Red pickled cabbage in hot brine

Cut the cabbage (1 piece) into quarters or smaller pieces, and slice the beetroot (1 piece) into rounds or wedges.

In a deep container, layer the ingredients. First, place the cabbage, then add the beetroot, dill (to taste), hot pepper pods (optional), garlic (optional), and herbs, such as celery or parsley (0.5 bunch).

For the marinade, we will need 1 liter of water, into which we add 2 heaping tablespoons of salt, 1 tablespoon of erythritol, 10 black peppercorns, and 2 bay leaves.

Bring the marinade to a boil. After that, add 100 g of 9% vinegar and mix thoroughly.

Pour the finished marinade over the cabbage. Place a weight on top to ensure the cabbage is fully submerged in the brine. Leave it at room temperature for 2-3 days.