Pickled Cabbage with Beetroot
Ingredients: white cabbage, prepared red beet, salt, water
To prepare a delicious pickled cabbage with red beet, we will start by preparing the necessary ingredients and utensils. This recipe is not only simple, but it also offers a vibrant taste and appetizing color, perfect for accompanying winter dishes.
The first step is to take care of the cabbage. We will choose a fresh, firm cabbage, free from spots or signs of damage. We clean it of the outer leaves, then chop it finely, either into strips or cubes, depending on personal preferences. In the meantime, we take care of the red beet. It can be used either boiled or raw, but if you want a more intense flavor, I recommend boiling and peeling it. Once the beet is ready, we cut it into small cubes or grate it, so that it combines well with the cabbage.
In a large bowl, we mix the chopped cabbage with the red beet, ensuring that the ingredients are evenly distributed. This mixture not only provides an attractive appearance but also a balanced taste, due to the natural sweetness of the beet complementing the tanginess of the cabbage.
Now it is time to prepare the brine. In a container, we add water and salt, respecting the ratio of one tablespoon of salt to one liter of water. We mix well until the salt is completely dissolved. It is important to use quality salt, preferably sea salt or non-iodized salt, to achieve the best results.
After preparing the brine, we prepare the jars. Make sure they are clean and sterilized to avoid contamination. We fill the jars with the cabbage and beet mixture, leaving a little space at the top. Then, we pour the brine over the vegetables, ensuring they are completely covered. It is essential that the vegetables are submerged in water to prevent mold.
Once the jars are filled, we close them tightly with lids. We store them in a cool, dark place, preferably in a cellar or pantry, where the temperature is constant. The fermentation process will take between 2 and 4 weeks, during which the flavors will intensify, and the cabbage will become crunchy and full of flavor.
After the fermentation period has passed, our pickled cabbage with red beet is ready to be enjoyed. It can be used as a side dish, in salads, or simply as an appetizer. It not only enriches meals but also provides an important contribution of nutrients, being an excellent source of vitamins.
