Pickled red cabbage according to the recipe of Tinatin Mzhavanadze
12 servings
600 minutes
Pickled red cabbage according to Tinatin Mzhavanadze's recipe is a culinary masterpiece of Georgian cuisine that combines rich flavors and aromatic spices. The red cabbage, crunchy and slightly tart, absorbs the deep sweetness of beets, giving the dish an exquisite color and light natural sweetness. Celery greens, garlic, and hot pepper add spicy notes, while bay leaf and black peppercorns complete the harmony of flavors. This appetizer not only decorates the table with its bright hues but also pairs excellently with meat dishes, kebabs or even just traditional Georgian bread. The fermentation process gives the cabbage a unique texture and richness, making it an indispensable part of any feast. The dish retains the Georgian spirit—generous, fragrant and made with love.
1
Place chopped cabbage (don't forget to cut out the core) into a five-liter jar with a wide mouth, in thick 'watermelon' pieces.
- Red cabbage: 2 kg
2
Boil the very red beet for twenty minutes, then cool, peel, and slice it. Note: Boiling the beet for 20 minutes removes the 'earthy' smell from pickled beets while preserving the color.
- Beet: 4 pieces
3
We make a mixture of greens with garlic: Wash the greens and hot pepper until shiny and cut into fairly large pieces. Add whole garlic cloves, otherwise it will overpower the other flavors. Add a couple of bay leaves.
- Celery greens: 200 g
- Garlic: 1 head
- Chili pepper: 5 piece
- Bay leaf: to taste
- Black peppercorns: to taste
4
Now divide this mixture into 3 parts and place one third at the bottom of the jar. Then half of all the cabbage.
5
Add another portion of the vegetable mix in the middle. Then the remaining cabbage and top with the leftover green mix. If you want the cabbage to be very crispy, dissolve salt in COLD water (1 dessert spoon per 1 liter of water, i.e., 10 grams of salt) and pour it into the jar (by the way, it's better to use bottled or boiled water instead of tap water).
- Coarse salt: 10 g
6
To soften, first blanch the cabbage in boiling water for five minutes, then pour hot brine over it.
7
If medium hardness - pour boiling brine without blanching. Place the jar in a warm place for a week and watch to ensure it doesn't spill red juice everywhere: assert authority and compact it at every sign of rebellion. If fermentation stops - check a leaf: if ready, put the jar in a cold place.