Georgian fermented cabbage pickle recipe
Recipe shopping list — copy the items into Valedo.
This two-jar cabbage pickle is for cooks who want a naturally fermented Georgian-style side. It uses a salt brine rather than vinegar and is not a shelf-stable canning recipe.
Ingredients
Green cabbage
1 medium head
Red beet
1 medium
Carrots
2
Garlic cloves
8
Fresh red chile
2
Celery leaves
1 cup
Fresh dill
1 small bunch
Non-iodized salt
3 tablespoons
Filtered water
6 cups
Black peppercorns
1 teaspoon
How to make it
- Cut cabbage into wedges and slice the beet and carrots. 2. Dissolve salt in filtered water to make brine. 3. Pack cabbage, vegetables, garlic, herbs, chile, and peppercorns into two clean jars. 4. Cover completely with brine and weigh vegetables below the surface. 5. Ferment loosely covered at cool room temperature for 4 to 7 days. 6. Refrigerate when pleasantly sour and eat within 3 weeks.
FAQ
Who is "Georgian fermented cabbage pickle recipe" for?
This two-jar cabbage pickle is for cooks who want a naturally fermented Georgian-style side. It uses a salt brine rather than vinegar and is not a shelf-stable canning recipe.
What do I need to buy for "Georgian fermented cabbage pickle recipe"?
This list has 10 items, including Green cabbage, Red beet, Carrots, and Garlic cloves. Cross off what you already own, then buy the rest.
Do I need every item on "Georgian fermented cabbage pickle recipe"?
No. Use it as a starting checklist for Georgian fermented cabbage pickle recipe. Cross off what you already have—often that includes Green cabbage—and add anything your situation still needs.
Does "Georgian fermented cabbage pickle recipe" include cooking or prep steps?
Yes. There are 1 short steps after the ingredient list, starting with: Cut cabbage into wedges and slice the beet and carrots. 2. Dissolve salt in filtered water to make brine. 3. Pack cabbage, vegetables, garlic, herbs, chile, and peppercorns into two clean jars. 4. Cover completely with brine and weigh vegetables be…
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