Sauerkraut in Armenian
Another interesting recipe for pickling cabbage, its flavor adds cinnamon.


  • Cabbage

    2.5 kg

  • Garlic

    50 g

  • Carrots

    200 g

  • Beets

    50 g

  • Peppers red hot chilli

    2 piece

  • The Apium graveolens Dulce

    100 g

  • Cilantro

    20 g

  • Water

    3 l

  • Salt

    160 g

  • Black pepper

    10 piece

  • Bay leaf

    3 piece

  • Cinnamon

    0.5 piece


Brine water bring to a boil, add spices, salt, cool.
Every head of cabbage, removing the wrapper leaves, cut into 4 pieces (the Kale I took small, smaller than average head or two of cabbage, about 1 kg). Garlic cloves clean. Carrots we shall cut slices.
Do peppers remove the stalk. Roots cut lengthwise into 2-4 parts. Beets cut thin slices.
On the bottom of the barrel (pots) put cabbage leaves and cherries (if any). Then tightly, rows, cabbage. Between the rows of other vegetables and herbs. Vegetables fill with the cooled brine for 4-5 cm above the level of the laid vegetables.
Vegetables will lay the cabbage leaves flat plate,
On top of the plates to stack the cargo. 5 day cabbage soak at room temperature, and then bring in the cold.
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