Pickled cabbage with horseradish
Recipe for Pickled Cabbage with Horseradish
Preparation time: 30 minutes
Fermentation time: 2-3 weeks (depending on ambient temperature)
Total: 2-3 weeks (including fermentation)
Number of servings: 10-20 servings
Pickled cabbage is a delicious and healthy traditional accompaniment, perfect for winter meals. This recipe for pickled cabbage with horseradish adds a burst of flavor and a bit of spice, transforming a classic dish into a special delicacy. Let's get started!
Ingredients:
- 10-20 small or medium cabbages (choose cabbages with thin leaves for better fermentation)
- Salt (approximately 100 g for 1 liter of water)
- Cold water (enough to cover the cabbages)
- 1 tablespoon of corn grains
- 2 quinces (for fruity aroma)
- Dried dill (to taste)
- Cherry leaves (for added flavor)
- 4 pieces of horseradish (peeled and cut into strips)
Step by step:
1. Preparing the cabbage: Choose fresh, small or medium-sized cabbages with thin leaves, which will ferment faster and more evenly. Remove the outer leaves, wash them well under cold water, and then make a deep cut in each stem to help the salt penetrate.
2. Preparing the brine: In a large container, dissolve the salt in cold water. The standard ratio is about 100 g of salt to 1 liter of water, but adjust according to the amount of cabbage you have. Make sure the salt is completely dissolved.
3. Adding aromatic ingredients: In a large pickling jar or suitable container, place a layer of cabbage, adding corn grains, strips of horseradish, dried dill, and slices of quince between the layers. The quinces will provide a sweet-sour note, and the horseradish will add a bit of spiciness.
4. Filling the jar: Continue layering the cabbages, alternating with the aromatic ingredients, until the container is full. Make sure the cabbages are well pressed to avoid air bubbles.
5. Adding the brine: Pour the prepared brine over the cabbages, ensuring they are completely covered. You can use a clean stone or a lid to keep the cabbages submerged in water.
6. Fermentation: Cover the jar with a lid or cheesecloth, leaving room for ventilation. Leave it at room temperature, away from direct sunlight. In the first few days, check daily to ensure the cabbages remain covered with brine. Fermentation lasts between 2 and 3 weeks, depending on environmental conditions.
7. Checking and storing: After a week, taste the cabbage. It should be tangy and crunchy. Once it reaches the desired level of sourness, move the jar to the refrigerator or a cooler place to stop fermentation.
Serving suggestions: Pickled cabbage with horseradish is an excellent accompaniment to meat dishes, sausages, or alongside fish-based meals. You can also use it to enrich salads or sandwiches.
Variations: Experiment with different spices, such as paprika or garlic, to customize this recipe. You can also add other vegetables, such as carrots or peppers, for a mix of flavors.
With this recipe for pickled cabbage with horseradish, you will bring a touch of tradition and flavor to every meal! Don't forget to share this delicacy with your loved ones. Bon appétit!
Ingredients: 10-20 small or medium cabbages, salt, cold water, 1 tablespoon of corn kernels, 2 quinces, dried dill, cherry leaves, 4 pieces of horseradish
