Pickled chopped cabbage in a jar

Pickled Cabbage in a Jar – A Flavorful Tradition

Who doesn't love the aroma of pickled cabbage? This dish is not just a delicacy, but a true treasure of traditional cuisine, used since ancient times as a method of preserving vegetables for winter. It is a versatile ingredient that can be added to salads, stews, or even dishes like stuffed cabbage rolls. Additionally, pickled cabbage is packed with nutritional benefits, providing a rich source of vitamins and probiotics that aid digestion. Let’s venture into the savory world of pickled cabbage and discover together how to prepare it perfectly!

Preparation time: 30 minutes
Fermentation time: 3-4 days
Total time: 3-4 days and 30 minutes
Number of servings: 5 liters

Necessary ingredients for a 5-liter jar:
- 4 medium cabbages (approximately 2-3 kg)
- 4 large carrots
- 1 bunch of greens (celery, dill, parsley)
- 8-10 bay leaves
- 20-25 sour cherry leaves
- 1 tablespoon dried thyme
- 1 teaspoon ground pepper
- 5-6 teaspoons coarse salt (approximately 1 teaspoon heaped per 1 kg of cabbage)

Step by step in preparing pickled cabbage:

1. Preparing the ingredients:
Start by removing the outer leaves of the cabbages and washing them well under cold running water. Cut each cabbage into quarters and then chop them finely or grate them. This step is essential to ensure even fermentation.

2. Grating the carrots:
Peel the carrots and use a large grater to turn them into fine strips. Carrots not only add a sweet note but also a pleasant color to the pickled cabbage.

3. Mixing the ingredients:
In a large bowl, combine the chopped cabbage and grated carrots. Add salt, chopped greens (celery, dill, parsley), thyme, pepper, and bay leaves. Use your hands to gently knead the mixture, helping to release the juices from the cabbage.

4. Packing the cabbage into the jar:
Now comes the more physical part! Pack the cabbage mixture tightly into the jar, pressing down with your fist. It is important for the juice to rise to the surface - this will aid fermentation. If you can’t get enough liquid, you can add a little water to cover the cabbage.

5. Fermentation:
Leave the jar uncovered to allow the fermentation process to begin. This process will take about 24 hours. After this period, cover the cabbage with well-washed sour cherry leaves and put the lid on, but not tightly, so that gases can escape. Alternatively, you can use plastic wrap.

6. Keeping it cool:
After 3-4 days, when the cabbage is well fermented and has acquired a pleasant aroma, move the jar to a cool, dark place. This will slow down the fermentation, and the cabbage will remain crunchy and delicious for the coming months.

Useful tips:
- If the cabbage turns out too salty, you can soak it in a pot of water the night before using it. This will help reduce the excess salt.
- You can experiment with different spices, such as caraway seeds or chili peppers, to add a personal twist.

Nutritional benefits:
Pickled cabbage is rich in vitamin C, vitamin K, and essential oils, having antioxidant properties. Also, through fermentation, it becomes an excellent source of probiotics, which contribute to gut health.

Frequently asked questions:
- How long does fermentation take? Usually, fermentation lasts between 3 and 7 days, depending on the ambient temperature.
- Can I use other vegetables? Yes, you can add other vegetables like carrots, radishes, or beets for variety.
- How can I store pickled cabbage? Keep it in a cool, dark place, and once opened, store it in the refrigerator.

Servings and combinations:
Pickled cabbage is perfect alongside meat dishes, but also in salads. You can use it as a side for stuffed cabbage or in rice dishes. For a lighter meal, combine it with a potato salad and a yogurt dressing.

We hope these details will help you achieve a delicious and healthy pickled cabbage! I encourage you to share the recipe and continue exploring the joy of cooking!