Georgia, one of the oldest settlement areas of mankind, is a mountain country with access to the Black Sea. Due to the different climatic zones and the resulting variety of cultivated products, a seasonally delicious and diverse cuisine developed, which was considered the haute cuisine of Soviet cooking. Today it is experiencing a renaissance among gourmets from all over the world. Georgian cabbage is my small contribution to this fabulous aroma.Jump to recipe
White wine vinegar and the use of spices and fresh herbs play a central role: pepper, shabbats clover, mint, tarragon, parsley, condari (wild thyme), basil, my much-loved dill and, above all, cilantro. Cilantro is the king of Georgian herbs.
Sour and herbs? It made ping in my head!
Sauerkraut with the herbs of Georgian cuisine
The best thing about sauerkraut is that you can always rediscover it simply by changing the herbs and spices. The preparation is and remains simple, so that sauerkraut is a good ferment for beginners - only you have to be patient, 8 weeks fermentation time make the taste really well balanced. And Georgian cabbage is an absolute taste explosion.
If you're interested in sauerkraut, be sure to check out the page for Classic German Sauerkraut. I have not only written down this super traditional cabbage, but also many different variations. Fermented white cabbage simply never gets boring!
The ingredients for Georgian cabbage?
Best fresh! Especially with highly aromatic herbs, freshness makes all the difference and turns your herb into a culinary delight. This sauerkraut has no reason to hide behind fine dining!