The Armenian cabbage spicy recipe is a real treasure! I’m not afraid of this word, this relic is passed on in our family from generation to generation. My mother taught me this unique recipe, and her mother-in-law, my grandmother, in turn. If you have never tried such a pickle - you have lost a lot! I personally have never met anything tastier! Luxuriously bright, spicy, crispy cabbage, with subtle notes of garlic and dill! Sauerkraut with beets is an excellent snack, and the most successful addition to any side dish, especially potato dishes, for example! And how does she fit in !!! Mmmm, just an amazing combination! The most remarkable thing is that Armenian cabbage is an absolutely useful product of natural fermentation, which means that there is not a drop of harmful vinegar in the recipe, just a whole bunch of vitamins and macro elements!
Ingredients
- White cabbage - 1 fork
- Garlic - 1-2 heads.
- Beets - 1-2 pieces
- Carrots - 1-2 pcs.
- Salt - 2 tbsp.
- Water - 1 l.
- Dill seeds
- Hot pepper - to taste.
Cooking process
- Cabbage coarsely shred, and better generally cut into several large parts of the head, along with the pig.
- Cut carrots and beets into thin slices.
- Salting such cabbage is convenient in a three- or two-liter jar. At the bottom of the jar we place beets, carrots, garlic and fennel seeds, which I usually buy at the pharmacy (fragrant dill seeds), these are the same seeds from dill umbrellas. As a seasoning it can not always be found in the store, but here it comes out very profitable and most importantly a lot! Also put pepper pod on the bottom. There certainly should not overdo it, all to taste and depending on the sharpness of the pepper.
- Tightly lay the cabbage, pouring each row of carrots, beets and garlic with dill.
- For brine, only water and salt are needed at the rate of 2 tablespoons per liter of water. Bring to a boil.
- Fill the cabbage with hot pickle, cover with a lid (not closing). We put the jar in a deep cup, because during fermentation, the brine can overflow. Reserve for fermentation at room temperature for about 5 days. During fermentation, gas begins to be released, so periodically it is necessary to pierce the cabbage with a knife or any long stick so that this gas can come out and not linger in the can.
- As soon as the cabbage "calmed down", put it in the fridge.
- Armenian cabbage will be very good if it is flavored with unrefined vegetable oil. Here is such a simple wonderful old recipe. And for those who like quick ways to pickle cabbage, I recommend
Sauerkraut is a favorite snack, sometimes even a savory side dish. And a magic wand in not the best of times for the budget. Rich in vitamins, white fish is useful in any form. Alone known more than a hundred. Almost all nations add a national note. Armenian sauerkraut is generally a culinary masterpiece. Especially it is appreciated by fans of piquant and sharp.
What is the difference between Armenian cabbage and Russian analogue?
In any national recipe beet appears as one of the ingredients. In the Russian version, in the basic composition of vegetables, only cabbage and carrots are present. In addition, as in the preparation of the main part of the dishes with fermentation use hot pepper in one way or another. It depends on what result the hostess wants to get at the exit. For example, if Armenian cabbage is cooked spicy, then a substantial quantitative pepper must be put into this appetizer.
The Russian "queen of snacks" is originally prepared without the use of marinade. The basis is given solely by the own juice of the vegetable, which is released under the yoke. The process of its fermentation gives the very favorite sourness of the finished product. The Armenian sauerkraut involves the preparation of a special marinade. Although, if you allow yourself to dream, you can do without it.
Kvass, so on a large scale. Let's start with the Armenian recipe in large proportions. This reserve is enough for the whole long winter.
Armenian pickled cabbage: a recipe for cooking snacks
To begin with, we stock up on the necessary quantity of products We will need the following ingredients:
- cabbage - 50 kg;
- carrots - 3.5 kg;
- beets - 1-1.3 kg;
- garlic - 1-1.3 kg;
- chilli pepper - 20-25;
- parsley, celery, cilantro roots - up to 2 kg;
- allspice - 7-9 pcs. peas;
- lavrushka - 13-15 pcs. sheets;
- leaves of cherry tree - 200-400 g;
- salt coarse - 1.4-1.6 kg;
- cinnamon - 2 sticks.
