Pickled cabbage

Every fall, when the first frosts start to appear and the market fills with firm cabbages, I set aside a day to make sauerkraut. It’s the kind of work you feel in your hands, as well as in the aroma wafting through the kitchen. Over the years, I’ve tried various methods, but I always return to the recipe that yields a perfectly balanced salty flavor and a clear brine that's great for drinking or using in soups.

Quick Info

Total Time: 2-3 hours for preparation, 4-6 weeks for fermentation

Servings: 1 barrel (approximately 50 cabbages), easily adaptable

Difficulty: Medium (requires volume and attention to proportions)

Ingredients

50 medium-large, firm, well-ripened cabbages (choose cabbages with dense leaves, free from soft or damaged parts)
250 g coarse salt for every 10 liters of water (non-iodized)
approximately 500 g corn kernels
2 large beets, peeled and sliced
3 large quinces, washed and quartered (with skin on)
1 large horseradish root, peeled and cut lengthwise
1 large parsnip, peeled and cut into thick slices
a few thick stalks of dried dill (including seeds)
cold water (enough to fully cover the cabbage, usually between 60-70 liters for a large barrel)

Instructions

1. Choose the cabbages. Look for the firmest, well-ripened cabbages without soft spots or signs of decay. The tighter and thicker the leaves, the better they will hold up during fermentation.

2. Remove the first 2-3 outer leaves from the cabbages. Cut out the core with a sharp knife, making a conical indentation (approximately 4 cm deep). Score the base of the cabbage (where the core was) in the shape of a cross. Don’t dig too deep; just enough to allow the brine to penetrate.

3. Prepare the vegetables for flavor. Peel and cut the beet, parsnip, and horseradish into thick pieces. Wash the quinces and cut them into quarters, leaving the seeds intact. Break the dill stalks into 10-15 cm pieces.

4. At the bottom of the barrel or container, place a layer of corn kernels, a few strips of horseradish, beet slices, and dill. Arrange a layer of cabbages with the cut side facing up. Continue to alternate layers: between the cabbages, add the remaining beet, parsnip, quince, dill, and corn kernels. The top layer should also consist of spices.

5. Prepare the brine. For every 10 liters of cold water, add 250 g of coarse salt (pickling salt, non-iodized). Dissolve the salt well, mixing until no crystals are visible at the bottom.

6. Pour the brine over the cabbages until they are well covered, with at least a palm's worth of liquid above the last layer of cabbage. If any cabbages float above the surface, place a weight (a large ceramic plate with a clean stone or a special wooden disc) to keep everything submerged in the brine. You don’t need to add all the liquid at once; you can top it off after 1-2 days if the cabbages absorb some water.

7. Cover the barrel with a loose lid or a thick towel.

8. In the first two weeks, check the liquid every 2-3 days. This means siphoning out the liquid with a hose or a large ladle and pouring it back in, to aerate the liquid and prevent cloudiness or the formation of a film on the surface.

9. After two to three weeks, regularly check that the cabbages remain covered by the brine and top off with salted water if the level drops.

10. The cabbages are ready after 4-6 weeks, depending on the temperature and the thickness of the leaves. The beet will lightly color both the cabbages and the brine, and the flavors will become more rounded after a month.

Why I Make This Recipe Often

Homemade sauerkraut lasts all season without any issues, contains no additives, and pairs well with many dishes—from stuffed cabbage rolls to salads or soups. The brine is great for drinking, especially in winter. I’ve tried store-bought versions, but they don’t have the same texture or clean taste. Plus, with pickling, you can play around with flavors to your liking.

Tips and Variations

Tips

Use non-iodized salt—regular table salt slows down or stops fermentation.
The container must be thoroughly cleaned before use. Any traces of mold or residue can affect the pickling.
If you don’t have a large barrel, you can use a large jar or a food-grade plastic container (like a water bottle).
It’s important that the cabbages are always covered by liquid.
If foam or a white film appears, scoop it off immediately with a clean spoon.

Substitutions

Quinces add flavor, but if you don’t have them, you can use tart green apples.
Beet can be substituted with carrot for a more neutral taste and less color.
Corn kernels are not essential and can be omitted if unavailable.
Parsnip can be replaced with a small celery root.

Variations

You can add a few bay leaves or a teaspoon of peppercorns for a spicier taste.
Some people add sprigs of thyme or a few dried lovage leaves.
For shredded cabbage, the process is the same, just cut the cabbage finely and press it more firmly in the container, alternating with the other ingredients.

Serving Ideas

The leaves can be used for stuffed cabbage rolls, but also for simple rolls with rice or mushrooms.
The sauerkraut brine can be consumed as is, used in soups, or added to bread dough for flavor.
Shredded sauerkraut works well in quick salads with oil and red onion or as a side dish with roasted meats.

Frequently Asked Questions

How do I know if the cabbage has fermented correctly?

Properly fermented sauerkraut is tangy, with elastic leaves and clear brine. If there’s an unpleasant smell, mold, or a bitter taste, something went wrong (usually due to insufficient salt or lack of hygiene).

How long does sauerkraut last?

If kept in brine, away from sunlight and in a cool place, it can easily last all winter. It’s important not to leave it uncovered and to periodically check the liquid level.

Can I use iodized salt?

No. Iodized salt slows fermentation and can impart an off taste. Use coarse pickling salt instead.

What should I do if the cabbage is too salty or too sour?

If it’s too salty, rinse the leaves before use or soak them in cold water for 30 minutes. If it’s too sour, use it in stuffed cabbage rolls or stews, where the taste can be mellowed through cooking.

Nutritional Values (per 100 g of sauerkraut)

Calories: approximately 20 kcal
Protein: 1 g
Carbohydrates: 4 g
Fat: under 0.2 g
Fiber: 2.5 g
Sodium varies depending on how much salt remains on the leaf, but it is elevated, so be cautious if you have dietary restrictions.

Storage and Reheating

Sauerkraut should be kept in a barrel or jars in a cool place, away from direct sunlight. After each extraction, ensure everything remains submerged in liquid. If you have space in the refrigerator for small containers, it can last even longer. The leaves can be removed, drained, and stored for 2-3 days in the fridge, well covered. The brine can be stored separately in closed bottles, also in the fridge, for up to several weeks. Do not reheat—it should be used as is or in cooking.

Choose suitable cabbages based on the container in which they will be placed. It is very important that the cabbage is well-ripened, firm, and has leaves with many veins; otherwise, they will break when making stuffed cabbage rolls. Remove the outer leaves, not too many, and cut off the stems. Make incisions in the stem (I cut them in a cross shape) to allow the brine to penetrate the cabbage better and faster. At the bottom of the container, place corn kernels and some of the other listed ingredients, which should be chopped into appropriate sizes and placed between the layers of cabbage. Prepare the saltwater solution (I make brine for every ten liters) and add it to the container where the cabbage and other ingredients have been placed. Once the solution covers the cabbage by at least a palm's width, place a weight on the ingredients to prevent them from coming into contact with air. After 2-3 days (the first 2 weeks), stir the cabbage juice to keep it clear and prevent the brine from settling at the bottom of the container. The final picture will be presented when I make the stuffed cabbage rolls. :D

Beets give a pleasant taste and a wonderful color to the cabbage and cabbage juice.

 Ingredients: 50 cabbages, salt (250 g per 10 l of water), 3 quinces, 2 red beets, 1 horseradish root, 1 parsnip root, corn kernels (about 500 g), dill stalks

 Tags:  pickled cabbage