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Guria is one of the regions of Georgia. Amazing Georgian cuisine in every small region is presented by original, unique dishes. Traditionally in this country, in addition to delicious meat dishes, there are also vegetables. The Gurians also make preparations for the winter. One of them is cabbage pickled in Gurian style. In Georgian, it sounds mzhave kombosto, where the word mzhave can have several meanings that relate to the technology of product preparation: pickling, pickling and pickling. It is they who are used to prepare this delicious preparation.
What is Gurian cabbage made from?
The set of products for the preparation of this dish has also been verified for more than one century.
- The cabbage should be firm, medium in size and fully ripe.
- Beets should contain a lot of coloring pigments so that the pieces of cabbage have an appetizing pink color.
- It is necessary to add hot peppers, it is cut lengthwise or into rings, for a spicy dish, the seeds can not be removed.
- Garlic - put it with whole teeth, removing only the tough skin.
- Celery - traditionally it is leafy, but if it is not there, long-stored roots will do.
- Only salt is added to the brine for classic sauerkraut. Vinegar, sugar - the prerogative of pickled cabbage.
It is allowed to add carrots to the workpiece, as well as kohlrabi cabbage. The presence of spices is possible: ground pepper, red and black, horseradish roots, parsley, bay leaves.
And if it is undesirable to experiment with the composition of the workpiece, then the amount of ingredients can not only be changed, but also necessary. This is how you will find the very recipe that will become your favorite for many years. The only thing that shouldn't be changed is the amount of salt. An under-salted or over-salted dish will not give the desired result. One to two tablespoons of salt per liter of water should be sufficient.
Classic gurian cabbage
Ingredients:
- cabbage heads - 3 kg;
- sweet beets of saturated color - 1.5 kg;
- 2-3 hot pepper pods;
- a couple of large heads of garlic;
- celery greens - 0.2 kg;
- water - 2 l;
- salt - 4 tbsp. spoons.
Prepare the brine: boil water with the addition of salt, let it cool. We cut the heads of cabbage into sectors.
Washed and cleaned beets cut into rings. It is convenient to do this with a special grater. We clean the garlic. We leave small teeth intact, it is better to cut large ones in half. Cut the pepper into rings.
We put the vegetables in a fermenting dish in layers: put the beets on the bottom, put the cabbage on it, on top of it - garlic and crumpled celery greens. Above - again a layer of beets. Fill the pickling with brine and place the weight on top.
After 72 hours, pour out part of the brine, dissolve another 1 tbsp in it. spoon of salt and return the brine back, stirring as well as possible. Sauerkraut with beets a couple more days. Then we take it out into the cold. The cabbage itself is ready to eat. But if it stands for some more time, it will become much tastier.
Gurian sauerkraut
This recipe, in all fairness, can also claim the title of classic. Initially, the preparation was made exactly by the fermentation method. We modernized the recipe and began to add vinegar not so long ago, a real Gurian acute cabbage is well fermented, so it contains a lot of acid.The amount of ingredients is given per ten-liter bucket of the finished product.
Ingredients:
- 8 kg of cabbage heads;
- 3-4 large dark beets;
- 100 g of garlic and horseradish;
- 2-4 hot pepper pods;
- a bunch of parsley;
- 200 g of sugar and salt;
- spice.
Cut the cabbage into slices without cutting the stump. Three horseradish grated, beets can be chopped into strips or cut into thin rings, like hot peppers.
Prepare the brine: dissolve salt and sugar in 4 liters of water, put spices and boil, cool.
As spices we use cloves, allspice peas, laurel leaves, cumin.
We spread the vegetables in layers, fill it with warm brine, install the load. The fermentation process takes 2-3 days.
We take out the finished fermentation in the cold.
Gurian pickled cabbage
There is also a classic recipe for pickled cabbage in the Gurian style. It is also prepared with beets, but poured over a hot marinade, adding sugar and vinegar to it. This blank is ready in three days.
Ingredients:
- cabbage heads - 1 pc. weighing up to 3 kg;
- garlic, carrots, beets - 300 g each;
- celery, cilantro, parsley;
Marinade:
- water - 2 l;
- sugar - ¾ glass;
- salt - 3 tbsp. spoons;
- a glass of 6% vinegar;
- 1 teaspoon peppercorns, 3 bay leaves.
Put beets, carrots, large pieces of cabbage in a bowl, layering everything with chives, herbs. Cooking the marinade: boil water, adding salt, spices, sugar to it. After 5 minutes add vinegar and turn it off. Fill the workpiece with hot marinade. We put the plate, put the load. After three days, we transfer the finished pickled cabbage into a glass dish and send it to the refrigerator.
There is another way to marinate cabbage in the Gurian way.
Gurian pickled cabbage with herbs
Ingredients:
- 3 cabbage heads and large beets;
- head of garlic;
- a small bunch of parsley, dill, celery.
For the marinade:
- Art. a spoonful of salt;
- a glass and a quarter of 9% vinegar;
- 0.5 l of water;
- ½ cup sugar;
- 10 allspice peas, as well as black pepper, bay leaf.
We cut the cabbage into slices together with the stump, the beets - into slices, we just peel the garlic. We spread the layers of vegetables, layering them with sprigs of herbs and garlic. Prepare the marinade: boil water along with spices, salt, sugar. Let the marinade cool for 10 minutes, add vinegar and pour vegetables.
Let it stand warm for three days. We put it in glassware and put it out in the cold.
Surprisingly delicious Gurian cabbage, spicy like fire, red like the famous Georgian wine with a pleasant sourness, will come in handy with a shish kebab or other Georgian meat dishes. And for traditional spirits, it will be an excellent snack. Try to cook this unusual piece to plunge into the wonderful world of Georgian cuisine for a while.
