Georgian quick pickled cabbage. Secret Recipes

Delicious Georgian cabbage with beets won the hearts of millions of people and became famous far beyond the borders of their homeland. A bright, crispy spicy appetizer perfectly complements any meat dishes and side dishes, helping to diversify the daily menu. Today I offer you a quick way to prepare this dish. In a day, the snack will be ready.

Hot pepper, garlic and celery greens give the cabbage a rich original taste, making it especially fragrant and tasty. The amount of ingredients can be changed according to your taste. I hope you enjoy this spicy Georgian-style pickled cabbage with beetroot recipe that has been proven over the years.

Ingredients:

1.5 kg white cabbage
1 large beetroot
1 hot pepper
1 head of garlic
1-2 sprigs of celery

For marinade:

2.5 liters of water
3 art. l. coarse table salt
1 st. l. Sahara
3-4 pcs. bay leaf
5-6 allspice peas
2-3 tbsp. l. apple cider vinegar
1 tsp coriander seeds

How to cook Georgian cabbage with beets:

Let's prepare the necessary ingredients. Wash the beets, peel and grate on a coarse grater so that it gives the maximum color and gives the cabbage a beautiful purple hue. Cut the hot pepper into rings. If you want Georgian-style instant cabbage with beets to be spicy, you can leave the pepper seeds on. Peel the garlic and cut into slices.

Cut the cabbage into segments, cut out the stalk. Cut the cabbage into squares or slices, as you like.

Prepare a large saucepan or other deep container for pickling vegetables. Put in a layer of chopped cabbage. Add a little grated beetroot on top so that quick Georgian cabbage with beetroot acquires a beautiful color.

Add a few rings of hot pepper and pieces of garlic.

Wash the celery greens, separate from the stalks and lay them on top of the vegetables so that Georgian pickled cabbage with beets turns out fragrant.

Repeating the layers, put all the vegetables and herbs in the pan. Let's prepare the marinade. Pour 2.5 liters of water into a saucepan and put on fire. Add bay leaf, coriander seeds, allspice and coarse salt.

Next, add granulated sugar to the marinade, as required by the recipe for Georgian cabbage with beets.

While stirring, bring the marinade to a boil. Turn off the heat and add apple cider vinegar to the marinade. Pour cabbage with vegetables with hot marinade.

The sour taste of Georgian spicy cabbage with beets is loved by many. Folk Caucasian herbs make this dish especially tasty and attractive. It is popular due to the fact that it turns out both crispy and tender. Ideal as an appetizer or side dish for meat dishes. Looks flawless on the table, having a nice pink color. If you want to learn how to cook Georgian cabbage with beets, then you only need the ability to cut vegetables and your desire for cooking. In this recipe, many housewives like the quick way to cook sauerkraut. It marinates for no more than a week. When properly stored, it has a long shelf life. Although such a tasty dish usually does not linger in the refrigerator. There is no doubt that this dish will win your love.

Step by step recipe

Required:

Heads of cabbage - 3 kg;
Water - 2 l;
Chili pepper - 3 pcs;
Garlic - 8 teeth;
Salt - 3 tbsp. l;
Celery - 50 g;
Burak - 1.5 kg.

It is necessary to prepare a brine. Pour salt into boiling water and cool.
Chop the head of cabbage not very large.
Peel and then cut into rings beetroot. All pieces must be the same size.
Chop each clove of garlic.
Cut hot peppers into rings.
Transfer some of the beets to a large container. Then - part of the chopped heads of cabbage. Add spices. Crush the leaves and add to the bowl.
Pour the products with brine so that it is 4-5 cm higher than the contents.
Cover and leave for 5-6 days.

A quick recipe for the winter with a photo

Georgian salted cabbage with beets is ideal for harvesting. The manufacturing method is very simple.

Necessary:

Heads of cabbage - 1.5 kg;
Red beets - 1 large piece;
Lavrushka - 5 pcs;
Celery leaves - 50g;
Hot pepper - 1-2 pcs;
Water - 1.5 l;
Vegetable oil - 120 ml;
Garlic - 2 teeth;
Salt - 3 tbsp. l;
Sugar - 3 tbsp. l;
Allspice - 1 tsp

Pour water into the container.
Put seasonings: bay leaf, black pepper and sugar.
After boiling, pour vinegar and remove from heat.
Cut the head of cabbage into large pieces.
In a pre-prepared jar, put sliced \u200b\u200bfood in layers.
Clean beetroot and cut into pieces.
Chop the celery and place in a bowl.
Finely chop the cloves and place in a container.
Repeat layers.
Add chili.
Burak should be under the lid.
Fill with liquid and do not touch for 1-3 days.
The resulting dish must be stored in the refrigerator.

