Vibrant PINK Marinated Cabbage (Peliustga) - Quick Ukrainian Recipe | Ready in 1 Day!

Описание: Discover the secret to incredibly crunchy and vibrant Pink Marinated Cabbage, known in Ukrainian as Peliustga, or "Petal Cabbage." This quick pickling technique delivers maximum flavor with minimal effort, making it the perfect healthy side dish or salad addition. We use fresh beetroot to achieve that stunning color and a simple, balanced brine that ensures a crisp, sweet-and-sour finish.

Join us as we walk through the professional cooking techniques required for quick pickling, focusing on the essential salt-to-sugar ratio (1:2) in the marinade and proper vegetable preparation (thinly sliced beets, cubed cabbage). This recipe uses Napa cabbage, but standard green cabbage works great—just allow an extra day for full marination. The best part? You can taste this savory delight in just 24 hours, making it an excellent addition to your healthy living routine!

If you are looking for easy preservation methods, food science tips, or gourmet side dishes that burst with flavor, this Peliustga recipe is a must-try. Don't forget to subscribe to Culinary Compass for more delicious, accessible recipes and step-by-step culinary education!

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Quick Marinated Cabbage (Peliustga) Recipe

*Ingredients:*
1 kg Napa Cabbage (or regular green cabbage)
2 small or 1 large Beetroot (approx. 280g)
4 cloves Garlic, coarsely chopped

*Marinade (for 1 liter water):*
3 small Bay Leaves
8 Black Peppercorns
4 Allspice Berries
2 Tbsp Salt
4 Tbsp Sugar
120 ml natural 6% Apple Cider Vinegar (OR 90 ml standard 9% table vinegar)

*Instructions:*
1. Cut cabbage into 2-3 cm cubes. Thinly slice the beetroot (a mandoline works best). Coarsely chop the garlic.
2. Layer the beets, garlic, and cabbage tightly into clean jars, packing the vegetables down snugly.
3. Prepare the marinade: Combine water, bay leaves, peppercorns, allspice, salt, and sugar in a pot. Heat and stir until salt and sugar are dissolved. Bring the mixture to a boil, then immediately remove from heat.
4. Stir in the vinegar (use 120 ml of 6% ACV or 90 ml of 9% white vinegar).
5. Fill the jars with the hot marinade, ensuring the vegetables are completely covered.
6. Cover the jars and place them in the refrigerator. You can try the cabbage after 1 day; it achieves peak flavor and crunch by the third day. Serve drizzled with unrefined oil.