Cooking cabbage in Armenian right
Getting to the cooking. Preparing cabbage is quite simple. It is necessary to remove the upper sheets, then cut the forks into three or four parts and rinse thoroughly. Peeled carrots cut into rings, and beets, clean, without peel, divided into thin plates. Garlic separate cloves in the husk soak for half an hour in warm water. Pepper free from tails and rinse. To clean the roots, thoroughly rinse with water and divided into four parts, it is better in length.
At this time, you can start cooking the marinade, which will need approximately 30 liters of water. It should be brought to a boil, then throw all the spices, including salt, boil for a few minutes and turn off. Put cool.
Armenian sauerkraut in the best way “comes” in Armenian. You can also use glass containers.
The process of laying vegetables
When all the ingredients are ready, and the marinade is cooled, it's time to start laying. The bottom of the container tightly laid out individual cabbage, they are interspersed with cherry leaves. Then put the sliced forks in the bottom. Putting one row, cover it with roots, beet rings and carrots, peeled garlic cloves, pepper pods. Next - again a row of cabbage and again a layer of the remaining ingredients.
The outermost layer is covered with individual cabbage leaves, covered with a piece of natural fabric or thick gauze on top. All this is pressed down by the load. After letting the contents settle down a bit, they pour the whole marinade over it so that it rises 5-7 above the general level of centimeters.
Tara is removed in a dark place. At room temperature, the cabbage is allowed to wander for up to 5 days. For further storage, the barrel is placed in a cold room. In the future, the cabbage can be decomposed into small banks and put in the refrigerator.
Armenian cabbage with beetroot is good in small proportions, in the form of a snack to a noisy feast. Consumption of products is less, as well as cooking time.
Second recipe
We will need the following products:
- half a head of cabbage (medium or large size);
- carrots - 2 pcs. medium size;
- beets - 1 pc. average;
- hot pepper - 1 pod;
- garlic - 1 head, medium or large.
How to cook a tasty snack?
Cabbage for this recipe is better to choose medium density, so that the inner sheets can be easily separated from each other. All vegetables are cleaned, thoroughly washed and cut into thin plates. Half a head of cabbage divided into three or four shares, depending on its size, so that each kept sheets on the part of the stalk.
This appetizer requires the preparation of marinade. You can simply boil water with salt. Or add to it the spices to taste. Marinade should be cooled before use.
The chopped shares of cabbage are stacked in a container, filled with marinade, pressed down with a load so that the liquid rises at least two to three centimeters. Stays in a dark place at room temperature for two days. Then the container should be removed in the refrigerator for five days.
To serve the table in shredded form, after removing the stalk. The dish looks colorful, spectacular. It tastes great! Just add some vegetable oil.
All delicious dishes and culinary discoveries! Good luck and bon appetit!
Sometimes you want something salty and sharp. We offer you a terrific recipe in Armenian. It perfectly diversifies your menu and will add sophistication to any side dish.
Armenian cabbage recipe
Ingredients:
- white cabbage - 2.5 kg;
- garlic - 50 g;
- carrots - 200 g;
- beets - 1 pc .;
- celery root - 100 g;
- hot pepper - 2 pcs .;
- cherry leaves - at will;
- cilantro - 20 g
For brine:
- water - 3 l;
- salt - 150 g;
- black pepper peas - 10 pcs .;
- bay leaf - 2 pcs .;
- cinnamon - 0.5 pcs.
Cooking
So, for cooking cabbage in Armenian with beets, first make brine. To do this, bring the water to a boil, add salt, spices, stir and cool. Now we take the white cabbage, process each head, removing the top leaves from it, and cut it into 4 pieces. Garlic cloves peel cleaned. Cut the carrots into slices, and remove the stems from the pepper. Celery roots are cut lengthwise. Beets cleaned and shred thin plates. At the bottom of the barrel or pans we place cabbage and cherry leaves of cherry. Then tight, in rows, put the cabbage. Between the rows lay all the other vegetables and herbs.
