Pickled cabbage in a barrel

Recipe: Barrel pickled cabbage

Preparation time: 30 minutes
Fermentation time: 14 days
Number of servings: about 60 servings (for a 60-liter barrel)

The history of pickled cabbage is deeply rooted in culinary traditions as an effective way of preserving vegetables during winter. Not only does it provide essential vitamins, but it also has a special flavor that enriches meat dishes or salads. If you want to learn how to prepare pickled sauerkraut, you've come to the right place! This simple but tasty recipe will turn every meal into a special culinary experience.

Ingredients for a 60-quart barrel:
- Approximately 14 suitable cabbages (around 30 kg)
- 30 liters water
- 30 tablespoons sea salt
- 1 bunch dried dill (with stems)
- 1/4 red beetroot
- 2-3 chili peppers
- 10-15 bay leaves
- 20 cherry leaves
- 1 sachet fixed pikant
- 2 tablespoons dried thyme
- 1 bunch celery leaves
- 25-30 peppercorns

Step 1: Choosing the greens
For a delicious pickled cabbage, choose whiter, flattened and not too heavy cabbages. The greens should be firm, fresh, with no blemishes or signs of damage. A quality cabbage will contribute to an excellent end result.

Step 2: Preparing the barrel
Soak the sprouts well in the barrel. Make sure you have a clean barrel, preferably wooden, but you can also use a food-grade plastic container. The sprouts should be placed tightly, with no large spaces between them, to facilitate even fermentation.

Step 3: Preparing the brine
In a large pot, heat water to 40-45 degrees Celsius (do not boil). For every liter of water, add a heaping tablespoon of sea salt. Stir well until the salt dissolves completely. This brine will be the key to proper fermentation and delicious sauerkraut.

Step 4: Adding spices
As well as salt, you can add the other spices: dried dill, sliced red beetroot, chili peppers, bay leaves, cherry leaves, dried thyme, celery leaves and peppercorns. These will give the cabbage an unmistakable flavor.

Step 5: Filling the barrel
Pour the warm brine into the barrel until the cabbages are completely covered, leaving about 7-8 centimeters of headspace up to the edge of the barrel. It's normal not to be able to cram all the cabbages in at first; leave them for the second and third days, when they will compress.

Step 6: Pressing the cabbages
To avoid mold, place a glass dish or plastic bottom on top of the cabbage, pressing gently. This will help keep the cabbage under water. Put the lid on the barrel and make sure it is well sealed.

Step 7: Fermenting
Keep the barrel in a room at room temperature where it will ferment. For the first few days, it's essential to "pritch" the sprouts, which means gently stirring them 1-2 times a day. This process helps distribute the salt and flavor evenly.

Step 8: Maintenance
After about two weeks, when the sprouts have started to sour, dissolve the sachet of pikant fix in a little of the juice in the barrel and pour it over the sprouts. This ingredient will prevent mold from forming, keeping the cabbage clear and delicious.

Step 9: Aerating
To maintain the quality of the cabbage, insert a thinner hose into the barrel and blow for a few minutes. This trick will help aerate the mold and keep the cabbage crisp.

Step 10: Serving
When you're ready to serve your cabbage, be sure to leave the rest of the cabbage covered so it doesn't oxidize. Cut the cabbage at the stems and pull them apart from the stems to make the perfect slices for salads or garnishes.

Helpful tips:
- It is recommended to use a wooden barrel as this allows for a more even fermentation.
- If you don't have a barrel, you can use large plastic containers, but make sure they are food-grade.
- Pickled cabbage can be combined with a variety of dishes, from meat dishes to fresh salads.
- Keep it in the fridge or in a cool place to keep it fresh over winter.

Frequently asked questions:
1. Why is it important to mix cabbage in the first few days?
Answer: This helps distribute the salt evenly and prevent mold from forming.

2. What can I do if cabbage starts to mold?
Answer: Make sure the cabbage is completely under water and that you have added enough salt. If mold appears, you can remove the affected layer with a clean spoon.

3. How can I use pickled cabbage?
Answer: Pickled cabbage is great in salads, meat dishes or even as a garnish to various dishes.

Nutritional benefits:
Pickled cabbage is rich in vitamins C and K, as well as probiotics that help maintain gut health. It also helps strengthen the immune system and improves digestion.

For added flavor, you can try adding different spices or vegetables to the brine, such as carrots or red onions. Experiment with flavors and find the perfect combination that suits your taste!

All in all, preparing pickled cabbage in a barrel is a rewarding activity that will not only give you a versatile ingredient in the kitchen, but also great memories to share with family and friends. So get your apron on and enjoy the fermentation process for a delicious and healthy pickled cabbage!

 Ingredients: For a 60-liter barrel: approximately 14 suitable cabbages (about 30 kg) 30 liters of water 30 tablespoons of coarse salt 1 bunch of dried dill including stems 1/4 beetroot 2-3 hot peppers 10-15 bay leaves 20 cherry leaves 1 spicy seasoning packet 2 tablespoons of dried thyme a bunch of celery leaves 25-30 peppercorns