Recepty — Kvashenoj Kapusty Peljustka

“I place a quartered, unpeeled apple midway up the jar... and one tiny red cayenne pepper on top.” Insane in the Brine How to Make Kvashenaya Kapusta (Russian Quick "Kraut")

"Pelyustka" translates to "petal," referring to the large, pink-tinged squares of cabbage that resemble flower petals. : recepty kvashenoj kapusty peljustka

: During the 3–4 day fermentation at room temperature (18–22°C), you must poke the cabbage to the bottom of the jar daily with a wooden stick to release carbon dioxide. “I place a quartered, unpeeled apple midway up the jar

: 1 liter of water (boiled and cooled) mixed with 2 tablespoons of coarse, non-iodized salt. Essential Tips for Success : 1 liter of water (boiled and cooled)

: 2 kg, cut into large 3x3 cm squares (petals).

: Always use additive-free coarse salt. Iodized salt can make the cabbage soft and unappealing.