Simple but effective – that is pelustaka, a mixture of beetroot and cabbage that can be eaten alone or as a side dish. Anastasia loves to prepare this traditional dish especially in hot weather.
“Pelustka” – it already contains the word “lust”, and this is also true: because sauerkraut and beetroot are said to be not only good and healthy, it is also a very popular snack in Ukraine, which people like to call do day. Only the color is what you like it and if the combination of beetroot and fermented white cabbage isn’t enough, you can simply make it a side dish with meat dishes.
500 grams white cabbage
2-3 medium sized beets
4 cloves of garlic
1 fresh red chili
salt, vinegar, oil
Cut the cabbage into pieces (be sure to remove the stalk) and soak them in salted water, which is best prepared in advance. To do this, dissolve 30 to 50 grams of salt in about a liter of water. Add some sugar as well as some vinegar if you wish. Bring to a boil and then let cool for five minutes.
Cut the carrot and beet into small pieces and chop the garlic into fine pieces.
Place cabbage in a dry, large mason jar, alternating carrots, garlic, peppers and beets. Press the whole thing down a bit, then add the oil and brine. Everything is starting to turn a beautiful pink, especially if the top layer is beetroot. Make sure all vegetables are in salted water.
Allow the glass to ferment or cool at room temperature and darken slightly. You can eat the pelustka after a few hours after it has completely cooled out of the fridge, but it will be better and even more delicious if you wait three to five days for the fermentation to take place. Connoisseurs like the taste that develops after three to four weeks, when the aroma is very characteristic. In this case, however, the glass should definitely be stored in the refrigerator. Like I said, enjoy it alone and scoop it up with a spoon or serve it with meat dishes.
Smachnoho – Bon appetit!
Reader. Organizer. General creator. Zombie fanatic. Alcohol advocate. Food junkie. Bacon ninja.