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Crunchy cabbage in Georgian! Vitamin bomb for the winter menu.
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Georgian name of this dish - Mzhavia kombosto. And in every region of Georgia salted cabbage cooked in its own way. Differences between the cabbage in Guria, in Kakheti, in Imeritinskaya - a set of greens, beets state (raw or cooked), and sharpness. There are also cabbage in Georgian on the preparation process: natural fermentation and marinated with vinegar. In any case, the characteristic feature is the addition of beet dishes.
«Website» offers to cook this bright, savory snacks by slow ferment cold brine. When fermentation cabbage not only does not lose its beneficial properties, but on the contrary, it acquires new.
Through fermentation, the finished product doubles the content of volatile production, enzymes and various vitamins: A, B1, B2, B3, B6, K, P, vitamin U. The the U, by the way, has the ability to prevent the occurrence of ulcers on the walls of the stomach and duodenum heal existing sores. A vitamin C sauerkraut, even more than in a lemon!
From mineral substances in the sauerkraut release: iron, potassium, iodine, calcium, magnesium, manganese, sodium, phosphorus, fluorine, silicon, boron, zinc, selenium ... In addition, it is very low-calorie
!
cabbage in gruzinskiIngredienty 3 kg of cabbage 1, 5 kg of sugar beet 3 fiery red pepper (can take 1 piece. if you do not like too spicy dishes) 2 heads of garlic 2 celery green beam 3 tbsp. l. with the top of the salt 2 liters of water pea black pepper - to taste 10 peas allspice bay leaf 3 inflorescences carnations
Preparation In this recipe, use cold brine, so prepare it in advance. Boil water in a saucepan and dissolve it in salt, add pepper, cloves, bay leaf. The amount of salt varies according to your taste. Leave the brine to cool. Cabbage we shall cut slices with cobs. Beets we shall cut thin slices. Choose small cabbages - so it will look more attractive when it gets fermented
. Peeled garlic, we shall cut slices and peppers - rings. In a deep pan out with blank layers. A bit of beet to the bottom, then the cabbage, beets again, sprinkle with garlic and pepper rings, cover crumpled in the hands of celery (a pair of branches). So fill the entire pot. The top layer - beets.
Pour the ingredients cold brine so that it completely covered the vegetables. Cover with a lid or plate, put the top yoke. Forget cabbage for 3 days, let prokvashivaetsya in the kitchen. After a while, try salt brine on the subject. You may have to add salt - it absorbs a good cabbage.
After 3 days, the capacity of cabbage was placed in the refrigerator and on the 5th day the product will be fully prepared! Bring cabbage, simply laid out on a plate. You can cut smaller, and fill with vegetable oil.
This vitamin bomb Georgian flavor! Just once try to cook, and this dish will be a frequent guest at your table.
«Website» offers to cook this bright, savory snacks by slow ferment cold brine. When fermentation cabbage not only does not lose its beneficial properties, but on the contrary, it acquires new.
Through fermentation, the finished product doubles the content of volatile production, enzymes and various vitamins: A, B1, B2, B3, B6, K, P, vitamin U. The the U, by the way, has the ability to prevent the occurrence of ulcers on the walls of the stomach and duodenum heal existing sores. A vitamin C sauerkraut, even more than in a lemon!
From mineral substances in the sauerkraut release: iron, potassium, iodine, calcium, magnesium, manganese, sodium, phosphorus, fluorine, silicon, boron, zinc, selenium ... In addition, it is very low-calorie
!
cabbage in gruzinskiIngredienty 3 kg of cabbage 1, 5 kg of sugar beet 3 fiery red pepper (can take 1 piece. if you do not like too spicy dishes) 2 heads of garlic 2 celery green beam 3 tbsp. l. with the top of the salt 2 liters of water pea black pepper - to taste 10 peas allspice bay leaf 3 inflorescences carnations
Preparation In this recipe, use cold brine, so prepare it in advance. Boil water in a saucepan and dissolve it in salt, add pepper, cloves, bay leaf. The amount of salt varies according to your taste. Leave the brine to cool. Cabbage we shall cut slices with cobs. Beets we shall cut thin slices. Choose small cabbages - so it will look more attractive when it gets fermented
. Peeled garlic, we shall cut slices and peppers - rings. In a deep pan out with blank layers. A bit of beet to the bottom, then the cabbage, beets again, sprinkle with garlic and pepper rings, cover crumpled in the hands of celery (a pair of branches). So fill the entire pot. The top layer - beets.
Pour the ingredients cold brine so that it completely covered the vegetables. Cover with a lid or plate, put the top yoke. Forget cabbage for 3 days, let prokvashivaetsya in the kitchen. After a while, try salt brine on the subject. You may have to add salt - it absorbs a good cabbage.
After 3 days, the capacity of cabbage was placed in the refrigerator and on the 5th day the product will be fully prepared! Bring cabbage, simply laid out on a plate. You can cut smaller, and fill with vegetable oil.
This vitamin bomb Georgian flavor! Just once try to cook, and this dish will be a frequent guest at your table.
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