Salted Beijing cabbage

Cut the Beijing cabbage (1 kg) in half and carefully place it in a pot.

If you are using white cabbage, cut it into six pieces, leaving the core.

Then, in another pot with boiling water (1 l), add salt (2 tbsp), bay leaf (1 piece), allspice (2 pieces), black pepper (2 pieces), and erythritol (1 tbsp).

Mix well and let the mixture simmer for 5 minutes.

Pour the finished brine over the cabbage and place a weight on top so that the cabbage is completely covered with liquid.

Place the pot in a cool place for three days for fermentation.

After three days, remove the cabbage, let it drain a bit, and coat it with adjika (for example, with zveruga, the link to the recipe is attached below), trying to cover each leaf.

During the pickling process, liquid will be released from the cabbage, which will become the brine for the further process.

After that, place the weight again and put the cabbage in the cold for another day.