Cabbage sauerkraut in Armenian: how to cook such a snack?

Sour cabbage is a favorite snack, sometimes even a spicy garnish. And the wand-rescue in not the best of times for the budget. Rich in vitamins, white is useful in any form. Only hundreds of recipes for a sauerkraut are known. Virtually all nations add national note. Cabbage is sour in Armenian - in general a masterpiece of cooking. Especially it is appreciated by fans of spicy and sharp.

What distinguishes cabbage in Armenian from a Russian counterpart?

In any national recipe, beets appear as one of the ingredients. In the Russian version, only cabbage and carrots are in the basic composition of vegetables. In addition, as in the preparation of the main part of the dishes of Armenian cuisine, at the time of souring use hot pepper in one or another share. It depends on what kind of result the landlady wants to get at the exit. For example, if cabbage is prepared in Armenian sharp, then in this snack you need to put a significant amount of chili peppers.

The Russian "queen of snacks" is initially prepared without the use of marinade. The basis is given solely by its own vegetable juice, which stands out under the yoke. The process of its fermentation gives the most favorite sourness of the finished product. Sour cabbage in Armenian implies the preparation of a special marinade. Although, if you allow yourself to fantasize, you can do without it.

Quit, it's so big. Let's start with the Armenian recipe in large proportions. This stock is enough for the whole long winter.

Cabbage pickled in Armenian: recipe for cooking snacks

For the beginning we will reserve the necessary quantity of products. We need the following ingredients:

• Cabbage - 50 kg;
• Carrots - 3.5 kg;
• Beets - 1-1,3 kg;
• Garlic - 1-1,3 kg;
• Chilli pepper - 20-25 pieces;
• Root of parsley, celery, coriander - up to 2 kg;
• Sweet pepper - 7-9 pieces. Peas;
• Lavra - 13-15 pcs. Sheets;
• Leaves of a cherry tree - 200-400 g;
• Salt is large - 1.4-1.6 kg;
• Cinnamon - 2 sticks.

We cook cabbage in Armenian correctly

We proceed to the preparation itself. Prepare cabbage is simple enough. It is necessary to remove the top sheets, then cut the forks into three to four parts and rinse thoroughly. Peeled carrots cut into rings, and beet, clean, without peel, divided into thin plates. Soak the garlic with a few denticles in the husks for an hour and a half in warm water. Pepper should be loosened and washed. Peel the roots, rinse well with water and divide into four parts, preferably in length.

At this time, you can start cooking marinade, for which you need about 30 liters of water. It should be brought to a boil, then throw all the spices, including salt, let it simmer for a few minutes and turn it off. Set to cool.

Sour cabbage in Armenian best of all "comes" in a wooden barrel. You can also use glass containers.

The process of bookmarking vegetables

When all the ingredients are ready, and the marinade is cooled, it's time to start laying. The bottom of the container is densely laid out by separate large "burdock" cabbage, alternating with cherry leaves. Then lower the fork into the bottom. Lay one row, cover it with roots, rings of beet and carrots, peeled garlic cloves, peppers. Next - again a row of cabbage and again a layer of the remaining ingredients.

The most extreme layer is covered with separate cabbage leaves, top covered with a piece of natural tissue or dense gauze. All this is crushed by cargo. After letting it settle for a while, pour everything with a cooled marinade so that it rises above the general level of centimeters by 5-7.

Tara is taken to a dark place. At room temperature, cabbage is allowed to wander for up to 5 days. For further storage, the barrel is placed in a cold room. In the future cabbage can be spread out over small cans and put into the refrigerator.

Cabbage sauerkraut in Armenian with beets is good and in small proportions, in the form of snacks to a noisy meal. The consumption of products is less, as is the cooking time.

Recipe for the second

We will need the following products:

• Half a head (medium or large size) of cabbage;
• Carrots - 2 pcs. Medium-sized;
• Beet - 1 pc. Average;
• Pepper spicy - 1 pod;
• Garlic - 1 head, medium or large.

How to cook a delicious snack?

Cabbage for this recipe is better to choose medium density, so that the inner sheets can easily be separated from each other. Wash all the vegetables, rinse well and cut into thin plates. Half the head is divided into three or four lobes, depending on its size, so that each one holds the sheets on the parts of the stump.

Next, sauerkraut in Armenian requires the laying of vegetables. Sliced beets, carrots, peppers, garlic are placed in equal parts between cabbage leaves of each lobe.

This appetizer requires preparation of marinade. You can simply boil the water with salt. Or add spices to taste. Marinade should be cooled before use.

Shredded cabbage slices are packed in tare, poured with marinade, pressed down with a load, so that the liquid rises at least two to three centimeters. Two days stand in a dark place at room temperature. Then pack should be cleaned in the refrigerator for five days.

To the table to serve in a shredded form, after removing the stump. The dish looks colorful, spectacular. It tastes great! It is enough to add a little vegetable oil.

To all delicious dishes and culinary discoveries! Good luck and a pleasant appetite!