Delicious and healthy homemade sauerkraut, beetroot, carrot and spicy Korean Gochugaru pepper

The idea for a sauerkraut, carrot and beetroot silage arose in my head a few minutes after the end pickled white cabbage in an oak barrel . Some shredded cabbage and grated carrots remained. I prepared a large bowl of coleslaw. I added grated beetroots, salt and Gochugaru to the remaining cabbage and carrots, stuffed them tightly in a jar and left to pickle.

Kiszona kapusta kiszona marchewka kiszony burak domowa kiszonka

If you don't have Gochugaru, you can add other hot peppers as much as you like. I often make different kimchi, so a large packet of Gochugaru peppers always stands in the kitchen cupboard. Korean, coarsely ground Gochugaru pepper, you can buy paprika in online stores, among others in Cuisines 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.

Ingredients

1 kg of white cabbage

150 g of red beetroots

50 g of carrots

20 g of rock salt

1 teaspoon of Gochugaru (or chili as much as we like)

Execution

Cut the cabbage in half, cut into the depths, chop or shred into the so-called mandolins. Peel the beetroots and carrots and grate them on a coarse-mesh grater. The remaining depth can also be grated and added to the silage.

Mix everything together thoroughly with salt and Gochugaru, preferably in a large bowl. Put the thoroughly mixed vegetables into a scalded jar or stone pot and beat them well. 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 ensiling, we make sure that the silage is always filled with liquid. During the first days, I look into the silage and knead it or beat it so that the juices flow out to the top. After 7-10 days, I try and when the silage is acidic enough, I put it in the refrigerator or another cool room.

Happy and cheers!

also check

Red kimchi made of Chinese cabbage and beetroot

czerwone-kimchi-z-kapusty-pekinskiej-i-buraczkow

Sauerkraut in an oak barrel

kapusta-kiszona-w-debowej-beczce

Pickled fennel with gochugar and fenugreek

kiszony-koper-wloski-z-gochugaru-i-kozieradka

Pickling and fermentation with Dr. Ewa Dąbrowska. Homemade ways.

kiszenie-i-fermentacja-z-dr-ewa-dabrowska-domowe-sposoby

Comments

Marzena 2021-11-10 19:58:19

Wygląda niesamowicie. I już się na nią szykuję🙂

Response

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