If you are new to fermentation and looking for an easy and quick recipe of fermented cabbage then this is the one. This cabbage is unbelievably yummy and offers extra benefits due to the beets and a beet kvass as a bonus which cannot be wasted.
I have shared before my staple recipes of white cabbage fermented with kombucha and an old fashioned sauerkraut recipes that are always a hit among my family, friends and followers but this recipe is our new favorite! It combines the benefits of sauerkraut but also gives you a bonus beet kvass because two main ingredients are cabbage and beets. You can read about the benefits of beet kvass and even make your own using this recipe but to save you some time just make this cabbage and you will get both!
The benefits of sauerkraut are just enourmous. And sauerkraut is one of very few fermented foods whose benefits were tested in a recent clinical study with functional bowel disorders. This study showed that regular consumption of unpasteurized on a daily basis improves the symptoms of IBS (irritable bowel syndrome).
Что нужно сделать перед ферментацией
It is important to follow certain guidances so please follow the recipe especially if it is your first time.
- Избегайте использования агрессивных химикатов на кухне и дома в целом, потому что эти токсичные химикаты вредят вашему здоровью, вашему домашнему микробиому и могут негативно повлиять на процесс ферментации, убивая все полезные и нейтральные (не вредные) бактерии в воздухе. Я люблю использовать для этого салфетки из микрофибры.
- Выполните домашнее задание и изучите процесс ферментации. Есть замечательная книга Шандора Элликса Каца “ Искусство ферментации“. Я настоятельно рекомендую прочитать ее, если вы ботаник и хотите разобраться в сути ферментации.
- Убедитесь, что ваша посуда и руки чистые! Не пропускайте этот шаг!
Оборудование:
- Glass Fermentation Crock (5L) – Mortier Pilon – это простой в использовании сосуд для ферментации любых овощей. Он сделан из стекла, поэтому вы можете наблюдать за процессом, что очень здорово! В комплект входят весы и книга рецептов, которые могут быть полезны для начинающих.
- Стеклянная банка (1,5-2 л) – это мои любимые банки с широким горлышком. Они очень удобны, когда вы пытаетесь упаковать в них кучу квашеной капусты.
- Слайсер – мадолин от Boner – это хорошо потраченные деньги, которые прослужат вам много лет. Самая тонкая настройка на слайсере – моя любимая.
- Кухонные весы также являются обязательным предметом для любого ферментера!
- Разделочная доска для нарезки капусты на четвертинки
- Нож
Ингредиенты:
- 2 фунта белокочанной капусты (2 фунта = около 1 кг)
- примерно 1 фунт очищенной свеклы (1 фунт = 0,5 кг)
- 1 унция (34 г) очищенного чеснока (у меня было примерно 10 зубчиков)
- 1 унция (36 г) листьев сельдерея
- 50 г гималайской морской соли
- мини-острый перец по вкусу
Способ приготовления:
- Вымойте и нарежьте капусту крупными кусками.
2. Wash, peel and slice your beets using mandoline. I used the ones harvested from my garden. So it brings me an additional level of goodness.
3. Wash and cut the rest of the ingredients (garlic and celery leaves).
4. Start layering vegetables. First cover the bottom of the jar with slices of beets. Then layer them with a layer of cabbage. Place on top some celery leaves, sprinkle some garlic and hot peppers.
5. Repeat the same procedure with the rest of the vegetables. I usually have 2-3 layers.
This is how all the layers look from the side.
Подпишитесь на нашу рассылку!
6. Boil 1 quart (1 liter) of water. Dissolve 50 g of salt in it. This is your brine. Let it cool and then poor over the cabbage. The cabbage has to be completely covered with this brine.
7. Cover the cabbage with some weights. I use the weight that was provided with the crock plus on top of that I place two river stones on that weight.
8. Оставьте его на столешнице по крайней мере на 10 дней. Поверьте, вы не захотите сокращать этот шаг. Куски капусты большие, поэтому микроорганизмам потребуется больше времени, чтобы пройти через всю капусту. Чем дольше вы заквашиваете, тем больше молочнокислых бактерий будет в вашей капусте. И именно это делает любой ферментированный овощ чрезвычайно полезным. На рисунке справа показано, как именно будет выглядеть ваша заквашенная капуста через 10 дней.
9. 9. Take the cabbage from the crock and place it in an air tight glass jar for storage in the refrigirator.
10. You will probably get more brine than you need to cover your cabbage. So you can filter the brine and poor it in a glass bottle for drinking purpose. Believe me it’s incredibly yummy and such brines are sold at Whole Foods for about $5 a bottle. Enjoy!
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Fermented Cabbage and Beets Georgian Style
Equipment
- Glass Fermentation Crock (5L) with Weights
- Veggetable Slicer (Borner Mandoline)
- Veggetable Slicer (Borner Mandoline)
- Sharp Knife
- Kitchen Scales
Ingredients
- 2 Pounds White/or green cabbage about 1 kg
- 1 Pound Beets about 400-500 g
- 1 oz peeled garlic 34 g or 10 cloves
- 1 oz celery leaves You can use more. That was all I had.
- 1.8 oz Himalayan Sea Salt or 50 g
- 10 pieces Mini hot peppers I used dried, but you can use freshloy sliced too
Instructions
- Wash and cut your cabbage into large pieces.
- Wash, peel and slice your beets using mandoline.
- Wash and cut the rest of the ingredients (garlic and celery leaves). You can use more celery leaves if you like. I did not have anymore so I used all I had.
- Start layering vegetables. First cover the bottom of the jar with slices of beets. Then layer them with a layer of cabbage. Place on top some celery leaves, sprinkle some garlic and hot peppers.
- Repeat the same procedure with the rest of the vegetables. I usually have 2-3 layers.
- Boil 1 quart (1 liter) of water. Dissolve 50 g of salt in it. This is your brine. Let it cool and then poor over the cabbage. The cabbage has to be completely covered with this brine. This can be done in advance so that by the time you have all the veggies layers you can used colled down brine.
- Cover the cabbage with some weights. I use the weight that was provided with the crock plus on top of that I place two river stones on that weight.
- Let it siton your countertop for at least 10 days. Believe me you do not want to shortcut this step. The chunks of cabbage are big therefore it will take more time for the microorganisms to get through all that cabbage. The longer you ferment the more lactic acid bacteria you will have in your cabbage. And that is what makes any fermented vegetable extremely beneficial. The picture on the right shows exactly how your cabbage will look like in 10 days.
- Take the cabbage from the crock and place it in an air tight glass jar for storage in the refrigirator.
- You will probably get more brine than you need to cover your cabbage. So you can filter the brine and poor it in a glass bottle for drinking purpose. Believe me it's incredibly yummy and such brines are sold at Whole Foods for about $5 a bottle. Enjoy!