Pickled cabbage in a barrel
Barrel-fermented cabbage is one of the most popular ingredients in traditional Romanian cuisine, holding a place of honor on festive tables as well as in daily dishes. Its unique aroma and health benefits make it a versatile ingredient, ideal for salads, stews, or as a side dish. The process of fermenting cabbage is simple but requires attention to detail to achieve a delicious result.
To start, we choose a fresh cabbage, preferably from specific varieties for fermentation, such as Buzau cabbage or Pârâul Rece cabbage. These varieties are richer in nutrients and have a crunchier texture. Once we have selected the cabbage, we proceed to clean it. We remove the outer leaves, which may be damaged or dry, and cut the stem, leaving a solid base for fermentation.
After the cabbage is cleaned, we cut it into quarters or slices, depending on preferences. In a wooden barrel or a large container, we add a layer of chopped cabbage, sprinkling non-iodized salt between the layers, which will help with proper fermentation. The salt ratio is essential; usually, a tablespoon of salt is used for every kilogram of cabbage. This will not only preserve the cabbage but also enhance its flavor.
In addition to salt, we can also add spices, such as peppercorns, dill seeds, bay leaves, or even garlic, to give the pickles an extra flavor boost. Once we have added all the ingredients, we compress the cabbage well, ensuring that the liquid released from it completely covers the contents of the barrel. It is important for the cabbage to be submerged in liquid to prevent mold growth.
To complete the process, we cover the barrel with a lid or a clean cloth, leaving it at room temperature for 3-4 days to initiate fermentation. During this time, it is good to check the cabbage and push it back under the liquid to ensure it remains crunchy and tasty. After this period, we move the barrel to a cool place, where fermentation will continue more slowly, and the cabbage will be ready to be consumed within a month.
Thus, barrel-fermented cabbage becomes a delicious dish, full of flavors and benefits, bringing a touch of tradition to every meal. Whether you use it as a side dish or as a main ingredient, fermented cabbage will add a special taste and will surely impress your loved ones.
Pickled cabbage is one of the most popular ingredients in traditional Romanian cuisine. To obtain pickled cabbage, we start by cleaning the cabbages of the dry or cut leaves. The core of the cabbage is removed, and a piece of horseradish and a tablespoon of salt are added. It is left overnight to allow the salt to soften, and then more salt is added. It is placed in a barrel with the salted side up. Ideally, the cabbage should be bought according to the size of the barrel. Dill, fenugreek, and the remaining horseradish are added. Rice is added to reduce acidity and corn to enhance the yellow color. It is filled with water. After 2-3 days, the brine is stirred, meaning all the brine is removed and added back. This operation is repeated 2-3 times. It is good to know that in a 60 kg barrel, there are approximately 30-35 liters of brine. The salt quantity in the brine is checked, and before the last filling, new cabbage (prepared as above) is added to the space created by placing the cabbages. It is stored in a place protected from frost and heat. Pickled cabbage can be used after 2-3 weeks (depending on storage temperature). Pickled cabbage can be served in salads with sour cabbage, as well as for dishes based on sour cabbage.
Ingredients: For a 60 kg barrel: 25 kg cabbage, a bunch of dried dill branches, a bunch of schinduf branches, 2 kg coarse salt, 1 tablespoon rice, the grains from one ear of corn, 4 roots of horseradish.