Georgian sauerkraut recipe

Ingredients:

White cabbage - 1 piece;
Red beets - 1 piece;
Carrots - 1 piece;
Vinegar 9% - 250 ml;
Water - 1 l;
Sugar - 125g;
Chile - 1 piece;
Salt - 2 tablespoons;
Seasonings - to taste.

Cut the head of cabbage into large pieces.
Chop the beetroot.
Rub the carrots on a coarse grater.
Finely chop the garlic and chili.
Mix the resulting salad and put in a container.
Add allspice.
Prepare the brine and pour into the products.
Pour in seasonings.
After boiling, pour out the vinegar and remove from heat. Cool down.
Pour the prepared liquid into a jar and leave in the cold for a day.

Recipe using red cabbage with photo

Necessary:

Red cabbage - 1 kg;
Burak - 200 g;
Chile - to taste;
Vinegar - 0.5 l;
Salt - 7 g for vegetables and 30 g for brine;
Garlic - 8 cloves;
Peppercorns - 5 pcs;
Water - 0.5 l;
Dill, basil, tarragon - 40 g each.

Cut the head into pieces.
Place it in boiling water for 2 minutes. Then transfer to cool water.
Mince the garlic.
Fill food with water and add salt. Cool after boiling.
Peel and cut red beets into slices.
Place the ingredients in a jar in layers: head pieces, beetroot, seasonings and herbs. Repeat.
Add water to the food container.
After boiling, pour in the vinegar.
Keep at warm temperature for 2-3 days.
Keep refrigerated.

Cut the head of cabbage into 6-7 parts.
Thinly slice the red beets.
Chop the cloves and pepper.
Put the water to boil. Add salt and mix thoroughly until dissolved.
Cool to a temperature equal to 80 degrees.
Cut up the greens.
In a jar, distribute the products in layers. Under the lid should be red beets.
Pour the brine into the resulting "salad".
Leave covered for a couple of days.
Transfer to the refrigerator and let languish for another two days.

Do not use aluminum cookware for salting. This metal can adversely affect the taste and health of the dish;
Any herbs you like will do. Be it coriander, horseradish or star anise. It is important that you like them;
Leaves of white cabbage become crispy and soft. You can safely give preference to this type;
While the dish is marinating, you can taste the result by adjusting the amount of sugar and salt;
If there is boiled beetroot left in the refrigerator, you can use it for pickling. She will make the cabbage cauliflower and sweet. But it won't be as crispy as raw beets;
If you want, you can add colored inflorescences for variety. Rest assured, the taste will not be lost;
When choosing vinegar, give preference to wine or apple. They have a more natural composition;
When slicing heads, try to stick to medium-sized pieces. Then a delicious result of your work will be achieved;
When storing, use the bottom shelves in the refrigerator. There the dish will not deteriorate and will be able to marinate perfectly;
For decoration, you can use green onions, dill or parsley.

The composition of salted pickled cabbage includes many useful elements, vitamins and fiber. They help the intestines and have a positive effect on the immune system. Cabbage is low in calories. This dish is perfect for winter. The recipe for Georgian pickled cabbage with beets includes affordable and cheap products. Bright color, rich taste and incredible aroma of this dish will not leave anyone indifferent. Any housewife according to these recipes will be able to cook a culinary masterpiece. A well-prepared marinade will allow you to create a new spicy and bright side dish. You and your family can enjoy a new dish in the diet.

Georgian cabbage with beets is an excellent snack and a supply of vitamins for the winter. It is prepared on the basis of vegetables and a simple marinade. Usually, Georgian cabbage is made quite spicy, but everyone can adjust its taste to their liking. Thanks to the addition of beets, the appetizer turns out to be bright and interesting, so it can often be found on the festive table.

Georgian cabbage with beets is often complemented with carrots and bell peppers. Another essential ingredient in this dish is garlic. It is added in large quantities, and it is one of the main differences in this method of cooking vegetables. For spiciness, red hot peppers are put in jars with cabbage. It can be cut into small pieces, or used in ground form.

