Fermented Cabbage and Beets


How to pickle cabbage with beets

You will need
    • I method:
  • cabbage - 8 kg;
  • beets - 300 g;
  • garlic - 100 g;
  • parsley root - 100 g;
  • horseradish root - 100 g;
  • bitter red pepper - 3 pods;
  • water - 4 l;
  • salt - 200 g;
  • sugar - 200 g
  • II method:
  • cabbage - 2 kg;
  • beets - 1 piece;
  • garlic - 1 head;
  • water 1.5 liters;
  • salt - 2 tablespoons;
  • sugar - 1 cup;
  • vinegar 9% - 1/2 cup;
  • 3-4 bay leaves
Instruction
Prepare the brine - boil water with sugar and salt. Fill the cabbage with a warm pickle and place the load on top. For this purpose, a granite cobblestone cleaned and scalded with boiling water is suitable. Cover the cabbage with a white cotton napkin, on which you place a wooden circle or faience plate, and a load on it. Leave the room for two days. Periodically poke the cabbage to the bottom with a wooden stick to let the gases out. Then take out in a cold place for 5 days. After that, the cabbage with beets is ready for use.
Second recipe
Coarsely chop the cabbage into small squares, cut the beets into slices, and chop the garlic cloves into pieces. In a three-liter jar tightly tack layers of cabbage and beets, shifting garlic.
Prepare the brine - boil 1.5 liters of water with salt and sugar. At the end, put the bay leaf and pour in the vinegar. Pour the cabbage with boiling brine and leave it at room temperature for 24 hours. Then put in the fridge.


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