Kryzhevka – it’s juicy crunchy cabbage, which has a bright red color due to the addition of beets. Traditionally, cabbage according to this recipe is prepared with the addition of vinegar, but there is a healthier alternative in which no vinegar or even sugar is needed.
Recipe sauerkraut with beets “Kryzhavka” was posted in one of the culinary blogs (My happy food) on Facebook.
Ingredients:
- cabbage – 1 piece
- beets – 200 g
- celery root – 100 g
- garlic – 4 cloves
- cumin – 1 hour. L.
- salt – 2 tbsp. L.
- honey – 2 tbsp. L.
- water – 1 l
Cooking method:
1. Cut the cabbage into 8 pieces so that the stem holds the leaves.
2. Grate the carrots, cut the beets into thin slices, chop the garlic.
3. Layer all the greens, garlic and cumin in a jar/bath.
4. Dissolve salt and honey in boiling water. Completely pour the resulting liquid over the cabbage. Close the jar with gauze and leave at room temperature for 7-10-14 days. Towards the end of 1 week, bubbles will appear on the surface. The cabbage should ferment somewhere up to 2 weeks.
5. When the pumpkins turn uniformly pink, close the lid and put it in the refrigerator. Before serving, cut the cabbage.
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