Delicious and healthy homemade pickled cabbage, beetroot, carrots with spicy Korean Gochugaru pepper
The idea for sauerkraut, carrots and beetroots was born in my head a few minutes after finishing pickled white cabbage in an oak barrel. There was some shredded cabbage and grated carrots. I prepared a large bowl of coleslaw from the ingredients. I added grated beets, salt and Gochugaru to the remaining cabbage and carrots, stuffed it tightly in a jar and left it to pickle.
If you don't have Gochugaru you can add any other hot pepper, in the amount you like. I often make kimchi, so a large bag of Gochugaru peppers is always in the kitchen cupboard. You can buy Korean coarsely ground Gochugaru peppers in online stores, e.g. w Cuisins of the World. This hot pepper with a beautiful red color, complex flavor profile and unusual texture is used in most Korean dishes, especially kimchi.
1 kg of white cabbage
150 g of red beets
50g of carrots
20 g of rock salt
1 teaspoon of Gochugaru (or chili, as much as you like)
Cut the cabbage in half, cut out the core, chop or shred the so-called mandolin. Peel the beets and carrots and grate them on a coarse grater. The remaining core can also be grated and added to the silage.
Mix everything together thoroughly with salt and Gochugaru, preferably in a large bowl. Transfer the thoroughly mixed vegetables to a scalded jar or a stone pot and tamp it firmly. We load it (with a plate and a jar of water or a scalded flat stone), cover and leave for about 10 - 14 days at room temperature.
During pickling, we make sure that the silage is always flooded with liquid. For the first few days I look into the silage and knead or beat it so that the juices flow to the top. After 7 - 10 days, I try and when the silage is sour enough, I put it in the fridge or another cool room.
Tasty and healthy!