Fill all with cooled brine about 5 cm above the level of the laid vegetables. Cover the top with cabbage leaves, set a flat plate and place a load on it. We stand cabbage for about 5 days at room temperature, and then transfer to cold.
Armenian salted cabbage
Ingredients:
- white cabbage - 500 g;
- beets - 1 pc .;
- carrots - 2 pcs .;
- bulgarian pepper - 2 pcs .;
- hot pepper - 1 pc .;
- garlic - 4 cloves.
For brine:
Cooking
All vegetables, except cabbage, thoroughly washed and peeled. We divide a half of the cabbage fork into 3 equal parts, and cut the rest of the vegetables into thin ones. We shift the cabbage to slices of vegetables. Now turn to the marinade: heat the water to a boil and add all the spices. Prepared prepared cabbage tightly to the bottom of the pan, pour cold pickle. From above, we establish the oppression and maintain cabbage of day 2 at room temperature, and then 5 days in the refrigerator. When serving, cut the stalk, chop, fill with vegetable oil and add finely chopped onions. Remaining
STEP-BY-STEP RECIPE FOR PREPARING TASTY CAUSES IN ARMENIAN
Description:
Sauerkraut is welcomed by many cuisines of the world, but hot Caucasians prefer recipes with lots of spices. In addition, Armenian cabbage, for example, is salted along with beetroot - as a result we get an amazing beet-colored, crispy cabbage with a pronounced spicy taste, which itself can act as an independent snack food dish.
Ingredients:
- Cabbage - 1 head;
- Beets - 2-3 pieces;
- Garlic - 1 head;
- Hot peppers - 1-2 pods;
- Greens (parsley, dill, horseradish) - a bunch;
- Bay leaf, peppercorns, salt.
Cooking method:
1. Cut the cabbage in half, and then cut each half into small raishes, clean the beets and cut into thin rings, and chilli pepper rings.
2. In an enamel saucepan lay out layers: beets, cabbage, garlic cloves, pepper rings, bay leaf, peas, greens, etc.
3. So lay out 2-4 layers of cabbage, the last layer - the beets.
4. Next, boil water, add salt, so that it tastes a little saltier than usual.
5. Fill the cabbage with warm brine and put it under pressure for 3 days at room temperature.
6. After 3 days, we put the cabbage into a jar, fill it with brine and send it to the refrigerator.
7. Cabbage is ready. Each spice we cut into small pieces and serve as a spicy snack (if someone likes it hot, then you need to increase the number of hot peppers).
Enjoy your meal!
(27 glosa (s))
A similar video recipe:
Cauliflower is used by us mainly in salads, but pickled, as a white cabbage, little used. But this kind of cabbage has a huge number of advantages:
Proper cooking of sauerkraut
Sour love those who do not accept vinegar in dishes. Here, live bacteria work as a preservative, due to which the dish becomes very useful and preserves its natural flavor for a long time (if, of course, it has been cooked correctly).
In general, like any cooking vegetables for the winter, it all starts with the garden, if you grow yourself.
- Compliance with the timing of cutting the inflorescences so that the flowers do not open, then the cabbage is not suitable for any culinary manipulations.
- Inflorescences should be protected from sunlight so that they do not darken.
- In time to notice the attacks of pests, and in the period of the appearance of inflorescences to stop all chemical treatments using only safe means.
- Cut off inflorescences in dry weather so that they do not accumulate excess moisture.
- Initially, at least cauliflower purchased from the store, even though its garden must go through a salty bath. You need to hold the inflorescences for about fifteen minutes in salted water, so that all the bug worms that made the houses got out. Then rinse the cabbage well and let dry.
- All dishes involved in the process of fermentation must be very clean, it is not necessary to sterilize everything.
