Pickled cabbage is a traditional dish that reminds us of long, frosty winters, when preserved flavors warmed our souls. This pickled cabbage recipe, also known as 'sauerkraut' in some regions, is simple and delicious, perfect for accompanying a juicy pork roast or a bean stew. Let's get to work and discover together how we can achieve an extraordinary pickled cabbage that will delight our taste buds throughout the winter.
Preparation time: 15 minutes
Fermentation time: 5-7 days
Number of servings: 4 jars of 800 g
Necessary ingredients:
- 2 kg of cabbage (one large cabbage)
- 1 bunch of celery leaves
- 4-5 bay leaves
- 2-3 sprigs of fresh thyme (or dried if you don’t have fresh)
- 1-2 tablespoons of caraway seeds
- Coarse salt (about 200 g)
- Optional: grated carrot or red cabbage for a splash of color and flavor
Step by step to achieve perfect pickled cabbage:
1. Preparing the ingredients:
- Choose a fresh, heavy cabbage without spots or dead parts. A cabbage of about 2 kg is ideal for filling 4 jars of 800 g.
- Wash the celery and thyme leaves well to clean them of any impurities.
2. Cutting the cabbage:
- Slice the cabbage into thin strips using a sharp knife or a special cabbage grater. The thinner the slices, the faster it will ferment.
3. Rubbing the cabbage with salt:
- Place the sliced cabbage in a large bowl and sprinkle coarse salt over it. Rub the cabbage well with your hands for about 5 minutes to help the salt penetrate the cabbage slices. The cabbage should become slightly soft and release juice.
4. Adding flavors:
- Add the finely chopped celery, bay leaves, and thyme over the rubbed cabbage. These herbs will add a special taste to the pickles. If desired, you can also add grated carrot or red cabbage for a color contrast.
5. Filling the jars:
- Start filling the jars with the cabbage mixture. At the bottom of each jar, place a layer of herbs, then add the cabbage, pressing it well. Repeat, alternating layers of cabbage and herbs until the jars are filled. At the end, make sure the jars are full, but leave a little space at the top.
6. Preparing the brine solution (if necessary):
- If the cabbage hasn't released enough juice to cover it completely, prepare a solution of 500 ml of water, ½ tablespoon of salt, and ½ tablespoon of vinegar. Boil the mixture, then let it cool and pour it over the cabbage, ensuring it is completely covered with liquid.
7. Fermentation:
- Cover the jars with lids, but do not tighten them too much to allow fermentation gases to escape. Place the jars on a tray in case liquid spills during fermentation.
- Leave the jars in a cool place, away from direct sunlight. In 5-7 days, the cabbage will start to ferment, having a pleasant smell. Check the jars periodically and, if necessary, press the cabbage back into the liquid.
8. Serving and storage:
- After 7 days, the cabbage is ready to eat. You can serve it alongside a pork roast or a bean stew, and for added flavor, drizzle with a few drops of olive oil.
- Pickled cabbage can be stored in jars in the refrigerator or in a cool place for several months. The taste will intensify over time.
Helpful tip:
If you want to experiment with different flavors, try adding peppercorns, garlic, or even chili peppers to the jars of cabbage. These ingredients will provide additional character and depth to the pickles.
Nutritional benefits:
Pickled cabbage is rich in probiotics, helping to maintain gut health. It is also an excellent source of vitamin C and fiber, contributing to a strong immune system and healthy digestion.
Frequently asked questions:
- Why should I use coarse salt? Coarse salt helps extract the juice from the cabbage, facilitating fermentation. Avoid fine salt, which can make the cabbage too soft.
- Can I use other vegetables in the pickles? Absolutely! Carrots, radishes, or even cucumbers can be added to vary the taste and texture.
- How do I know when the cabbage is ready? Pickled cabbage is ready when it has a pleasant sour taste. If it becomes too soft or has an unpleasant taste, it may have fermented too long.
In conclusion, preparing pickled cabbage is a simple yet satisfying art. Once you master this recipe, you can experiment with different variations and have a healthy and delicious side dish at your fingertips on chilly days. So, let's get cooking and savor the taste of pickled cabbage that will bring us unforgettable memories!
