Pickled cabbage in a barrel

Pickled cabbage in a barrel – a traditional delight for festive meals

When it comes to traditional dishes that remind us of days spent in the heart of the family, pickled cabbage holds a special place in the hearts of many of us. It is not only an essential ingredient for stuffed cabbage rolls but also a hearty and healthy side dish, full of flavor. The recipe I will share today has been passed down from generation to generation, and the result promises to be a pickled cabbage of a perfect score!

Preparation time: 30 minutes
Fermentation time: 3-4 days
Total time: 3-4 days and 30 minutes
Number of servings: 30 servings (depending on consumption)

Necessary ingredients

- 9 heads of cabbage (approximately 4-5 kg)
- 30 tablespoons of salt (preferably non-iodized salt, for a purer taste)
- 2-3 liters of water (to dissolve the salt)
- 2 large horseradish roots (for flavor and preservation)
- Thyme (fresh or dried, according to preference)
- Dill (fresh or dried)
- 1-2 beetroots (for color and a sweet taste)
- Cold tap water (to top up)

Preparing the pickled cabbage

1. Preparing the cabbage: Start by cleaning the heads of cabbage. Use a sharp knife to hollow out the core, being careful not to damage the outer leaves. Tear off the first damaged leaves, leaving the heads intact.

2. Preparing the brine: In a large pot, add 2-3 liters of water and 30 tablespoons of salt. Mix well until the salt completely dissolves. This step is essential, as the brine will help with the proper fermentation of the cabbage.

3. Arranging in the barrel: At the bottom of the 30-liter barrel, place a few sprigs of thyme, dill, and some slices of horseradish. These will add a delicious flavor to the pickled cabbage. Then, place the heads of cabbage in the barrel, pressing gently to make room for all.

4. Adding the beetroot: Now it's time to add the beetroot. You can cut the beetroot into slices or cubes, and it will beautifully color the cabbage juice. The secret is to add the beetroot not only at the beginning but also after about a month, when the cabbage is already fermenting, to maintain its vibrant color.

5. Topping up with water: After placing all the ingredients in the barrel, pour the prepared brine, topping up with cold tap water until the cabbage is completely covered. It is important that the cabbage is submerged to prevent mold from forming.

6. Fermenting the cabbage: Cover the barrel with a lid or a clean piece of cloth. Let the cabbage ferment in a cool place for 3-4 days. Check daily, and if you notice that the cabbage is not fully submerged, you can add more water.

Useful tips for a perfect result

- Use fresh cabbage with firm and healthy leaves. Winter cabbage is ideal for pickling.
- Ensure that all utensils and containers used are thoroughly cleaned to avoid contamination with unwanted bacteria.
- If you prefer a sourer taste, you can let the cabbage ferment for more than 4 days, but make sure to check it daily.
- It is recommended to use non-iodized salt, as iodine can affect the fermentation process.

Nutritional benefits

Pickled cabbage is a superfood! It is rich in vitamin C, vitamin K, fiber, and probiotics, which help maintain digestive health. Eating pickled cabbage can support the immune system and provide benefits in regulating blood sugar levels.

Frequently asked questions

1. Can I use another type of cabbage?
- Yes, you can use red cabbage or Chinese cabbage, but the taste and texture will vary.

2. How long does pickled cabbage last?
- If stored properly, pickled cabbage can be consumed for several months. Once opened, it is recommended to consume it within a month.

3. How can I use pickled cabbage in dishes?
- Pickled cabbage is excellent in stuffed cabbage rolls, salads, or as a side dish with meat. It can also be used in soups or bean dishes.

Serving suggestions

For a perfect Christmas meal, serve pickled cabbage alongside smoked sausages and polenta. A drizzle of olive oil and a slice of lemon will add a fresh note. You can also pair it with a dry white wine that will complement the flavor of the cabbage.

Now that you know how to prepare pickled cabbage in a barrel, I encourage you to try this recipe. Not only will you enjoy a delicious dish, but you will also bring a part of culinary tradition into your home. Enjoy your meal!