Pickled red cabbage
20 servings
30 minutes
Fermented red cabbage is a bright and tangy dish of Russian cuisine that delights not only with its rich flavor but also with its health benefits. It is believed that the recipes for fermenting cabbage date back centuries when this method helped preserve vegetables for the long winter. When fermented, red cabbage acquires a special juiciness, while vinegar and spices give it a spicy tang. Its sharp taste perfectly complements meat dishes, potatoes, or traditional appetizers. Cabbage is served with aromatic sunflower oil, which enhances its flavor and adds softness. Over time it becomes even richer and brighter, making each meal special. It is not just a side dish but a true culinary tradition filled with the aromas of home comfort and festive Russian cuisine.
1
Prepare all the ingredients.
2
Add vinegar, salt, sugar, bay leaf, and peppercorns to the broth.
- Vegetable broth: 500 l
- Apple cider vinegar: 40 ml
- Salt: 15 g
- Sugar: 25 g
- Bay leaf: 1 piece
- Allspice berries: 3 pieces
3
Boil the brine and let it cool completely.
4
Finely chop the cabbage.
- Red cabbage: 2 kg
5
Transfer the cabbage to an enameled, ceramic, or glass container.
6
Pour brine over the cabbage and knead it well with your hands to release the juice.
- Vegetable broth: 500 l
7
Place a weight on top and refrigerate for 2 weeks.
8
The longer the cabbage stands, the tastier it will become.
9
Serve the pickled red cabbage drizzled with fragrant sunflower oil.
- Unrefined sunflower oil: to taste
