Pickled cabbage for winter

Pickled Cabbage for Winter – Grandma's Recipe

If you're looking for a wonderful way to preserve vegetables for winter, look no further! Pickled cabbage is a traditional recipe, full of flavor and nutrients, passed down through generations. This recipe will not only add a touch of taste to your table but will also bring back nostalgic childhood memories when grandma would fill her barrel with cabbage and other goodies. I invite you to discover how to prepare this delicacy step by step.

Preparation time: 1 hour
Fermentation time: 2-3 weeks
Number of servings: 16 servings

Ingredients

- 25 kg cabbage (approximately 16 medium heads)
- 4 bunches of dried dill
- 2 bunches of dried thyme
- 1 dried corn cob
- 3 apples (preferably tart)
- 2 quinces
- 5-6 thick horseradish roots
- coarse salt (about 1 tablespoon per liter of water)

Necessary utensils

- 45-liter barrel with a wide mouth
- Hose for siphoning
- Large 15-liter pot
- Jug
- Lid for the barrel
- Weight (e.g., a 2-liter plastic bottle filled with water)

Step by step

1. Choosing the cabbage
Start by selecting the cabbage. Opt for heads that are firm, with many smooth leaves and thin cores. This will ensure proper fermentation and a crunchy texture. If you have a large barrel, make sure the heads are the right size to fit.

2. Preparing the ingredients
Wash the apples, quinces, and corn cob well. Clean the horseradish and cut it into suitable pieces. It is important that all ingredients are fresh for optimal taste.

3. Preparing the barrel
Remove the outer leaves from the cabbage and hollow out the core. Before arranging the ingredients, prepare the barrel. Insulate the siphoning hose, ensuring one end is placed at the bottom of the barrel and the other end comes out, a hand's breadth above the floor.

4. Arranging the cabbage
Place a first layer of cabbage at the bottom of the barrel. If there are large gaps between the heads, you can add quarters or halves of cabbage, which will be excellent for later cooked dishes. Between layers, add pieces of quince, apple quarters, broken corn cob, and pieces of horseradish. Also, distribute the bunches of dill and thyme evenly across the surface.

5. Continuing the arrangement
Repeat the process until the barrel is full, making sure to continue adding layers of cabbage and other ingredients. Each layer should be well pressed to avoid air bubbles.

6. Filling with brine
After you have filled the barrel, roll the hose and prepare the brine. Mix 1 tablespoon of coarse salt for every liter of warm water. Fill the barrel with warm brine, ensuring the cabbage is completely covered.

7. Fermentation
Leave the barrel for 2-3 hours to allow the air to escape. Then, top up with more brine if necessary, put on the lid, and place the barrel in a cool place, such as a cupboard on the balcony.

8. Siphoning
After 3 days, start the siphoning process. This involves removing the brine from the barrel using the hose and refilling the barrel with the aerated liquid. You can use a large pot to collect the brine, then pour it back into the barrel with a jug. Continue this process every 3 days until the cabbage is fully sour.

9. Completing the process
Once the cabbage has fully fermented (usually by Christmas), you can place a weight on the slats to keep the cabbage submerged in brine. A plastic bottle filled with water is an effective solution.

Useful tips

- Cabbage varieties: You can experiment with different types of cabbage, each having a different flavor and texture.
- Spices: Add a few peppercorns or bay leaves for extra flavor.
- Serving: Pickled cabbage can be eaten plain or as a side dish for meat dishes, alongside some slices of sausage or with potato dishes.
- Nutritional benefits: Pickled cabbage is rich in vitamins (C, K) and probiotics, beneficial for digestion.
- Calories: A serving can have approximately 20-30 calories, depending on the amount of salt used.

Frequently asked questions

1. Why is it important to use coarse salt?
Coarse salt helps maintain the texture of the vegetables and prevents the growth of unwanted bacteria.

2. How do I know when the cabbage is sour?
The cabbage is considered sour when it has acquired a slightly fermented taste and the juice turns yellow. Typically, this process takes between 2 and 4 weeks.

3. What can I do with pickled cabbage?
Pickled cabbage is perfect for salads, pie fillings, or simply enjoyed as a side dish. It can also be the main ingredient in warm dishes, such as stuffed cabbage rolls.

Conclusion
Preparing pickled cabbage is not only a useful but also a pleasant activity that will connect you to the culinary traditions of your ancestors. I encourage you to try this recipe and adapt it to your tastes. Whether you serve it alongside a juicy roast or simply enjoy it as is, pickled cabbage will add a touch of joy to your winter table. Bon appétit!