Many housewives prefer to add celery root, as well as dill and parsley, to cabbage with beets. You can use fresh or dried food. Marinade for pickling includes vinegar, vegetable oil, water, sugar and salt. Sometimes not all of these ingredients are used, except for vinegar or oil. Peppercorns and bay leaves are also put in the marinade.

Georgian cabbage is usually cooked from 1 to 3 days, depending on the recipe. It can be stored in jars in a cool place. The appetizer is served cold to the table, sometimes vegetable oil and fresh herbs are added if they were not originally in the ingredients.

This is a classic Georgian pickled cabbage recipe that includes fresh vegetables and a standard pickle option. It is better for novice housewives to start their acquaintance with this dish with this particular cooking method in order to understand what its traditional taste is. It is also recommended to add a few peas of black and allspice to the jar.

Ingredients:

1 cabbage;
1 beet;
1 head of garlic;
1 carrot;
1 glass of vinegar;
1 liter of water;
2 tbsp. l. salt;
½ cup sugar.

Cooking method:

Cabbage cut into large squares, beets - a semicircle.
Grate the carrots, mix all the vegetables in one bowl.
Add chopped garlic and red pepper there, mix.
Arrange vegetables in jars.
Pour water into a saucepan, dissolve salt and sugar in it, boil.
Add vinegar to boiling water, stir and quickly pour jars with marinade.
Close the jars with lids and leave the cabbage at room temperature for a day.

Interesting from the network

According to this recipe, Georgian cabbage is not as spicy as it is customary to make it in the homeland of this dish. Nevertheless, the appetizer will be very tasty and juicy. If you still want a spicier dish, you should double the amount of garlic and add a spoonful of ground red pepper. Although this can always be done before serving the snack on the table, so that everyone can regulate the taste of the dish at their discretion.

Ingredients:

1 kg of cabbage;
3 kg of beets;
1 ½ st. l. salt;
4 cloves of garlic;
½ cup of vinegar;
½ cup vegetable oil;
½ cup sugar.

Cooking method:

Chop the cabbage, grate the beets, mix the vegetables together.
Add chopped garlic, salt, sugar, vinegar and vegetable oil to a bowl with vegetables.
Put oppression on top of the vegetables.
Leave the cabbage at room temperature for a day.

Spicy snacks will perfectly dilute any feast, because usually Russian dishes are neutral in taste, without bright accents. Georgian cabbage will bring a pleasant variety, besides it will decorate the table with its bright color. You can serve it as a full meal, or use it as a salad ingredient.

Ingredients:

1 cabbage;
1 head of garlic;
1 carrot;
3 art. l. salt;
2 tbsp. l. Sahara;
1 beet;
1 hot chili pepper;
2 liters of water;
Greens.

Cooking method:

Cut the cabbage into large pieces (so that they crawl into a jar).
Grate beets and carrots on a coarse grater.
Finely chop the garlic and chili pepper, chop the herbs.
Mix greens, chili peppers, beets, carrots and garlic.
Arrange everything in jars in layers: a mixture of vegetables in one layer and separately - cabbage.
Boil water, add salt and sugar to it.
Pour the cabbage with hot brine, cover the jars with silicone lids, leave at room temperature for 3 days.
Rearrange the cabbage in the refrigerator and keep in the cold for another 1 day.

You can achieve the usual taste of Georgian cabbage without adding vinegar. At the same time, fresh herbs and celery will be a great addition to the dish. The latter, by the way, is recommended to be added to this appetizer by the Georgians themselves. The aroma of celery well complements other products, makes cabbage with beets more piquant and unusual.

Ingredients:

2 kg of cabbage;
300 g of beets;
10 cloves of garlic;
4 bunches of parsley;
3 art. l. salt;
1 tsp red ground pepper;
500 g celery.

Cooking method:

Cut the cabbage into squares, pass the garlic through a press, grate the beets.
Grate the celery as well, put everything in different bowls.
Put the vegetables in the pan in the following order: cabbage, celery, parsley, beets, garlic.
Sprinkle everything on top with salt and red pepper.
Repeat each layer again.
Boil water and pour vegetables to the top, put oppression.
Marinate cabbage for 2 days at room temperature.

Now you know how to cook cabbage with beets in Georgian according to the recipe with a photo. Enjoy your meal!

