Gurian Pickled Cabbage

1. 1 White cabbage包装 1.2 千克 约等于 $2.40 1.5 千克
2. 2 Beetroot≈ $2.50 每千克 250 克
3. 3 Fresh chili包装 100 克 约等于 $1.00 15 克
4. 4 Garlic≈ $10.00 每千克 40 克
5. 5 Salt包装 1 千克 约等于 $0.90 45 克
6. 6 Celery stalks包装 400 克 约等于 $2.20 30 克
7. 7 Coriander seeds 2 克
8. 8 Bay leaves 1 克

灰色的是盐、香料以及每罐用量不足30克的配料：这些家里通常都有，不计入罐子价格。用量30克及以上的糖、醋和油已计入价格。

做法

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.