Armenian cabbage

Step-by-step cooking

1. Step 1:

   

   How to make cabbage in Armenian? Prepare the ingredients. This snack can be prepared at any time of the year in the presence of fresh white cabbage. As a container for sauerkraut, you can take three-liter cans. Rinse them well and dry them.

2. Step 2:

   

   Peel the white cabbage from the top dirty and dry leaves, cut into large pieces.

3. Step 3:

   

   Wash the beets, peel and cut into slices or circles if the beets are not large.

4. Step 4:

   

   Wash, peel and cut the carrots into thin circles.

5. Step 5:

   

   Wash garlic, peel, cut into large pieces. As a seasoning for cabbage, we will use dill seed, it can be called one of the main ingredients of this dish, because it gives a special pleasant aroma and taste to the snack. It can be collected from umbrellas of dill during its ripening in the summer on the site, or purchased at a store or pharmacy. Hot pepper should be added to the marinade carefully so as not to make the snack too spicy

7. Step 6:

   

   Put one-third of the beetroot, carrot and garlic slices on the bottom of the jar, pour a third of the measured amount of dill seed and put a piece of bitter pepper pod.

8. Step 7:

   

   Put the cooked white cabbage on top so that half of the jar is filled. Cabbage should be laid tightly, trying to keep it in large chunks consisting of layers. On top again a layer of beets, carrots, garlic, dill seed and a piece of pepper. Next, the remains of cabbage and cover with the remaining vegetables and spices.

9. Step 8:

   

   Prepare the marinade. Pour water into a saucepan. Add salt, stir. Put on the fire and bring to a boil. Immediately pour the resulting marinade over the cabbage so that it completely covers the contents of the jar. Cover the jar with a lid. Leave the cabbage to ferment for 5 days at room temperature. A jar of cabbage should be placed in a deep container, because during fermentation, the marinade may begin to flow out of the jar.

10. Step 9:

    

    After the cabbage stops fermenting, put it in the refrigerator. The appetizer is ready. Serve to the table. Enjoy your meal!