Saute vegetables
2020-08-13 / test@t
Gagra-style salted vegetables
Such vegetables in Abkhazia are usually served on any table - along with hominy, meat or chicken and cheese. But even without hominy, they just go well with barbecue.
Ingredients
- cabbage
- kohlrabi
- green chili
- dill and / or celery
- For brine for 5 liters of water:
- 100 ml beet juice
- 1 large head of garlic
- 45 g coarse, non-iodized salt
- 1-2 tablespoons of hops-suneli
- 1 tsp coriander seed
STEP-BY-STEP COOKING RECIPE
Step 1
For the brine, crush the garlic cloves a little. Bring a small amount of water with all the salt to a boil to dissolve the salt. Mix with remaining water. Add coriander and suneli hops. Pour in the beetroot juice, stir.
Step 2
Peel the kohlrabi, cut into large slices about 1.5–2 cm thick. Chop the cabbage not too coarsely. Cut hot peppers lengthwise, remove seeds.
Step 3
Put half of the white cabbage in an enamel saucepan, then the kohlrabi. Put half of the greens on them, can be in bunches, and hot peppers.
Step 4
Place the remaining kohlrabi, then the remaining cabbage, on top of it - the remaining greens. Fill with brine and press with a wooden circle. Put oppression on it. The brine should then come to the surface.
Step 5
Cover the barrel or saucepan and set aside in a cool place for 3-4 days. During this time, pierce the contents with a stick a couple of times. Keep prepared salted vegetables in a cool place.
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