Georgian cabbage with beetroot is a spicy appetizer that will surely appeal to all lovers of spicy dishes. Making it at home is quite easy. At the same time, cabbage can be served at the table in a day, and if desired, rolled into jars for the winter. A few tips on how to cook cabbage with beets in Georgian will help novice cooks cope with a new dish:
Cabbage is pickled at room temperature. If you want to immediately serve it to the table, then simply close the jars with silicone lids or place the cabbage under oppression;

For long-term storage, cabbage is poured with hot marinade and immediately rolled up with lids. The jars should cool at room temperature, but they need to be wrapped in a warm blanket or blanket;

If you have a large head, cut it significantly smaller than smaller heads of cabbage;

The brine must completely cover the vegetables, otherwise the cabbage will wrap and lose its taste;

After you chop all the vegetables, try to mix them very carefully so as not to put pressure on the pieces once again. This will keep the maximum amount of juice inside the cabbage leaves;

It is not recommended to pour cabbage with boiling brine. Let it cool down a little, otherwise the vegetables will turn out boiled.

Foreword

In winter, all kinds of pickles are especially popular, and among them Georgian cabbage with beets is far from the last. Let's find out how to cook this delicious dish in different ways.

Often the classic recipe is offered first, but we will consider the first one that will take the least time from the hostess. For it, you only need 1 beetroot for 1 head, but it is preferable that it be very large. Also keep on hand a large carrot, a pod of chili peppers (any size), peeled cloves of 1 full head of garlic. For pouring, you will need 2 tablespoons of salt, 0.5 cups of sugar and 1 cup of 6% vinegar per 1 liter of water. Wash all the fruits thoroughly, remove sluggish and spoiled leaves from the cabbage, cut the peel from the beets and carrots, remove the seeds from the pepper.

Cabbage and beetroot preparation

The head of cabbage should be divided into two parts, after which each should be layered with identical slices no more than 2 centimeters wide. Grind carrots with a medium-sized grater, you can use Korean. Cut the chili pod into strips, then chop as finely as possible, do the same with each clove of garlic. It remains to cut the beets or narrow slices, or bars. All this should be mixed in a large bowl. Pour water into the pan, boil it and add salt and sugar, and after a few minutes, turn off the heat, pour in the vinegar and stir. Arrange the vegetable slices in sterilized jars and immediately pour the marinade until the boiling water has cooled. When rolling, use metal lids that have previously been in clean boiling water.

There is another recipe for Georgian instant cabbage, but its difference is that you don’t need to close the product in jars. Take 3 kilos of beets and 4 cloves of garlic for every kilogram of cabbage. For the indicated amount of products, you will also need 0.5 cups of vegetable oil, the same amount of vinegar and sugar, and in addition - 1.5 tablespoons of salt. Wash all the vegetables, clean the cabbage from damaged and withered leaves, then cut into narrow strips. Peel off the beetroot, then grate it, followed by peeled garlic cloves. We connect the cuts in one large deep dish.

Now pour vegetable oil to the vegetables, mix thoroughly, sprinkle with salt and sugar. We are waiting for the juice to appear, this will take several hours. Stir again, adding vinegar in the process. Now you need to cover with a wooden circle or just a plate of suitable size, a dish so that the gap between it and the walls of the dish is as small as possible. From above we put oppression (any load) so that the base under it is slightly hidden under the brine that has stepped up. Now hold the workpiece for at least a day at room temperature, and then put it in the cold and store it there, checking the cabbage from time to time so that it does not get moldy.

Now you can move on to the usual, popular grandmother's cooking methods, and the first recipe will require you to have 3 kilos, 1.5 kilograms of beets and 2 heads of garlic. You also need to purchase 2 bunches of celery and 3 pods of hot chili peppers. For pouring, you need 2 liters of water and 3 tablespoons of salt. Vegetables, as expected, are thoroughly washed in running water, we cut off the peel from the beets, divide the garlic into cloves, which we peel, remove sluggish and darkened leaves from the cabbage. Be sure to remove the seeds from hot peppers and rinse the pods from the inside.

Georgian cabbage with beets

Cut all the heads of cabbage into large pieces along with the stalks. If they are very small, then it will be enough to chop into 6-8 slices. Beets should be cut into large cubes or, if it is small, into slices or circles. Grind the garlic as much as possible, you can even use a grater, and cut the pepper pods into thin rings. Take a deep saucepan, you can use a barrel, a can, wash clean and dry. Lay beet slices on the bottom, then a layer of cabbage slices, then thinly garlic with pepper and a few sprigs of greens, and repeat everything from the beginning. Be sure to put the last beets on top. Now boil the water, throw salt into it, wait until it dissolves, and pour over the vegetables. Press down with oppression. After 3 days at room temperature, refrigerate or store.

