You can use various spices and vegetables for Armenian sauerkraut. However, you should definitely use cinnamon. Because this spice lends its sweet warm flavor to the recipe for sauerkraut.
Another important Armenian sauerkraut feature is that you should not chop cabbage for the recipe.
- 2 small heads of cabbage (5.5 pounds)
- 8 ounces of garlic
- 7 ounces of carrot
- 2 ounces of beet
- 2 chili peppers
- 5 ounces of celery
- 8 ounces of cilantro
- 6 ounces of salt (without iodine)
- 8-10 black peppercorns
- 2-3 bay leaves
- 5 of cinnamon stick.
1. Pour 3 liters of water in a pan or a big bowl. Add salt, black peppercorns, cinnamon stick and bay leaves. Bring to a boil, set aside, and chill.
2. Cut every head of cabbage into four big pieces.
3. Cut carrots into small round pieces.
4. Then cut the celery, your beet, and chili peppers.
By the way, chili peppers are liked in Armenia very much. Here you can find Armenian recipe of fermented green chile.
5. Put some cabbage leaves on bottom of an enamel pan.
6. Then stow your pan full with cabbage and other vegetables.
7. Pour your cold salt brine in the pan with cabbage.
8. Put some cabbage leaves and spices from salt brine on the top.
9. Put a plate on the cabbage leaves and put something heavy on the plate.
10. Keep the pan with vegetables at room temperature for 5 days.
Your sauerkraut with spices and other vegetables is ready now. You should store it in a refrigerator.
You can see that we use salt brine instead dry salt in the recipe. Therefore, Armenian sauerkraut with spices do not have as many probiotics as traditional Russian sauerkraut. But yet this sauerkraut is a recipe of the real fermented cabbage because it doesn’t contain vinegar. And healthy microbes live in it.