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Georgian · Snacks
Spicy Pickled Cabbage 'Armenian Style'
A tangy, crispy preserved cabbage with beets, horseradish and hot peppers.
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Ingredients
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COMPONENT to taste
- to taste
Nutrition facts
kcal
protein
fat
carbs
Quick price-per-kg calculator
Price per kg
Method
1
Remove the outer leaves from the cabbage, then cut the head into 6-8 wedges depending on its size.
2
Peel and wash the beets, then slice them into thin rounds.
3
Wash the hot pepper. Peel the horseradish root. Cut into large chunks.
4
Make the brine: bring water, salt and spices to a boil, simmer for 15 minutes, then cool completely.
5
Pack the cabbage into sterilized jars together with the beets and pour the cooled brine over top.
6
Cap the jars with plastic lids. Leave at room temperature for 3 days. Then move to a cool place for storage.
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