There is another, quite classic recipe, according to which you have 1 head of cabbage weighing 2 kilos, 1 large beetroot, 5 cloves of garlic, 4 pods of hot peppers, as well as any spicy greens. Wash the vegetables thoroughly, then cut the head of cabbage into bars and divide them into separate squares, while peeled beets must be chopped with a grater. Capsicum is recommended to be cleaned of seeds, washed from the inside with water and chopped into thin strips. Cleanly washed and scalded with boiling water greens also need to be cut as small as possible.

As in the previous recipe, we take a deep container and put each component into it in a separate layer until it is filled or until the cutting is completed. At the same time, we follow the rule noted in the previous method of preparing snacks - we put grated beets on top. Next, boil water, pour 1 tablespoon of salt into it, wait until it is completely dissolved, turn off the heat and pour 2 tablespoons of vinegar essence. Stir and wait for the marinade to cool completely. After pouring, we fill the container with vegetable slices and, having covered it with a large plate, and then with oppression, leave it at room temperature for 3 days. After this period, it remains only to decompose into sterilized jars, close with scalded plastic lids and put in the refrigerator.

The following recipe is original in that many spices are added to the workpiece, with which, moreover, you can experiment. For each head of cabbage, you need to prepare 1 medium-sized beetroot and 12 cloves of garlic. For the same amount of food, stock up on 1 teaspoon of coarse black pepper, as well as fennel seeds, dill and cilantro. You will also need 5 peas of allspice and the same number of bay leaves, as well as 3 cloves. After washing all the vegetables, we remove the withered leaves from the cabbage and clean the beets with garlic.

Georgian appetizer with spices

Next, we cut the heads of cabbage into quarters to make it easier to remove the stumps, after which we divide into large bars that can be stratified into squares. We simply cut the beets as small as possible, you can use a coarse grater. Cut each clove of garlic into several pieces. If you decide to harvest cabbage in a large container, put the sliced \u200b\u200bin layers in an enameled pan or in a can so that the beets are on top. If you want the appetizer to be stored in jars, mix the vegetables thoroughly and place them in a sterilized container.. Seeds are either immediately poured in small portions with cabbage and beets, or added between layers.

Next, we make a marinade, for which, in 2 liters of boiling water, without removing it from the heat, dissolve 2.5 tablespoons of salt and 1 cup of sugar, throw ground and pea peppers, laurel and cloves there. Pour in 140 milliliters of vinegar essence and after 3 minutes turn off the gas. You can also add 1 cup of vegetable oil, so the product will last longer. Pour the workpiece with slightly cooled brine (remove the 5th part of it in the refrigerator) and put it under oppression for 3-4 days. Close the vegetables in jars with plastic lids. Then add the filling and transfer the cabbage to the cold. You can eat Georgian-style white cabbage with beets in 5 days.

This time the recipe is for those who like to treat themselves to a spicy snack. For each small head of cabbage, take 1 beet, 2 large pods of hot pepper, 2 tablespoons of salt, 4 cloves of garlic and a bunch of any spicy greens. Wash the vegetables and herbs well, then cut the cabbage into large slices, and the peeled beets into strips or chop on a grater. Pour boiling water over cleanly washed greens so as not to leave a chance for bacteria, then chop it as finely as possible, as well as garlic. But capsicum, having cleared the seeds, you can simply cut along. Next, we sterilize glass jars in a microwave oven or steam them, or cleanly wash and dry deep enameled dishes.

Spicy preparation of cabbage with beets

The looser the head of cabbage, the larger the pieces can be, and vice versa, the denser, the finer the vegetable needs to be cut.

We prepare the brine: put a container with 1 liter of water on the fire and, after it boils, pour 2 tablespoons of salt there, and after turning off the gas, pour 0.5 cups of vinegar essence. Now we quickly put cabbage in the container intended for harvesting, beets on top, then greens, garlic and pepper in small quantities. And we repeat this until the products run out or the jar or enamelware is full. Next, fill the container with filling while it is hot, and either loosely cover it with a lid if it is a jar, or press down with oppression if we are harvesting cabbage in a saucepan. We put for 3 days at room temperature. Then the glass container must be tightly closed and put in the refrigerator, and the pan or other enameled dishes should be simply taken out to the cold.

