Pelustka – fermented white cabbage with beetroot, chili and garlic

Ingredients for 1 servings:

• 40 g salt
• 1 liter of warm water
• 500 g white cabbage
• 200 g beetroot
• 1 chili pepper(s)
• 2 garlic cloves

Instructions

Working time approx. 20 minutes; Rest period approx. 7 days; Total time approx. 7 days 20 minutes

First, dissolve the salt in warm water. Now, remove the leaves from the white cabbage and cut them into pieces approximately 5 x 5 cm in size. Cut the beetroot into 2-3 mm thick slices, as well as the chili peppers and garlic. Layer the individual ingredients alternately in a 1-liter jar. The last layer should be the beetroot. Now pour over the cooled salt water solution. Everything should be completely covered with liquid. Let stand at room temperature for about a week. Tip: Once the lactic acid fermentation has stopped, it’s ready to eat. I keep it in the refrigerator for another two to three weeks, though. It will then become even more aromatic.