Recepty Kvashenoj Kapusty Peljustka [TESTED]

: Garlic cloves (sliced), black peppercorns, bay leaves, and optionally coriander seeds.

: Always use additive-free coarse salt. Iodized salt can make the cabbage soft and unappealing. recepty kvashenoj kapusty peljustka

: During the 3–4 day fermentation at room temperature (18–22°C), you must poke the cabbage to the bottom of the jar daily with a wooden stick to release carbon dioxide. : Garlic cloves (sliced), black peppercorns, bay leaves,

: Pack the cabbage into jars in layers, alternating with beets, carrots, and garlic to ensure even color distribution. : Garlic cloves (sliced)

: 1 liter of water (boiled and cooled) mixed with 2 tablespoons of coarse, non-iodized salt. Essential Tips for Success

: 1 large beet, sliced into thin semi-circles. This provides the natural pink dye. Carrots : 1-2, grated or sliced into rounds.