Fermented Cabbage
Georgian Fermented Cabbage is tangy and delicious! Flavored with beets, chili peppers and spices, a delicious Eastern European side dish. You'll never go back to sauerkraut again!
Servings 3 litre jar
Equipment
- a 3 litre sterilized glass jar or stainless steel pot or bowl
Ingredients
- 1 head cabbage
- 1 head garlic separated into cloves
- 3 medium beets sliced
- 1 carrot sliced
- 6 chili peppers (chopped) double it for extra spicy
- 1 stalk celery or a few celery leaves
- fresh parsley optional
Brine
- 10 cups water
- 2 tablespoons salt rounded
- 2 teaspoons sugar
- ½ teaspoon black peppercorns
- 2 bay leafs
- ½ cup vinegar optional
- 1 tablespoon coriander seeds optional
Instructions
Pickling Brine
- Bring water, vinegar, salt and sugar to a rolling boil. Add black peppercorns and bay leafs. Set aside.
Prepare Vegetables
- Slice the cabbage into chunks. Start by slicing in half, removing the core. Depending on the size of the cabbage, cut into small wedges or chunks. Some prefer larger, others smaller. Do not shred the cabbage.
- Peel the garlic. Using a knife, press down each clove to smash to release flavors.
- Peel beets and carrots. Slice into ¼" pieces.
- Chop the chili peppers, leave seeds in to increase the heat.
- Slice celery stalk, or add a few leave from celery tops.
Making Spicy Cabbage
- Layer the vegetables inside the sterilized glass jar (or stainless steel pot).
- Add cabbage pieces in glass jar, layer with garlic, beets, carrots and chili peppers. Add fresh herbs (optional). Repeat until evenly layered and jar is full.
- Pour hot brine over the vegetables and keep at room temperature for minimum 3 days for start fermentation. Can ferment up to 5-7 days for fuller flavor.
- Place in fridge and enjoy.