Pickled in beet juice cabbage

2,5 kg cabbage

25 g garlic

tsp. ?.black pepper

To prepare the brine:

2 l water

800 g beet

60-70 g salt

3-5 Laurel leaves

2 tsp. sugar

Cut the beet slices, pass through the juicer.

Cabbage cut into slices of cabbage stalk.

At the bottom of the container with a capacity of 5 l to lay cabbage leaves.

Pass through a garlic press, to connect with black and red pepper, RUB with a mixture of sliced cabbage, put them in a container.

Pour into a pot with water, add Bay leaf, sugar and salt, precipatate min, cooled, remove Bay leaf, add the beet juice, pour brine the cabbage so that it completely covered her.

On top of the cabbage, put the load, leave on for 5-7 days at room temperature.

Then put the container in a cool place (0-4 C) for 2-4 weeks.

This pickled in beet juice cabbage can be stored in the cold for not less than six months.

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