Chopped Cabbage, Pickled, Bucovina Style

Name: Chopped Cabbage, Pickled, Bucovina Style - Anda C.
Ingredients: 5 large white cabbages (approximately 6; 7 kg); 2; 3 large red bell peppers; 3; 4 carrots; coarse salt for pickling; cumin; to taste

Pickles - Chopped Cabbage, Pickled, Bucovina Style by Anda C. - Recipia

To prepare a delicious sauerkraut recipe, start by finely chopping the cabbage or shredding it, ensuring that the slices are of uniform size to allow for even fermentation. The bell peppers, which will add a touch of sweetness and color, should be seeded and sliced thinly. For the carrots, grate them using a large grater so that they integrate perfectly into the final mixture. Once all the ingredients are prepared, add them to a large container, mixing them well to combine the flavors. Here comes the magic: add about two handfuls of coarse salt, which will aid in the fermentation process and enhance the flavor of the pickles. Also, feel free to add cumin to taste, as this spice will provide an extra layer of flavor. Knead the mixture well so that the salt and spices are evenly distributed. After this step, let the mixture sit for an hour, allowing the vegetables to release their juice, an essential step in the pickling process. After the waiting time has passed, gently squeeze the mixture by pressing it between your palms, being careful not to remove all the juice, just the excess. Portion the mixture into plastic bags, which you will tie well at the mouth. Before completely sealing them, poke holes in the bags here and there to allow the gases from fermentation to escape. Place the bags in a larger jar, packing them tightly on top of each other so that the juice released by the cabbage completely covers them. On top, add a weight or a few dry dill stalks arranged in a cross, to keep the vegetables submerged in water. Cover the jar with a lid and store it in your pantry, noting that at the beginning of the pickling process, the contents will ferment and may leak. It is advisable to place the jar in a bowl to prevent any spills. As time passes, the fermentation will cease, and the pickles will be ready to consume after about 1-2 months. When you are ready to serve the cabbage, you can enjoy it plain, as a salad, drizzling olive oil on top and adding finely chopped red onion. This combination will turn the pickles into a perfect accompaniment for any meal, and sauerkraut can be used both as a salad and as an ingredient in various hot dishes. Take advantage of its nutritional benefits during winter and enjoy the delicious taste it brings to every plate!

Ingredients

5 large white cabbages (approximately 6
7 kg)
2
3 large red bell peppers
3
4 carrots
coarse salt for pickling
cumin
to taste

Chopped Cabbage, Pickled, Bucovina Style

Ingredients

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