Pickled cabbage with beets.
Sauerkraut I prepare for the season with an enviable regularity. With carrots, horseradish, apples, and of course with beets.
However, it does not taste that somehow tired, and some become boring. And as usual, I wanted to add variety to your menu. Therefore, I decided to cook cabbage pickled, and to diversify its noble, but quite dull color, add the beets. It is in this dish is needed only for shade, so a small tuber clean,
But with the spices I did not much wiser and "reinvent the wheel", so he took a full bag of 25 grams of a mixture of acute "For carrots in Korean." Checked it has never let me down, do not lose face, and in the preparation of pickled cabbage with beets. As you know - I do it is not the first time.
In the five-liter pot spread (in the smaller it just does not fit) cabbage. Parse that it completely together, and fill, had time to cool slightly, marinade. Presses the yoke (I use a plate, a smaller diameter than the pan and three-liter jar with water), and six ... eight o'clock "forgets" its just on the table at room temperature.
Enjoy your appetite.
Finally. Store it in the refrigerator for a few days, as in the longer term, it will become very acidic by vinegar, and not as crisp. Although, given its excellent taste, this is unlikely to happen.