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Gurian pickled cabbage
Guruli mzhave kombosto: bright pink cabbage pickled with beetroot, garlic and chilli
Gurian pickled cabbage turns heads at the Ozurgeti market: whole cabbage wedges stained deep pink by beetroot, layered with garlic, celery leaves and hot pepper and left to ferment in brine until crunchy and sour. Families in Guria put up big crocks in late autumn for the winter and the New Year table, and serve it beside fatty pork, beans and cornbread. A common mistake is using iodised salt, which can stop the ferment and darken the pickle. Chef's tip: keep the jar at cool room temperature for the first few days, then move it to the fridge once it tastes pleasantly sour, so it stays crisp.
- Total time
- 30 min
- Difficulty
- easy
- Serves
- 12
Ingredients
For the pickle
- 3 ⅓ lb white cabbagecut into 8 wedges through the core
- 2 raw beetrootpeeled and sliced 5 mm thick
- 1 head garlicpeeled, cloves halved
- 3 fresh red chillieshalved lengthways
- 1 handful celery leaves
For the brine
- 8 ¼ cups water
- 2 ⅛ oz non-iodised salt
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Method
0/6 doneStep 1: Bring 8 ¼ cups water to the boil, stir in 2 ⅛ oz non-iodised salt until dissolved, and cool to room temperature.
10 minStep 2: Blanch 3 ⅓ lb white cabbage wedges in boiling water for 2 minutes, drain and cool; this softens them so they pack tightly.
2 minStep 3: Layer cabbage, 2 raw beetroot, 1 head garlic, 3 fresh red chillies and 1 handful celery leaves in a large, clean jar or crock, pressing down firmly.
Step 4: Pour over the brine to cover by 3 cm. Weigh everything down with a small plate or a water-filled bag so nothing floats. Common mistake: leaving cabbage above the brine; it moulds.
Step 5: Cover loosely and leave at cool room temperature (18–68°F) for 4–6 days, skimming any white foam, until pink, sour and crunchy.
Step 6: Chill and eat within a month. Throw it away if it smells rotten or grows coloured mould.
Nutrition per serving
- Calories
- 35 kcal
- Protein
- 1 g
- Carbs
- 7 g
- Fat
- 0 g
- Fibre
- 3 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does gurian pickled cabbage take?
- About 30 minutes in total.
- How many people does it serve?
- 12 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegan?
- Yes. It has no meat, fish, dairy or eggs.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- Is it very spicy?
- It has some heat. Use less chilli for a milder version, or more if you like it hot.
- Can I make it ahead?
- Yes. It keeps well, so you can cook it earlier in the day or the day before and reheat it.
- What can I use instead of white cabbage?
- Savoy or spring greens, same weight.
- What can I use instead of garlic?
- ½ tsp garlic paste or ⅛ tsp garlic powder per clove.
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