minutes, after which the brine should cool.
5. Take a container in which we will ferment the cabbage, put the top leaves of the cabbage on the bottom, then a mixture of vegetables - carrots, parsley, beets and garlic. The next layer is the chopped quarters of the cabbage.
6. Pour brine over everything so that it covers the vegetables by 4 cm from above.
We put the workpiece under pressure and leave it to ferment at room temperature for five days.
Then we put the cabbage in jars, fill it with brine and put it in the refrigerator.
Bon appetit!
