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Vegetables from Georgia
Cabbage is cut into wedges and layered with beetroot, herbs, garlic and chilli under brine. The beet dyes the brine pink within a day and maroon by the second, and the jar ferments at room temperature with a loose lid until the bubbles stop. The method here rests on one web recipe.
A short entry: the sources we found record only what is said here about Georgian-style cabbage with beetroot itself.
| Firm white cabbage, cut into wedges with a little core in each1 kg | [s1] |
| Beetroot, sliced and cut into thick strips350–400 g | [s1] |
| Water1.5 L | [s1] |
| Rock salt30 g | [s1] |
| White sugar20 g | [s1] |
| Garlic6 cloves | [s1] |
| Chilli pepper, finely chopped1 | [s1] |
| Parsley, allspice, coriander seed and bay leavesA large bunch; 6 allspice berries; 0.5 tsp; 2 | [s1] |
| Starter | spontaneous |
Total time across the recorded steps: 8 days
What changes: Firm cabbage is cut into wedges, each holding a little of the core
Microbes at work in this step
Not documented for this step.
Measured measured in a studySet fixed by a specification or tested recipeReported one source reports itTypical a general value, not sourced for this fermentUnconfirmed not yet checked against a source
Cabbage is cut into wedges and layered with beetroot, herbs, garlic and chilli under brine. The beet dyes the brine pink within a day and maroon by the second, and the jar ferments at room temperature with a loose lid until the bubbles stop. The method here rests on one web recipe. Made in 5 steps over 8 days. The longest step, ferment with a loose lid until the bubbles stop, takes up to 8 days (recepty.mobi 2026).
| Main step | up to 8 daysReported[s1] | Ferment with a loose lid until the bubbles stop |
|---|
The cabbage is cut in wedges, not shredded, and the beetroot colours the whole jar deep red. It is fermented under brine with herbs and chilli rather than dry-salted like sauerkraut.
Every number is labelled with how it is known. How this atlas is made
In a Georgian survey of more than 380 people from 2013 to 2019, 60 % reported making pickles or lacto-ferments. The authors note that Guria is very wet and snow-rich, which might explain the prevalence of pickles there.
