Red pickled cabbage in hot brine
A source of vitamins C and K, as well as antioxidants, this dish supports digestive health and strengthens the immune system. The vibrant taste of beets and vinegar makes it a great addition to any meal.
Roman Klymenko
15 years on low-carb nutrition
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.
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