Pickled cabbage

Pickled cabbage is one of the most beloved pickled dishes, a true symbol of preserving seasonal vegetables. This simple and delicious recipe reminds us of childhood flavors and family meals, making it an excellent choice to add a touch of flavor and freshness to our dishes. Let's discover together how to achieve perfect pickled cabbage step by step, with the right ingredients and a few useful tricks.

Preparation time: 30 minutes
Fermentation time: 24 hours
Number of servings: 10-12 servings
Calories (per serving): approximately 50 kcal

Necessary ingredients

- 4 kg fresh cabbage (choose a firm cabbage with crispy leaves)
- 3 bell peppers (a mix of colors - red, yellow, green, for an attractive appearance)
- 4 carrots (preferably medium-sized, sweet)
- 150-200 g salt (coarse salt is best)
- 300 g sugar (for a balanced taste)
- 300 ml vinegar (wine vinegar or apple cider vinegar, for added flavor)
- 1 tablespoon sodium benzoate (a natural preservative that helps maintain color and texture)

Step by step to perfect pickled cabbage

Step 1: Preparing the ingredients

The first step in making delicious pickled cabbage is to ensure that the ingredients are prepared correctly. Start by washing the cabbage well under a stream of cold water. Once cleaned, cut the cabbage into thin strips using a sharp knife or a food processor if you have one handy. Be careful with your fingers, as cabbage can be slippery!

Slice the bell peppers into thin strips, and peel and slice the carrots (or you can use a grater if you prefer). The more uniform the slices, the better the pickles will look.

Step 2: Mixing the ingredients

In a large bowl, combine the sliced cabbage, bell pepper strips, and carrots. This is the moment to play with the ingredients. Adding various spices or herbs, such as dill or bay leaves, can enhance the flavor of your cabbage.

Add the salt, sugar, and sodium benzoate to the vegetable mixture and mix well. It’s important to ensure an even distribution of salt and sugar to prevent uneven fermentation. Once mixed, let the vegetables sit at room temperature for about 30 minutes. This step will allow the vegetables to release juice, which is essential for the fermentation process.

Step 3: Filling the jars

After the mixture has sat and released juice, it’s time to transfer it to clean, sterilized jars. Make sure the jars are filled well, but leave a small space at the top for air circulation. You can use a wooden spoon to gently press the vegetables down, ensuring that the juice completely covers the mixture.

Step 4: Fermentation

Once you’ve filled the jars, pour the vinegar over the vegetables, ensuring they are completely covered. Seal the jars with their lids, but do not tighten them too much. It’s important for the gases produced during fermentation to escape. Place the jars in a cool, dark place at a constant temperature. Start checking them daily and gently stir the contents with a clean spoon to help even out the fermentation.

Step 5: The final taste

After 24 hours, the pickled cabbage should be ready to taste. You can adjust the fermentation time according to your preferences: the longer you leave it, the sourer it will become. Depending on your taste, you can decide to freeze the jars or keep them in the fridge.

Serving suggestions

Pickled cabbage is excellent as a side dish for meat dishes, but it can also be used as an ingredient in salads or sandwiches. You can add it to warm dishes, such as stews or soups, to bring a fresh and tangy flavor.

Variations and tricks

- Vegetable variations: You can add radishes or cucumbers for a different texture.
- Spices: Experiment with peppercorns, mustard seeds, or cumin to personalize your pickles.
- Using the juice: The leftover juice after fermentation can be used as a base for dressings or to marinate meat.

Nutritional benefits

Pickled cabbage is not only delicious but also full of health benefits. It is an excellent source of vitamins C and K, and the fermentation process gives it probiotic properties that are beneficial for digestive health. Additionally, it is low in calories, making it ideal for diets.

Frequently asked questions

- How long can pickled cabbage be stored?
Pickled cabbage can be stored for several months if kept under proper conditions.

- Is it unsafe to consume pickles that have changed color?
If the pickles have an odd appearance or unpleasant smell, it’s best to discard them.

- Can I use different types of vinegar?
Yes, you can use apple cider vinegar, balsamic vinegar, or wine vinegar, depending on your preferences.

Conclusion

Pickled cabbage is a simple and versatile recipe that will delight your taste buds and bring a touch of freshness to your meals. By experimenting with different ingredients and techniques, you can create a unique pickle tailored to your tastes. Try this recipe and let yourself be carried away by its flavors and textures!