Spicy sauerkraut with beets and instant garlic 🌶

Kitchen appliances and utensils: 2 liter can with lid, wooden pestle, measuring bucket, cargo, deep plate.

Ingredients

Step cooking

1. We wash 0.9-1 kg of cabbage and remove the bad leaves from the head. Cut the vegetable into large pieces, but so that they can fit in a jar. Of course, we remove the stump.
   
2. We clean beets in the amount of 200 g from the peel and other inedible parts. Cut it into thin plates or rub on a coarse grater.
   
3. Remove the husk and roots from 2 heads of garlic and divide them into cloves. Cutting them smaller is not necessary. We wash the chili peppers and cut them into wide circles. If you want to reduce bitterness, cut the pepper and remove seeds and veins from it. We spread the prepared vegetables in a jar: put beets, garlic and pepper down, and cover part of the cabbage on top. Repeat the process until the jar is full.
   
4. We heat 1 liter of water to a warm, but not hot condition. Dissolve in it 2 tbsp. l salt. The best option would be a special “salting” salt, labeled as grinding No. 2.
   
5. Once the salt has dissolved, pour the resulting brine into a jar of vegetables. Immediately put the jar in a deep plate and close it with a tight lid (well, if it is with a clamp), which after a while we change to a heavy press.
   
6. Active fermentation processes will be visible starting from the 2nd day, and on the 6th day the cabbage will be completely ready. Close the jar with a lid and store in a cool place.
   
7. All vegetables will be suitable for consumption. They can be eaten in the form in which they are. If you want, you can chop them, add fresh herbs, oil and vinegar to make a very tasty salad.
   

Video recipe

The spicy cabbage recipe is very unusual, so if this is your first encounter, watch the video version for more. So you can appreciate the appearance of the ingredients and the finished dish, as well as hear valuable cooking tips from an experienced hostess.