Cabbage a la Kryzhavka: it turns out to be very juicy and crispy
Kryzhavka is a juicy, crispy cabbage that has a bright red color due to the addition of beets. According to traditional technology, the vegetable must be cut into fairly wide pieces. But you can also just finely chop the cabbage and grate the rest of the ingredients.
The idea to make delicious pickled cabbage was published on the Instagram page of food blogger Galina with the nickname reeixit.
Cabbage recipe a la kryzhavka
Source: Screenshot of the post on the food blogger Halyna's Instagram page
Ingredients:
- 2 kg of white cabbage
- 1600 g of blue cabbage
- 2 medium boiled beetroot
Chopped cabbage for pickling
Source: Screenshot of the post on the food blogger Halyna's Instagram page
- 1 head of garlic
- 2 tbsp. l. grated ginger
- for 1 kg of cabbage 20 g of salt (72 g of salt is needed here)
Method of preparation:
Adding beets to the cabbage
Source: Screenshot of the post on the food blogger Halyna's Instagram page
1. Finely chop the cabbage, add the pre-boiled beets, you can grate or chop. Finely grate is best.
Setting up the press
Source: Screenshot of the post on the food blogger Halyna's Instagram page
2. Grate or squeeze the garlic, add the grated ginger.
3. Add salt and mix well with your hands.
Covering a jar of cabbage with a lid
Source: Screenshot of the post on the food blogger Halyna's Instagram page
4. Tamp and put under the press. You can also put leaves or heads of cabbage and press with a glass.
5. Close the lid on top and leave at room temperature for 7 days. After that, put it in the cold. Such cabbage tastes best on the 14th day, but you can start sampling it after a week.
Subscribe
Subscribe
