Pickled shredded cabbage

Recipe for Shredded Cabbage Pickled in Its Own Juice

Preparation time: 30 minutes
Fermentation time: 3-5 days
Total time: 3-5 days and 30 minutes
Number of servings: 10-12 servings

Who doesn't love a fresh salad of pickled cabbage, with an intense flavor and a crunchy texture? This recipe for shredded cabbage pickled in its own juice is perfect for adding a splash of flavor to everyday meals. With deep roots in Russian culinary tradition, this simple and quick recipe is ideal for those looking to explore new ways of preserving vegetables.

Ingredients:
- 10 kg cabbage
- 3 tablespoons pickling salt (iodine-free)

Preparation Steps:

1. Preparing the Cabbage
Start by washing the cabbage under cold running water to remove any impurities. Then, cut the cabbage in half and slice it thinly using a sharp knife or a food processor. If you prefer a finer texture, the food processor will do the job quickly.

2. Mixing with Salt
Place the shredded cabbage in a large plastic bowl. Add the 3 tablespoons of pickling salt. Use your hands to incorporate the salt into the cabbage, gently kneading so that the salt penetrates well. This process will help the cabbage release its juice.

3. Packing in the Container
Transfer the cabbage to the bowl, making sure it is well pressed. Here are some helpful tips: if you like saltier cabbage, you can add an extra tablespoon of salt.

4. Fermentation
Cover the cabbage with a flat plate or a round board, then place a weight on top (for example, a 5-liter water jug or a full demijohn). It is essential that the pressure helps release the gases formed during fermentation, thus preventing bitterness. Make sure to use a long object, such as a rolling pin, to help release the gases.

5. Observing the Process
Leave the bowl at room temperature. In the first 1-2 days, you will notice the formation of foam and air bubbles. These are signs that fermentation is in full swing. Gently move the rolling pin daily to release the accumulated gases.

6. Maintaining the Cabbage
Every day, lift the weight and mix the cabbage with a spoon or your hands, then press it back down. This step is crucial for achieving even fermentation. After 3-5 days, the cabbage should be clear, a sign that it is ready to be bottled. If you prefer a more sour cabbage, you can leave it for an extra day.

7. Bottling
Wash the jars and let them drain well. Fill each jar with cabbage, pressing it down well to avoid air pockets. Add the remaining juice to cover the cabbage, then 1-2 tablespoons of oil to prevent unpleasant odors and maintain freshness.

8. Storing
Place the jars in the refrigerator, balcony, or pantry. The pickled cabbage can be consumed immediately, but it will gain an even better flavor after a few days.

Serving Suggestions and Variations
This pickled cabbage is delicious as a salad, but it can also be used as a side dish for stuffed cabbage or in warm dishes like sautéed cabbage. For an extra flavor boost, you can add peppercorns, bay leaves, or even grated carrots to the cabbage during fermentation if you desire a more complex version.

I guarantee that this recipe for shredded cabbage pickled in its own juice will quickly become a favorite in your kitchen. Enjoy every serving and relish the benefits of this healthy preserve!