Pickled cabbage in a jar

Delicious Pickled Cabbage Recipe

Total preparation time: 30 minutes
Fermentation time: 3-8 days
Number of servings: 6-8 servings

Pickled cabbage is a traditional dish, full of flavor, that not only enhances everyday meals but also brings a touch of health to your diet. It is rich in vitamins, minerals, and probiotics, having a positive impact on digestion. Offering a perfect contrast between crunchiness and acidity, pickled cabbage is an excellent accompaniment to meat dishes, but can also be enjoyed as a salad with olive oil and spices. Additionally, it is a versatile ingredient that can be used in various recipes, from stuffed cabbage rolls to stews.

Let's get started!

Necessary ingredients

- 1 medium cabbage (approximately 1.5 kg)
- 2 horseradish roots
- Sprigs of dried thyme
- Sprigs of dried dill
- 100 g coarse salt
- 1 liter of water

Preparation technique

1. Preparing the ingredients:
Start by washing the cabbage thoroughly under cold running water. This will remove impurities and ensure a clean pickling process. After washing the cabbage, slice it finely. This can be done with a sharp knife or using a grater, depending on your preference.

2. Horseradish:
Peel the two horseradish roots using a vegetable peeler or a knife. Once peeled, cut them into smaller strips. The horseradish will not only add a slightly spicy flavor but will also help preserve the cabbage.

3. Preparing the jar:
Choose a glass jar that can hold the amount of cabbage you have (a 3-liter jar is ideal). At the bottom of the jar, place a few sprigs of dried thyme and dill along with the horseradish strips. This mixture will give your pickles an aromatic flavor.

4. Arranging the cabbage:
Place half of the sliced cabbage into the jar, followed by more sprigs of thyme, dill, and horseradish. Continue with the rest of the cabbage, making sure the aromatic ingredients are evenly distributed.

5. Preparing the brine:
In a separate container, heat the water. For every 1 liter of water, add 1 tablespoon of coarse salt. Stir well until the salt is completely dissolved. This is the brine that will ferment the cabbage.

6. Pouring the brine:
Once the brine has reached a warm temperature (not hot!), pour it over the cabbage in the jar, ensuring it is completely covered. It is important that the cabbage is below the level of the brine for even fermentation.

7. Fermentation:
Cover the jar with a small plate or a lid, leaving a small gap for gases to escape. Place the jar in a warm spot, away from direct sunlight. The cabbage will sour in 3-4 days, but for a more pronounced flavor, let it ferment for 7-8 days. Be sure to check the cabbage daily to observe the flavor development.

Serving and combinations

Pickled cabbage can be served as a salad, drizzled with a bit of olive oil and a pinch of salt. It is also a perfect accompaniment to heavy dishes like stews or oven-roasted meats. A delicious option is to add it to sandwiches or burgers for an extra crunch and flavor.

Helpful tip

If you like spicier cabbage, you can add more horseradish or even a few peppercorns to the brine. You can also experiment with other herbs, like caraway or cumin, to achieve a customized flavor.

Nutritional benefits

Pickled cabbage is an excellent source of vitamin C, fiber, and probiotics, thus contributing to digestive health. Consuming pickled cabbage can help strengthen the immune system and maintain a healthy gut flora. Additionally, it is a filling food, with low caloric content, making it ideal for those looking to maintain their weight.

Frequently asked questions

1. Can I use pre-cut cabbage?
While it is recommended to use fresh cabbage, you can use pre-cut cabbage if it is well-preserved. Make sure it does not contain additives or preservatives.

2. How do I know if the cabbage is sour?
Check the cabbage periodically. If it has a pleasant smell and a tangy aroma, it is ready. If you notice an unpleasant smell or mold, discard the preparation.

3. Is it necessary to pasteurize pickled cabbage?
No, pasteurization is not necessary, as natural fermentation helps preserve the cabbage.

4. How can I combine pickled cabbage with other dishes?
Pickled cabbage is delicious alongside meat dishes, but it can also be added to soups or stews for an extra touch of acidity.

Now that you have all the necessary information, I encourage you to try this pickled cabbage recipe. It is an excellent way to preserve vegetables and enjoy flavorful tastes throughout the year. Happy cooking!