German-style cabbage
A source of fiber and antioxidants, this dish supports digestive health and strengthens the immune system. Its refreshing taste with a hint of acidity makes it an excellent side dish or snack.
Chop the cabbage (1 kg) into squares. Grate the carrot (1 piece) on a Korean grater. Cut the beetroot (1/2 medium beet) into sticks or also grate it.
Layer all the ingredients in a pot: first the cabbage, then the carrot, the beetroot, and add finely chopped garlic (3 cloves). And finally, another layer of cabbage.
Prepare the marinade: in a pot, mix water (0.5 L), erythritol (3 tbsp), salt (1 tbsp), bay leaf (1 piece), and peppercorns (3 pieces). Bring the mixture to a boil, then let it cool slightly.
After that, add 9% vinegar (1/3 cup) (or 2/3 cup of 5% apple cider vinegar) to the marinade and mix thoroughly.
Pour the slightly cooled marinade over the vegetables. Cover with a plate and place a weight on top, such as a filled 3-liter jar.
Leave the cabbage at room temperature for three days.
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