: A highly-rated, concise guide for Ukrainian-style Pelyustka . It details the "petal" cut and the importance of daily "piercing" to release gases and prevent bitterness.
For a fantastic recipe and guide on (sauerkraut petals), Top Blog & Video Guides recepty kvashenoj kapusty peljustka
: Garlic cloves (sliced), black peppercorns, bay leaves, and optionally coriander seeds. : 2 kg, cut into large 3x3 cm squares (petals)
: 2 kg, cut into large 3x3 cm squares (petals). Carrots : 1-2, grated or sliced into rounds
: 1 large beet, sliced into thin semi-circles. This provides the natural pink dye. Carrots : 1-2, grated or sliced into rounds.
: 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