Caucasian Style Fermented Red Cabbage Recipe

Start by thoroughly washing and peeling all the vegetables. For the red cabbage, cut it into thin strips, which will help it ferment properly. Grating the carrots and beets will also aid in even fermentation.

If you enjoy a spicy kick, chop the spicy pepper into small pieces. Be sure to remove the seeds if you prefer it less hot.

In a large mixing bowl, combine the chopped cabbage, grated carrots, and beets. Add the chopped spicy pepper, celery, and garlic, mixing everything together with your hands or a wooden spoon. This helps to release some juices from the vegetables.

Sprinkle in the bay leaves, black peppercorns, and coriander to add flavor and aroma to your mixture.

In a separate container, dissolve the salt in 2 liters of water, stirring until fully dissolved. Ensure that the salt is completely integrated into the water. This brine will serve as the preserving agent for your cabbage.

Transfer the vegetable mixture into a fermentation jar or a large bowl, pressing down firmly to eliminate any air pockets. Pour the prepared brine over the vegetables until they are completely submerged.

Cover the jar with a clean cloth and place it in a cool, dark area. Allow the cabbage to ferment for about 1 to 2 weeks, tasting it periodically to decide when it has reached your desired sourness.

Once the fermentation process is completed, transfer your fermented red cabbage to clean jars. This delightful, crunchy appetizer can be served chilled and enjoyed on its own or as a side dish. Enjoy your healthy and probiotic-rich Caucasian style fermented red cabbage!