Simple but effective - that's pelustka, a mixture of beetroot and white cabbage that can be eaten alone or as a side dish. Anastasia likes to prepare this traditional dish, especially in the warm season.
"Pelustka" - there's already the word "lust" in it, and it's also true: Because not only are sauerkraut and beetroot said to be good and healthy, this is also a very popular snack in the Ukraine, which people like to call an days. The color alone makes you want it and if the combination of beetroot and fermented white cabbage is not enough for you, you can simply use it as a side dish for meat dishes.
Cut the cabbage into pieces (be sure to remove the stalk) and soak them in brine, which is best prepared beforehand. To do this, dissolve 30 to 50 grams of salt in about one liter of water. Add some sugar if you like, as well as some vinegar. Bring to a boil and then let cool for five minutes.
Cut the carrots and beetroot into small pieces, and cut the garlic into fine slices.
Place the cabbage in a dry, large mason jar, alternating in the carrots, garlic, chili, and beetroot. Press the whole thing down a little, then add the oil and the brine. Everything is starting to turn a beautiful pink, especially if the top layer is beetroot. Make sure all the vegetables are in the brine.
Allow the glass to ferment or cool at room temperature and slightly darkened. You can eat Pelustka completely cold from the fridge after a few hours, but it would be better and even more delicious if you wait three to five days to mix this ferment. Connoisseurs love the taste, which develops after three to four weeks, when the aroma is very special. In this case, however, the glass should definitely be stored in the refrigerator. As I said, enjoy it alone and enjoy it with a spoon or serve it as an accompaniment to meat dishes.
Smachnoho - guten Appetit!
(This article was first published on Thursday, August 11, 2022.)
