Armenian Fermented Cabbage with Beetroot
Cabbage and beetroot provide fiber, while fermentation gives the flavor more depth and turns the vegetables into a more interesting sugar-free preserve. This cabbage works well as a cold appetizer or alongside meat dishes. In a modest serving it stays keto-friendly and still makes the plate brighter.
Cut the cabbage (1 kg) into large pieces. Slice the beetroot (200 g) and carrot (100 g) thinly, and cut the garlic (12 g) into several pieces.
Layer the cabbage (1 kg), beetroot (200 g), carrot (100 g), and garlic (12 g) in a jar or container, distributing the bay leaf (2 g) and black peppercorns (2 g) between the layers. Separately dissolve the salt (30 g) in the water (1 l) and pour it over the vegetables so the liquid covers the top layer.
Press the vegetables down with a weight or a small plate so the cabbage (1 kg) stays under the brine. Leave the preserve at room temperature for 2-3 days, then move it to the refrigerator and serve it chilled.
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