Wednesday, May 1, 2013

Pickled Cabbage with Beets and Carrots, aka Russian-style Kimchee


2 medium heads of cabbage, sliced
3 tablespoons salt
2 medium beets, peeled and thinly cut into sticks, or shredded
3 large carrots, peeled and shredded
4-6 garlic cloves, sliced
1 tablespoon red pepper flakes
Mix together cabbage and salt in a large stainless steel pot or a food grade plastic container.  I admit, my pot wasn't big enough, so I made this in two batches and then combined together.  When you mix the cabbage with salt, the cabbage gives off juice and significantly decreases in volume. Stir in beets, carrots, garlic and pepper flakes. Weigh down the pickled vegetables.  I placed a plate on top of the vegetables and added a pot with water on top.  You could use canned goods or anything else that is heavy.  Leave the vegetables at room temperature for 6-7 days until vegetables pickle.  If you notice that the vegetables are dry, remove the weight and stir them together - there will be plenty of juice accumulated on the bottom of the pot.  Taste the vegetables on day 5 or so.  If there isn't enough salt, you can add another tablespoon then, as well as more red pepper flakes. Refrigerate the cabbage and beets until ready to use.  Eat as is or dressed with oil, chopped herbs and minced onion. I just might add more garlic and red pepper flakes next time.  Also, this time around I sliced the beets but would shred them next time.  What do you think?

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