Pickled cabbage in a jar

Fermented cabbage in jars - a delicacy that will turn any meal into a feast of flavors! This simple and quick pickling recipe is perfect as a side dish or as a main ingredient in various dishes, such as shawarma or salads. Additionally, fermented cabbage has numerous nutritional benefits, being rich in vitamins and antioxidants. Let's start this culinary adventure step by step!

Preparation time: 30 minutes
Fermentation time: 24 hours (plus the time needed for flavor development)
Total time: 24 hours and 30 minutes
Number of servings: 4-6 jars (depending on jar size)

Ingredients:
- 3 white cabbages (approximately 1.5 kg each)
- 1 red cabbage (approximately 1 kg)
- 1 bunch of horseradish (approximately 200 g)
- 6 hot peppers (optional, depending on preferences)
- 200 g coarse non-iodized salt
- Dried stems of thyme and dill (approximately 5-6 stems)

A bit of history:
Fermented cabbage is a traditional recipe that has its origins in food preservation techniques used throughout the centuries. It not only extends the shelf life of the cabbage but also gives it a unique and complex flavor due to natural fermentation. In many cultures, fermented cabbage is a symbol of prosperity and health, holding a special place on festive tables.

Preparation:

1. Cleaning and chopping the cabbage:
Start by cleaning the cabbages of the first layers of leaves, which may be dirty or wilted. Use a sharp knife or a food processor with a special blade to chop the cabbage finely. Finely chopping will help with even fermentation.

2. Hot and salty:
Place the chopped cabbage in a large bowl. Add coarse non-iodized salt, making sure to cover all the cabbage. The salt will not only help preserve the cabbage but will also intensify its flavor. Mix the cabbage well with the salt and let it sit covered in a cool place for 24 hours. This step is essential as the salt will draw out the natural juices from the cabbage, creating a liquid that will aid in fermentation.

3. Preparing the horseradish and spices:
Meanwhile, clean and slice the horseradish. The horseradish will not only add a spicy and aromatic flavor but will also act as a natural preservative. Prepare the hot peppers and the stems of thyme and dill, which will complement the flavor of your pickles.

4. Filling the jars:
After the cabbage has sat for 24 hours, start transferring it to jars. Ensure that the jars are clean and sterilized. For each jar, add layers of cabbage interspersed with slices of horseradish, hot peppers, and stems of thyme and dill. It is important to pack the cabbage tightly to remove air and prevent bubble formation.

5. Adding the liquid:
Once the jars are filled, make sure there is a finger's width of liquid above the cabbage. This is the liquid extracted from the cabbage that will help with fermentation. If the cabbage does not have enough liquid, you risk the pickles becoming bitter.

6. Final check:
Close the jars with screw-on lids, ensuring they are well sealed. You can leave the jars at room temperature for a few days to allow fermentation to begin. After that, you can move the jars to the refrigerator, where the pickles will keep for a few months.

7. Serving and combinations:
Fermented cabbage is an excellent accompaniment to meat dishes, as well as vegetables or cheeses. You can use it to prepare a delicious shawarma or a refreshing salad. It also pairs perfectly with a portion of steamed or grilled food.

Tips and useful advice:
- If you want an even more intense flavor, you can add spices such as peppercorns or bay leaves to the jars.
- Check the pickles from time to time to ensure that the liquid adequately covers the cabbage. If you notice that the liquid is decreasing, you can add a mixture of water and salt.
- Fermented cabbage can also be enjoyed as a healthy snack, being low in calories and rich in vitamin C.

Frequently asked questions:
- How long can fermented cabbage be kept?
Fermented cabbage can be kept in the refrigerator for a few months, but the flavor will intensify over time.

- Can fermented cabbage be used in cooked recipes?
Absolutely! Fermented cabbage can be used in various dishes, such as soups or stews, to add a deeper flavor.

- Can I replace the salt with something else?
Salt is essential for fermentation and preservation, so it is not recommended to replace it. You can experiment with different types of salt, but make sure it is non-iodized.

Enter the world of delicacies with fermented cabbage in jars, and enjoy unique flavors and the healthy benefits of pickles. This recipe is not just about cooking but also about sharing moments around the table, bringing people together through taste and tradition. Enjoy your meal!