Pickled cabbage
10 servings
60 minutes
Pickled cabbage is a classic dish of European cuisine, known for its refreshing sweet-and-sour note and crunchy texture. This recipe is rooted in the traditions of vegetable fermentation, allowing them to retain their freshness and vitamins through the long winter months. Cabbage enriched with carrots and the aroma of bay leaves undergoes a pickling process that reveals its natural flavor while adding spiciness and a slight tang. Perfect as a standalone snack or as a side dish to meat dishes, it harmoniously complements both festive and everyday tables. Its taste is rich, slightly spicy, with a pleasant sweetness that balances salt and acidity. Pickled cabbage is not just food; it is part of a culinary heritage that unites generations at the dining table.
1
Finely chop the cabbage and carrot or grind them in a food processor.
- White cabbage: 1 kg
- Carrot: 1 piece
2
Pour into a clean three-liter jar.
3
Dissolve salt in 2.5 liters of cold water.
- Salt: 2.5 tablespoons
4
Pour into the jar and add bay leaves.
- Bay leaf: 2 pieces
5
Cover the jar's neck with gauze and leave it for 3 days at room temperature.
6
Then drain the brine and pour in the same 2.5 liters of water, but with sugar.
- Sugar: 2.5 tablespoons
7
Put it in the fridge for another day.
