A different approach to a classic Greek dish
Boil the vine leaves in boiling water for 3 to 4 minutes.
Peel the carrots and the celery root
Grate the cabbage and celery root, carrots and peppers.
Finely chop the leaves from the celery, the leaves from the carrots, the parsley and place all the ingredients in a bowl
Add salt and stir.
Fill the vine leaves
Put all the brine ingredients in a saucepan and boil them until the salt and sugar are melted and leave to cool.
Place the dolmadas in a jar and fasten them on top with sticks or a plastic wreath, place in each jar a clove of garlic.
Cover with brine.
Put the lids on top without screwing them
For the next two weeks do not screw them and add brine if necessary.
When the fermentation is over, add a little oil to cover the surface and screw it tight.
For the filling
100 fresh vine leaves
1 kg white cabbage
300 g carrots
250 g celery sticks and leaves
350 g colored peppers
1 bunch of parsley
20 g of coarse sea salt
Garlic as much as you want
For the brine
1 liter of water
350 ml wine vinegar
75 g of coarse sea salt
75 g of sugar
1 tsp citric acid