Pickled cabbage with quinces
Delicious pickled cabbage recipe with quinces - an excellent choice for winter
Preparation time: 30 minutes
Fermentation time: 2-3 weeks (depending on ambient temperature)
Number of servings: approximately 5 liters of pickled cabbage
Pickled cabbage with quinces is a traditional Romanian dish, full of flavors and health benefits. This simple and quick recipe will help you transform basic ingredients into a delight that will please family and friends.
Ingredients:
- 5 kg of fresh cabbage
- 2-3 large, ripe quinces
- 4-5 tablespoons of salt (preferably coarse, non-iodized salt)
- 1-2 bay leaves (optional)
- Peppercorns (optional)
Step by step for perfect pickled cabbage:
1. Preparing the jars: Start by thoroughly washing the 5-liter jar or the two 2.7-liter jars. Use warm water and detergent, then rinse well to remove any residue. It is important for the jars to be sterile to prevent mold from forming.
2. Preparing the cabbage: Remove the outer leaves from the cabbage, then cut it in half. Use a sharp knife or a grater to slice the cabbage into thin strips. Evenly cut cabbage will ferment better, so don't rush this step.
3. Aromatic quinces: Wash the quinces under a stream of cold water and slice them thinly without peeling. Quinces add a sweet-sour taste, perfect for balancing the saltiness of the cabbage. You can use quinces of various varieties, but choose those that are ripe and fragrant.
4. Mixing cabbage and quinces: In a large bowl, mix the cabbage strips with the sliced quinces and salt. Ensure that the salt is well distributed, as it is essential for proper fermentation. If you want a more complex flavor, add bay leaves and a few peppercorns.
5. Filling the jars: Start putting the cabbage and quince mixture into the jars, gently pressing down with your hands to remove air and compact the ingredients. Leave about 5-7 cm of space at the top to allow for expansion during fermentation.
6. Fermentation: Cover the jars with lids, but do not close them completely; leave them slightly ajar to allow gases to escape. Place the jars in a cool place, away from direct sunlight. Check daily to ensure the cabbage is covered with brine. If not, you can add salty water (one tablespoon of salt per liter of water).
7. Final taste: After a fermentation period of 2-3 weeks, the taste of the cabbage should be pleasantly sour. You can store the pickled cabbage in the refrigerator to slow down fermentation, thus keeping the flavors intact.
Serving suggestion: Pickled cabbage with quinces is delicious served as a side dish with meat dishes, but it can also be used in salads or as a filling for stuffed cabbage rolls. You can also combine it with olive oil and vinegar for a refreshing salad.
Possible variations: You can experiment with different spices, adding dried dill or horseradish for an extra flavor kick. Additionally, quinces can be replaced with green apples for a different note of sweetness.
With this simple recipe for pickled cabbage with quinces, you will add a touch of tradition and health to your diet. Enjoy every serving and savor the benefits of this delicacy!
Pickled cabbage with quince has a very good taste. You should choose cabbages of suitable size, as it will make the process easier. First, we wash a 5-liter jar or two 2.7-liter jars. Removing the outer leaves, we shred 5 kg of cleaned cabbage with a firm head, obtaining shreds of 1.5 mm. We sprinkle 100 g of salt, 1 teaspoon of peppercorns, and mix well. Those who enjoy spicy flavors can also add 3-4 slices of quince. Then we add a little bit into the jar and press evenly until we eliminate the air pockets. Between each liter, we place 4-5 bay leaves, 2 thin pieces of horseradish broken in half, and 2-3 hot peppers. On the top of the jar, we can also place a few whole leaves. However, before doing this, we cut the veins and stack them on top of each other. Finally, we cover the leaves with a thin layer of grated cabbage. If the well-pressed cabbage does not release enough juice after 2 days, we fill the jar with a little warm water sterilized by boiling, then let it ferment and seal the jar. Before starting fermentation, we press the last layer of cabbage with 2 wooden spatulas placed in a cross shape, so it does not reach the surface of the brine and turn black. The fermentation of cabbage takes longer than that of other vegetables. However, after 3-4 days, we place plastic wrap over the jar, because if we wait until the end of fermentation, it becomes soft and unappetizing. Before placing the plastic wrap, we collect the foam from the surface and press down with a spoon on the last layer of pickled cabbage, so that later we have less carbon dioxide to remove from under the plastic wrap. Pickled cabbage can be used to make sarmale, stuffed cabbage, or Cluj-style cabbage.
Ingredients: 5 kg cabbage, 3-4 slices of quince, bay leaves, a few strands of horseradish, 2-3 hot peppers, 1 teaspoon of peppercorns, 100 g salt