Someone may like another recipe, without capsicum, but with no less spicy result. For 2 kilos of cabbage, take 1 small beetroot, as well as 3 bunches of parsley, 400 grams of celery and 2 large heads of garlic. For dressing, you only need 7 tablespoons of salt and 1 teaspoon (with a slide) of ground red pepper. Wash the vegetables, remove sluggish and spoiled leaves from the head of cabbage and chop it, peel the beets from the tops and peel and cut into strips. Chop clean herbs and peeled garlic. Mix it all up and arrange in jars, sprinkling with salt and pepper. Boil water and fill the container with the workpiece, drain after 10 minutes, boil again and pour again, then repeat again and close with a small circle with oppression. Should be kept refrigerated.

And, finally, another recipe for adherents of Georgian cuisine with a Slavic twist. Take a head of cabbage weighing 1.5 kilograms and to it - 2 small beets, the same number of hot pepper pods and horseradish roots. Also stock up on a bunch of parsley. For marinade, for 1 liter of water, you need 100 milliliters of vinegar essence and vegetable oil, 1 cup of sugar and 3 tablespoons of salt. As expected, all vegetables and herbs should be washed, separating faded and blackened twigs from the last bunch. Remove the top leaves from the cabbage, peel the beets.

Canned cabbage with beets

Now we cut the head of cabbage into bars, and they, in turn, into square slices. Chop the beets into strips or, dividing in half, into thin semicircles. Horseradish needs to be turned into shavings on a grater, after which we mix it with cabbage and beets, sprinkling garlic passed through a crush. Chop the parsley too and add to the vegetable slices. Now we put a pot of water on the gas and, having boiled, dissolve sugar and salt in it, pouring vegetable oil just before turning off the burner. We fill the container with the vegetable mixture with the filling, we send the vinegar essence there, mixing everything and covering it with oppression on a wide base (on an inverted plate). Remove the workpiece in the cold, and after 3 days it will be ready for use. It is better to store in the refrigerator.

In Georgia, the appetizer is simply called: mzhave kombosto, or Gurian cabbage. It’s more clear with us - Georgian cabbage with beets. And all this is a special way of salting, pickling or sauerkraut in large pieces framed with vegetables, among which beets and spicy seasonings play the main role. Our hostesses salt with carrots, onions, garlic, bell peppers. They put sprigs of cilantro, celery, parsley, giving color to Caucasian cuisine. Made with instant vinegar, or fermented for several days by natural fermentation.

Georgian salad is made with beautiful pink cabbage petals and an amazing aroma of hot spices.

Classic Georgian cabbage recipe

Keep a recipe for spicy red cabbage pickled without vinegar. You can cook in a saucepan, or immediately in jars.

Would need:

Forks - 3 kg.
Beets - 1.5 kg.
Heads of garlic - 2 pcs.
Hot chili pepper - 3 pods.
Leaf celery - 200 gr.
For brine:
Water - 2 liters.
Salt - 4 large spoons + a little more in the process of fermentation.

How to pickle:

Make a brine: put water to boil, add salt. After dissolving the spice, remove from the burner, set to cool.
For Georgian salting, the head of cabbage is divided into 6-10 parts, coarsely cut right with the stalk.
Peeled beets are also cut into large rounds.
How to deal with garlic, decide for yourself. Leave small cloves as is, divide large ones in half.
Remove the seeds from the chili and chop into rings. If you like “pull out your eyes” snacks, you can send the seeds for salting cabbage.
Lay the prepared vegetables in jars in layers. Make the bottom of the beet rounds, then tightly lay the cabbage petals.
Pour pepper, garlic between them, shift with celery, and add a little salt. In order for the greens to fully give their unique aroma, remember the twigs with your hands. Make sure to make the top layer from beets.
Pour the cooled marinade into a jar.
If possible, then press down the contents with oppression. Be sure to tie gauze around the neck so that flies do not get into the container during fermentation.
Leave in kitchen conditions for three days. During this time, the cabbage will begin to ferment by natural fermentation.
After the specified time, pour a tablespoon of salt into the jar. To do this, lift a layer of beets, and, if possible, a few pieces of cabbage. Stir the salt gently.
Keep the jar in the apartment for another 2 days.
After transfer to a cold place. In principle, you can already help yourself, but the longer the salad is, the more fragrant and tastier the rose petals are.

