Recepty Kvashenoj Kapusty Peljustka -

: Garlic cloves (sliced), black peppercorns, bay leaves, and optionally coriander seeds.

: If your kitchen is warmer than 25°C, it might be ready in just 1–2 days. Start tasting on the third day; once it is pleasantly sour and crunchy, move it to the fridge to stop the fermentation. Community Experiences

: Pack the cabbage into jars in layers, alternating with beets, carrots, and garlic to ensure even color distribution.