Gurian Pickled Cabbage

1. 1 White cabbagepack 1.2 kg ≈ $2.40 1.5 kg
2. 2 Beetroot≈ $2.50 per kg 250 g
3. 3 Fresh chilipack 100 g ≈ $1.00 15 g
4. 4 Garlic≈ $10.00 per kg 40 g
5. 5 Saltpack 1 kg ≈ $0.90 45 g
6. 6 Celery stalkspack 400 g ≈ $2.20 30 g
7. 7 Coriander seeds 2 g
8. 8 Bay leaves 1 g

Grey items are salt, spices and anything under 30 g per jar: you usually have them at home, so they are not in the jar price. Sugar, vinegar and oil from 30 g are counted.

Method

1. Cut the cabbage into 4–5 cm pieces, keeping the core attached. Slice the beets² into 3–4 mm slabs, peel the garlic⁴, cut the chili into rings, and roughly chop the celery⁶.

2. Wash a 3 l jar and scald it with boiling water.

3. Bring the water (about 900 ml) to a boil with the salt⁵, then cool to 30–40 °C.

4. Layer the cabbage, beets², garlic⁴, chili, celery⁶, coriander, and bay leaf in the jar, packing them down firmly.

5. Pour in the brine so the vegetables are covered, then place a weight on top. Leave at 18–22 °C for 3–5 days, piercing the vegetables to the bottom daily and skimming off any foam.

6. When the cabbage is pink and pleasantly sour, cover with a lid and move to the cold (0–5 °C).

7. Store for up to 3 months, keeping the vegetables under the brine; keep an opened jar in the refrigerator for up to 3 weeks.