Pelustka (Cabbage & Beetroot Pickle)

“Pelustka” means petal in Ukrainian — a fitting name, as the cabbage and beetroot transform into a deep ruby red and curl into soft, rose-petal-like layers as they ferment. This version uses a hot brine to gently blanch the vegetables, helping to speed up the fermentation process. Once cooled, you can also add a splash of live brine from another ferment to give it an extra boost.

Ingredients

• 1 litre of water
• 35g sea salt
• 2 tbsp sugar or honey
• 1 small white cabbage
• 200g beetroot, peeled and cut into thin wedges
• 3–5 garlic cloves, thinly sliced (or to taste)
• 1–2 tbsp brine from a live ferment (e.g. sauerkraut) or a splash of raw apple cider vinegar (optional starter)

Method

1. Cut the cabbage into thin wedges (you can halve them again if you prefer smaller pieces). Peel the beetroot and slice it into thin wedges.
2. Pack the cabbage, beetroot and sliced garlic tightly into a clean jar.
3. In a saucepan, dissolve the salt and sugar in 1 litre of water and bring to a gentle heat until fully mixed (you can add aromatics if you like).
4. Pour the hot brine over the vegetables, ensuring everything is fully submerged.
5. Leave to cool completely. Once cooled, add a splash of live brine from a previous ferment (if using) to encourage fermentation.
6. Cover loosely with a lid and leave at room temperature. You should start to see signs of fermentation within about 5–7 days, depending on the temperature.
7. Once it tastes tangy and lively, transfer to the fridge to slow down fermentation and store.