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.

Ingredients:

• 2 kg of white cabbage
• 1600 g of blue cabbage
• 2 medium boiled beetroot

• 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:

1. Finely chop the cabbage, add the pre-boiled beets, you can grate or chop. Finely grate is best.

2. Grate or squeeze the garlic, add the grated ginger.

3. Add salt and mix well with your hands.

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.