To prepare delicious pickled cabbage in spring or autumn, it is essential to choose fresh, crunchy, and quality cabbage. We start by cleaning the cabbage of the outer leaves, which may be damaged or dried. Then, we finely chop the cabbage into thin strips using a sharp knife or a special cabbage grater. Once we have chopped the cabbage, we add salt to taste, about one tablespoon of salt for every kilogram of cabbage, and we begin to knead it with our hands. This process helps to release the juices from the cabbage, which will facilitate the subsequent fermentation.
After kneading the cabbage well, we let it sit for about 30 minutes to allow the salt to take effect. In the meantime, we prepare the pickling solution. In a pot, we put one part vinegar and two parts water; for example, if we choose one cup of vinegar, we add two cups of water. We bring the mixture to a boil, covering the pot with a lid so that the steam does not escape and the vinegar retains its aroma.
When the solution has reached the boiling point, we let it boil for about 5 minutes, stirring occasionally to ensure the ingredients are well incorporated. After boiling, we turn off the heat and let it cool until it reaches room temperature. It is important not to pour the hot solution over the cabbage in the jars, as this can destroy the crunchy texture of the cabbage.
Once the cabbage has sat and released its juice, we put it into clean, airtight jars. We ensure there is enough space between layers to allow for fermentation. After filling the jars with cabbage, we pour the vinegar and water solution over it, making sure it completely covers the cabbage. If necessary, we can add some spices, such as peppercorns or bay leaves, to enhance the flavor.
We close the jars with lids and let them ferment at room temperature for a few days until the taste becomes slightly sour, then we can store them in the refrigerator or in a cool place. This way, we can enjoy delicious pickled cabbage, perfect for accompanying our favorite dishes or as an ingredient in various salads. This simple yet flavorful recipe will add a touch of freshness and health to our meals!
After kneading the cabbage well, we let it sit for about 30 minutes to allow the salt to take effect. In the meantime, we prepare the pickling solution. In a pot, we put one part vinegar and two parts water; for example, if we choose one cup of vinegar, we add two cups of water. We bring the mixture to a boil, covering the pot with a lid so that the steam does not escape and the vinegar retains its aroma.
When the solution has reached the boiling point, we let it boil for about 5 minutes, stirring occasionally to ensure the ingredients are well incorporated. After boiling, we turn off the heat and let it cool until it reaches room temperature. It is important not to pour the hot solution over the cabbage in the jars, as this can destroy the crunchy texture of the cabbage.
Once the cabbage has sat and released its juice, we put it into clean, airtight jars. We ensure there is enough space between layers to allow for fermentation. After filling the jars with cabbage, we pour the vinegar and water solution over it, making sure it completely covers the cabbage. If necessary, we can add some spices, such as peppercorns or bay leaves, to enhance the flavor.
We close the jars with lids and let them ferment at room temperature for a few days until the taste becomes slightly sour, then we can store them in the refrigerator or in a cool place. This way, we can enjoy delicious pickled cabbage, perfect for accompanying our favorite dishes or as an ingredient in various salads. This simple yet flavorful recipe will add a touch of freshness and health to our meals!
Ingredients
red cabbage salt water vinegar