Marinated Red Beet

Ingredients

• 600 g Red Beet
• 200 g savoy cabbage
• Salt
• 1 piece fresh ginger (ca. 5 cm)
• 1 piece horseradish root (ca. 4 cm)
• 1 chili pepper
• 400 ml apple cider vinegar
• 60 g sugar
• 1 cinnamon stick
• 2 tart apples

Instructions

1. 1.

   Wash the red beet and steam for about 40 minutes until cooked. Peel, let cool, then slice into fine strips or shave. Wash the savoy cabbage, trim, cut into fine strips and blanch in salted water for 2-3 minutes. Shock in cold water and drain. Peel and finely chop ginger and horseradish. Halve the chili, remove seeds and cut into thin strips. Bring 500 ml water with vinegar, sugar, cinnamon, horseradish, ginger and chili to a boil and simmer for about 5 minutes.

2. 2.

   Peel, halve, seed and grate the apples finely. Add red beet, apple and cabbage to the hot liquid, bring back to a quick boil, then pour into preheated twist‑off jars. Seal tightly and let steep for at least three days before serving.