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Georgian sauerkraut
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Georgian cuisine is famous for its bright flavours and aromas. One of the special dishes that will decorate any table is Georgian-style sauerkraut. It is an ode to autumn with all its colours, because in addition to cabbage, this dish uses beetroot, carrots and various spices. The taste will be a real palette of spices and pleasant sourness. A real must-have for home celebrations.
Variations
Georgian sauerkraut can be varied by adding apples, cranberries or other fruits for a sweet and fresh accent.
Secrets of tenderness and taste
For tender cabbage, choose young, tightly packed heads. Add a little sugar to balance the sourness.
Tips on ingredients
It is best to use fresh bay leaves and dill seeds for a rich aroma. As for beets, choose medium-sized, juicy root vegetables.
Small culinary nuances
Be sure to use a wooden spoon to stir the cabbage during fermentation — the taste will remain cleaner.
Ingredients for the recipe
Ingredients
White Cabbage
1 kg
Carrot
100 g
Beetroot
200 g
Pripravka Himalayan Pink Salt 200g
20 g
White Sugar
10 g
Garlic
3 cloves
Kamis dry bay leaf 5g
2 pcs
Red Chili Pepper
1 pc
Golden Farm Fragrant Fennel Seeds 100g
1 tsp
Preparation steps
01
Prepare the vegetables — Cut the cabbage into large pieces or squares. Cut the beetroot and carrots into thin circles or strips. Crush the garlic with a knife. ⏱ 10 min. Guideline: the vegetables should be approximately the same thickness and retain their shape.
02
Preparing the brine — Dissolve the salt and sugar in cold water until completely clear. ⏱ 5 min. Guideline: the liquid should be clear, without crystals.
03
Layering the vegetables — Layer the cabbage, beetroot, carrots, garlic, spices and chilli in a glass or enamel container. Repeat until all the ingredients are used up.⏱ 15 mins. Guideline: the layers should be even and the aroma spicy.
04
Fermentation — Pour brine over the vegetables so that they are completely covered. Cover with a plate or a lid of a smaller diameter, place a light weight on top. Leave at room temperature. ⏱ 3–4 days. Guideline: bubbles appear, the brine turns pink, the aroma becomes sour and spicy.
05
Cooling and storage — Once the desired acidity is reached, transfer the cabbage to the refrigerator or a cool room. ⏱ 5 minutes. Guideline: storage temperature 0–5 °C.
06
Tip⏱ For a more authentic Georgian flavour, add a few coriander seeds or a sprig of celery. Serve the cabbage chilled, dressed with aromatic oil.
Where to order ingredients
Select the required ingredients in one of the stores
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