Gurian cabbage
10 servings
60 minutes
Gurian cabbage is a bright and spicy dish of Georgian cuisine, renowned for its rich flavor and appetizing aroma. This recipe originated in Guria, a region in western Georgia where fermented vegetables are an integral part of traditional gastronomy. Large pieces of cabbage, juicy rings of beetroot, and garlic mixed with hot pepper create a harmonious blend of spiciness and sweetness. The marinade enriched with celery, cilantro, and vegetable oil adds complex flavor depth to the dish. Gurian cabbage perfectly complements meat and vegetable dishes but can also be enjoyed on its own. After several days of fermentation, it acquires a pleasant sourness that refreshes and awakens the appetite. It is not just a snack – it is part of the Georgian culinary soul where simple ingredients transform into a work of flavor art.
1
Cut the cabbage into large pieces.
- White cabbage: 2 kg
2
Peel the beetroot and slice it into thin rings.
- Beet: 4 pieces
3
Crush the garlic slightly with hot pepper.
- Garlic: 2 heads
- Red chilli pepper: 4 pieces
4
Layer all the products in the pot and pour vegetable oil over them.
- White cabbage: 2 kg
- Beet: 4 pieces
- Garlic: 2 heads
- Celery: 200 g
- Coarse salt: to taste
- Water: to taste
- Red chilli pepper: 4 pieces
- Vegetable oil: to taste
- Dried cilantro (coriander): pinch
5
Place in a warm place for two to three days, then put in the refrigerator.