Beet Shukrut
Description
A delicious and juicy dish with a light hint of sea salt and a rich ruby color — you'll love this simple beet shukrut recipe! If served drained from the syrup, it becomes something like a salad, and if served with the brine, you'll get a ready-made side dish, somewhere between a salad and a cold beet soup. Very tasty. Jars can be stored for up to a year in a cool place.
Instructions
- 1
Step 1
1. It's very simple: shred the cabbage and beets, add pressed garlic, caraway seeds, and salt.
- 2
Step 2
2. Add the fermented dairy product. Mix first with a spoon, then massage with your hands so the salt dissolves and the cabbage softens. Massage for at least 10 minutes—don't be lazy!
- 3
Step 3
3. Pack into a sterilized jar prepared in advance, pour in the prepared marinade that has just come to a boil. Seal with a sterilized lid for winter storage.
- 4
Step 4
4. Well, that's it! In winter, open and serve: with the liquid if you like, or without. Traditionally, I recommend serving with grilled Bavarian sausages!