Preparation time: 15 minutes
Fermentation time: 5-7 days
Number of servings: 4 jars of 800 g
Necessary ingredients:
- 2 kg of cabbage (one large cabbage)
- 1 bunch of celery leaves
- 4-5 bay leaves
- 2-3 sprigs of fresh thyme (or dried if you don’t have fresh)
- 1-2 tablespoons of caraway seeds
- Coarse salt (about 200 g)
- Optional: grated carrot or red cabbage for a splash of color and flavor
Step by step to achieve perfect pickled cabbage:
1. Preparing the ingredients:
- Choose a fresh, heavy cabbage without spots or dead parts. A cabbage of about 2 kg is ideal for filling 4 jars of 800 g.
- Wash the celery and thyme leaves well to clean them of any impurities.
2. Cutting the cabbage:
- Slice the cabbage into thin strips using a sharp knife or a special cabbage grater. The thinner the slices, the faster it will ferment.
3. Rubbing the cabbage with salt:
- Place the sliced cabbage in a large bowl and sprinkle coarse salt over it. Rub the cabbage well with your hands for about 5 minutes to help the salt penetrate the cabbage slices. The cabbage should become slightly soft and release juice.
4. Adding flavors:
- Add the finely chopped celery, bay leaves, and thyme over the rubbed cabbage. These herbs will add a special taste to the pickles. If desired, you can also add grated carrot or red cabbage for a color contrast.
5. Filling the jars:
- Start filling the jars with the cabbage mixture. At the bottom of each jar, place a layer of herbs, then add the cabbage, pressing it well. Repeat, alternating layers of cabbage and herbs until the jars are filled. At the end, make sure the jars are full, but leave a little space at the top.
6. Preparing the brine solution (if necessary):
- If the cabbage hasn't released enough juice to cover it completely, prepare a solution of 500 ml of water, ½ tablespoon of salt, and ½ tablespoon of vinegar. Boil the mixture, then let it cool and pour it over the cabbage, ensuring it is completely covered with liquid.
7. Fermentation:
- Cover the jars with lids, but do not tighten them too much to allow fermentation gases to escape. Place the jars on a tray in case liquid spills during fermentation.
- Leave the jars in a cool place, away from direct sunlight. In 5-7 days, the cabbage will start to ferment, having a pleasant smell. Check the jars periodically and, if necessary, press the cabbage back into the liquid.
8. Serving and storage:
- After 7 days, the cabbage is ready to eat. You can serve it alongside a pork roast or a bean stew, and for added flavor, drizzle with a few drops of olive oil.
- Pickled cabbage can be stored in jars in the refrigerator or in a cool place for several months. The taste will intensify over time.
Helpful tip:
If you want to experiment with different flavors, try adding peppercorns, garlic, or even chili peppers to the jars of cabbage. These ingredients will provide additional character and depth to the pickles.
Nutritional benefits:
Pickled cabbage is rich in probiotics, helping to maintain gut health. It is also an excellent source of vitamin C and fiber, contributing to a strong immune system and healthy digestion.
Frequently asked questions:
- Why should I use coarse salt? Coarse salt helps extract the juice from the cabbage, facilitating fermentation. Avoid fine salt, which can make the cabbage too soft.
- Can I use other vegetables in the pickles? Absolutely! Carrots, radishes, or even cucumbers can be added to vary the taste and texture.
- How do I know when the cabbage is ready? Pickled cabbage is ready when it has a pleasant sour taste. If it becomes too soft or has an unpleasant taste, it may have fermented too long.
In conclusion, preparing pickled cabbage is a simple yet satisfying art. Once you master this recipe, you can experiment with different variations and have a healthy and delicious side dish at your fingertips on chilly days. So, let's get cooking and savor the taste of pickled cabbage that will bring us unforgettable memories!
Ingredients
This time I made it from a large 2 kg cabbage because I only had small 800-gram jars available. We also need celery leaves, bay leaves, and fresh thyme.