Pickled chopped cabbage in a jar

Pickled cabbage in a jar is one of those traditional delights that brings a touch of freshness and flavor to every meal. This simple and effective recipe will help you prepare a small amount of pickled cabbage, perfect for immediate consumption, without the need for a complicated method. So, let’s venture into the fascinating world of pickles, where each ingredient plays an important role and every step matters.

Preparation time: 20 minutes
Fermentation time: 3-4 days
Total: 3-4 days and 20 minutes
Number of servings: 4-5 jars

Ingredients

- 3 kg fresh white cabbage
- 2-3 horseradish roots
- 3-4 tablespoons pickling salt (non-iodized salt is preferred)

Brief history

Pickled cabbage is a traditional preservation method that dates back to ancient times. It not only helps preserve vegetables for winter but also improves digestion due to the probiotics formed during fermentation. In many cultures, pickled cabbage is served as a side dish or ingredient in various preparations, adding extra flavor and texture.

Preparation technique

Step 1: Preparing the ingredients

First, choose a firm and crunchy white cabbage. Make sure it has no spots or signs of damage. Peel the horseradish, wash it well, and cut it into thin strips. The horseradish will not only add flavor but will also aid fermentation due to its antibacterial properties.

Step 2: Chopping the cabbage

Wash the cabbage well under cold running water. Then you can chop it finely using a sharp knife - this method is preferred by many as it maintains the crunchy texture of the cabbage. Avoid using a grater or food processor, as these can crush the cabbage and compromise its texture.

Step 3: Mixing with salt

In a large bowl (preferably ceramic or glass), add the chopped cabbage and sprinkle the pickling salt. Mix well with your hands, kneading the cabbage so that the salt is evenly distributed. You will notice that the cabbage starts to release water. This is essential for the fermentation process.

Step 4: Assembling the jars

Start filling the clean jars with cabbage, interspersing the strips of horseradish. Press the cabbage firmly into the jars to eliminate air. It is important that the liquid completely covers the cabbage; this way, fermentation will occur properly. If necessary, you can add a little water to ensure the cabbage is fully submerged.

Step 5: Fermentation

Leave the jars uncovered in a cool place, such as a pantry or balcony, for 3-4 days. This is the perfect time to observe how the cabbage transforms. Make sure to release the gas that forms inside the jar; you can use a straw to facilitate this. It’s a small but essential step to prevent excessive fermentation.

Step 6: Storage

After the 3-4 days of fermentation, check the taste of the cabbage. If it is to your liking, seal the jars tightly and move them to a cool place, such as the refrigerator or a cellar. The pickled cabbage will continue to develop in flavor and will be ready to eat.

Useful tips

- Calories and nutritional benefits: Pickled cabbage is a low-calorie food, with about 20 calories per 100 grams. It is rich in vitamin C, fiber, and probiotics, contributing to intestinal health.
- Variations: You can add spices like dill seeds or peppercorns to provide extra flavor. Also, experiment with different types of cabbage (for example, red cabbage) for varied colors and flavors.
- Frequently asked questions:
- Why should I use pickling salt? It prevents the growth of unwanted bacteria and aids proper fermentation.
- How long can pickled cabbage be stored? If kept under optimal conditions, pickled cabbage can last up to 6 months.
- How can I use pickled cabbage? It is great in salads, as a side dish for meat, or as an ingredient in hot dishes like stuffed cabbage rolls.

Serving suggestions

Pickled cabbage is excellent served alongside a juicy steak or as part of a festive meal. A delicious combination can be achieved with a few slices of sausage, a slice of rye bread, and a glass of dry white wine. This combination will turn any meal into an unforgettable experience.

Personal note

For a touch of originality, you can add a few mustard seeds to the jars of pickled cabbage. They will add a slightly spicy note and enrich the flavor of the dish. Experiment and adapt the recipe according to your personal preferences!

Now that you have gone through these steps, you are on your way to becoming a true expert in making pickled cabbage! This simple and tasty recipe will not only bring you the satisfaction of cooking but also the appreciation of your loved ones who will enjoy every bite. Happy cooking!