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!

📝 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)
• 10 cups water
• 2 tablespoons salt (rounded)
• 2 teaspoons sugar
• 1/2 teaspoon black peppercorns
• 2 bay leafs
• 1/2 cup vinegar (optional)
• 1 tablespoon coriander seeds (optional)

👨‍🍳 Instructions

1. 1--- Pickling Brine ---
2. 2Bring water, vinegar, salt and sugar to a rolling boil. Add black peppercorns and bay leafs. Set aside.
3. 3--- Prepare Vegetables ---
4. 4Slice 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.
5. 5Peel the garlic. Using a knife, press down each clove to smash to release flavors.
6. 6Peel beets and carrots. Slice into ¼" pieces.
7. 7Chop the chili peppers, leave seeds in to increase the heat.
8. 8Slice celery stalk, or add a few leave from celery tops.
9. 9--- Making Spicy Cabbage ---
10. 10Layer the vegetables inside the sterilized glass jar (or stainless steel pot).
11. 11Add 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.
12. 12Pour 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.
13. 13Place in fridge and enjoy.