Quick Gurian cabbage with beets

Since recipes for Gurian cabbage are passed from mother to daughter in Georgian families, this one cannot claim to be the real one. But I think it's the best.

Take:

Head of 1 kilogram.
Medium carrot.
Big candle.
Garlic - 3-4 cloves.
Hot chili (green, red) - 2-3 pcs.
Sunflower oil - 100 ml.
Table vinegar - 100 ml.
Water - 500 ml.
Sugar sand - 100 gr.
Table salt - a tablespoon.
A bunch of parsley (cilantro).

Step by step preparation:

First, cut the head of cabbage into halves along with the stalk. Then cut the halves into 4 more pieces.
Cut carrots into rings. Cut the garlic cloves in half lengthwise.
Cut off the stalk of the chili pods, cut into rings. To enhance the spiciness of the salad, do not remove the partitions with seeds. Less "daring" is better to remove the middle.
Cut the beets into slices (cut in half lengthwise, then divide into plates).
Coarsely chop the cilantro along with the stems.
Lay the components in the pan in layers: cabbage petals, then beets, carrots, garlic. Next is a layer of chili, greens.
Repeat the layers of the workpiece until the vegetables run out.
Top with oil.
Boil the marinade from water with salt and sugar. Remove from stove, splash vinegar. Stir and let cool to room temperature.
Pour into the dishes, put under oppression. Wait 3-4 days. Then transfer to a cold place.
After 3-4 to try and have fun. If you put the appetizer in jars and send it to the cold, the appetizer is stored for a long time, so feel free to prepare a salad for the winter.

Georgian cabbage with instant beetroot

Thanks to the hot filling, pickled Georgian salad with carrots and garlic will be ready after just 3 days. The appetizer is made with vinegar, cut into large pieces, so it is better to take wide dishes for cooking, it is inconvenient to put oppression in jars.

Take:

White cabbage - 2-3 kg.
Beets - 300 gr.
Carrot - 300 gr.
Garlic cloves - 300 gr.
Leaf celery, cilantro, parsley.
For 2 liters of marinade:
Edible salt - 3 large spoons without top.
Sugar - ¾ cup.
Vinegar (apple, wine) - a glass.
Peppercorns - a teaspoon.
Lavrushka - 3 leaves.

How to do:

Remove the top leaves from the head, divide into halves, cut into large pieces. Separate them into petals.
Chop up the greens. Cut carrots with beetroot into rings. Divide the garlic cloves into slices.
Lay the cabbage leaves on the bottom of the pan.
Lay the pieces, alternating with circles of carrots, beets, sprinkling with herbs and garlic.
Boil the marinade by throwing salt and sugar into boiling water. When loose spices disperse, add pepper, pour in vinegar. Let it boil hard.
Fill a pot of cabbage with marinade. To prevent the pieces from floating up, cover with a plate, press down with oppression.
After three days, you can take a sample. If you have prepared a lot of Georgian snacks, put the rest in a jar. Store on the shelf of the refrigerator.

Georgian cabbage pkhali recipe

Pkhali is a Georgian snack, the highlight of which is a nut dressing. This is a group of dishes from various ingredients. I offer a classic cabbage recipe.

Take:

Cabbage - 400 gr.
Red beets - 200 gr.
Onion bulb.
Red bulb.
Walnut kernels - 200 gr.
Sprigs of cilantro, parsley.
Acute adjika.

How to cook:

Boil coarsely chopped beets and cabbage until tender (allowed together).
Drain water, cool.
Pass through a meat grinder, adding the rest of the vegetables, except for the red onion.
Crush nuts, or chop them with vegetables.
Stir the mass, add chopped greens.
Season with adjika, salt. Stir again.
From the resulting mass, mold balls of arbitrary size. Beautifully put on a dish, garnish with red onion rings, parsley.

Secrets of cooking Georgian salad

The recipes give the correct proportions of Georgian cabbage harvesting. But no one obliges you to follow them exactly. If you want to give the appetizer more spiciness, put more pepper, garlic.
Do not cut the cabbage into too large pieces, they will have time to salt, but they will not have time to be completely saturated with beetroot juice.
It is better to cut the garlic, but if you neglect this, after cooking, as a bonus, you will get neat pickled cloves.

Video with a step-by-step Georgian cabbage recipe. Unsure of your talent - watch and repeat the steps.