Sauerkraut for the winter - a traditional recipe
We will take:
- Two kilo inflorescences of cabbage
- Medium sized carrots
- Three cloves of garlic
- On five pea-pepper of fragrant and black
- One and a half liters of water
- One hundred grams of salt and sugar
How to ferment cauliflower:
Prepare the inflorescences for cooking, analyze them. We will rub the carrots on a ordinary grater, mix everything up, only the color one, unlike our usual white one, you do not need to wipe it with your hands, otherwise it will be completely ugly. Garlic cut not too small and add to the dish.
Cook the brine until sugar and salt are completely dissolved. Cool it down and pour the cabbage, can be in banks, and you can in another bowl. After cabbage begins to ferment, it will take three or four days.
Instant Cauliflower
We will take with you:
- Two kilos of cabbage inflorescences
- Two medium-sized carrots
- Two Leaves of Lavrushka
- Five black peppercorns
- Two tablespoons of dill (if you wish)
For brine preparation:
- Litere of water
- A tablespoon of coarse salt and granulated sugar
How to quickly ferment cauliflower:
This recipe is also called daily, because after a day the cabbage can be safely eaten. We will prepare in advance the inflorescences and the jar, where we will put everything. Washed cabbage is desirable to dry. Carrot three on any grater to your taste. All mix and add spices, just nothing and we do not grind.
Now we will brew the brine until that condition, when all the additives are completely dissolved and it becomes transparent, we will immediately fill our cabbage, but we will not cover the lid, but put it in a warm place and we will eat it in a day.
Korean style sauerkraut
Take the following foods:
- Cauliflower head
- Medium Root Carrot
- Red Hot Pepper Pod
To fill with one liter of water:
- A half glass of sunflower oil
- A glass of 9% vinegar
- Garlic head
- Two tablespoons of table salt without cooking
- Five tablespoons of sugar
- Half a pack of Korean carrot seasoning
Cooking process:
Cooking cabbage head, wash. we get rid of "local residents", we divide into inflorescences. Carrot is more beautiful to grate on a Korean grater, still the salad will be in Korean. We take out seeds from the pepper, do not forget to protect your hands with rubber gloves.
Garlic with pepper grind blender into mush. Brew the marinade, salt and sugar it, pour the oil and vinegar, boil for about three minutes and pour it into the vegetables. A little cool, add spicy mush and seasoning, mix and pack up in jars. We give the billet a day to stay warm, then put it in the fridge.
How to make cauliflower with beets - the best recipe
You need to cook:
- Two kilo inflorescences of cabbage
- One medium beet root burgundy
- Half garlic head
- Not too big carrot
- Seven black peppercorns
- Three Peas Allspice
Cooking brine:
- Litere of water
- On a floor of a glass of usual salt with sugar
Cooking delicious cabbage:
The first step is to prepare clean and dried inflorescences. We will carrot them, cabbage can be cut into thin cubes, garlic is better to cut into cubes or straws. Everything is mixed, carefully, so as not to mash the cabbage. Now pour all the cooled brine and leave the cabbage to infuse for about five days in a warm place. After the fermentation process is completed, everything can be packaged in jars and put in the fridge.
Armenian Cauliflower Recipe
For the recipe, take:
- Two, you can have a little more kilo of cauliflower
- Medium Root Carrot
- Small burgundy beetroot
- For a small piece of celery root and parsley (5 cm)
- Two Hot Chili Peppers
- Cilantro bunch
- Three liters of water
- Eight tablespoons of salt
- Cinnamon sticks floor
- Three leaves of laurel
- Eight black peppercorns
How to cook:
In principle, such a recipe can be suitable for any cabbage, but it is with a colored dish that turns out to be the most delicate and especially tasty. Prepare cabbage and separate all the inflorescences. Carrots planed on patches, beets on petals.
Peppers are released from the seeds, the roots are cut in equal parts. We put the marinade to boil, we pour the bay cherry, cinnamon, peppercorns, we will not forget to salt it. After boiling, leave to cool.
While we are starting to fold in rows, layers of vegetables, inflorescences, the first layer, in the middle are peppers with roots and cilantro (just tear it with your hands). Top layer again cabbage. Pour the cool marinade and set a slight oppression, so the cabbage will be cool for five days to prepare, then put into the cellar.