Sour Cabbage in Jar

Cabbage is a versatile and particularly valuable ingredient, and the process of pickling it is a tradition that brings a wonderful taste to our tables, especially in the cold season. We start by carefully washing the cabbage, making sure that no impurities remain on its leaves. Then, we remove the first leaves, which may be damaged, and take out the core, being careful to leave the cabbage whole and healthy. In the cavity left by the core, we sprinkle a small amount of salt, which will help the fermentation process.

In the barrel designated for pickling, we place some dill sprigs and horseradish roots at the bottom, which will add extra flavor to the cabbage. Then, we begin to arrange the cabbage, making sure to pack it tightly but without crushing it. Among the empty spaces, we add red cabbage, cut into pieces, so that we fill every corner. We continue the process by adding more dill sprigs, horseradish roots, and corn kernels, followed by a few sprigs of thyme for a special taste. This will give us a fascinating mix of colors and flavors in the barrel.

As we fill the barrel, we make sure that each layer of cabbage is well compacted. The chopped cabbage that we reserve for the winter will be finely chopped, to be used in various delicious recipes. Meanwhile, we put water with salt on the stove to boil. Once the water reaches boiling point, we carefully pour it over the cabbage, ensuring that it is completely covered.

To keep the cabbage in place, we place a board with a weight on top. We let everything sit for 2-3 days, during which the cabbage will wilt. If we wish, after this period, we can top off the barrel with fresh cabbage, adding water and placing the weighted board back on. It is important to keep in mind the size of the barrel; for a 25-liter container, the quantities of water and salt will be proportional.

If the barrel has a spout or a tap, it is placed on blocks to facilitate the extraction of the juice. In the absence of this spout, we will use a hose that we carefully insert into the barrel, reaching the bottom. Every 2 days, gently blow into the barrel to mix the juice. In the case of the barrel with a tap, the juice is extracted through it and reintroduced from the top of the barrel, making sure that the stirring operation is repeated every 2-3 days.

This process continues until the cabbage begins to pickle, which usually happens after about 4-5 weeks. It is essential to monitor the surface, cleaning any flowers that appear and washing the board at each intervention. Thus, we ensure that the pickled cabbage will be delicious and healthy, ready to be enjoyed throughout the winter!