Red pickled cabbage in cold brine
A source of vitamins C and K, as well as antioxidants, this dish supports immunity and gut health. The vibrant taste of beetroot and dill makes it an appetizing addition to any table.
Chop the cabbage (1 piece) into quarters or smaller pieces, and slice the beetroot (1 piece) into rounds or wedges.
In a large container, layer the ingredients: first the cabbage, then the beetroot, dill (to taste), bay leaves (2 pieces), hot pepper pods (optional), garlic (optional), and herbs (celery or parsley, 0.5 bunch).
In a large pot, dissolve sea salt (2 tbsp) in 1 liter of room temperature water.
The water should be slightly saltier than what you are used to using in cooking.
After that, carefully pour the cold brine over the layers of vegetables. Place a small weight on top and let it steep for 3-4 days.
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