Homemade pickled shredded cabbage
This recipe will require patience as you will have to wait around 2 months until you will be able to pamper your taste buds with this crunchy, nutritious and filled with probiots cabbage.
You will witness a very interesting phenomena : the burping of the cabbage jars. Basically when this is fermenting in the first 7 days it bubbles and you need to let the lids partially open in order to prevent the accumulation of pressure. It will be useful to place the jars on a cloth just in case some of the excess liquid will come out. In the first 4 days you do not open the lids, but after that you can do so and , if necessary, complete with salty water if you see that it is required.
Just like a newborn baby would need, this cabbage wants your full attention in the first two weeks.
In the first 14 days you will keep the jars at the room temperature, ideally 23 degrees Celsius and in a dark place and after that you can put them into the fridge and let the fermentation process continue. The colder temperatures slow down this process.
I like to drink the sour tasty liquid with a portion of hot baked potatoes. It makes a great combination. I love my pickled cabbage and the taste does not compare with what I used to buy from the supermarket. I want to eat healthier and really know what I am eating so making my own pickled cabbage is a small victory that I am very proud of.
Pickles help you gut health and they have a lot of health benefits. Do you know that your mental health is very connected to the health of your gut? Do some research and allow yourself to be amazed!
Now that I have pique your interest I will put the recipe down below.
The recipe for healthy pickled cabbage
- 3 jars of 1,7 Liters each
- one medium cabbage (around 1-1,5 kg)
- 1 hot pepper
- 1 big horseradish piece
- black peppercorns
- 3 leaves of bay
- dill
- parsley
- 3 tablespoons of caraway seeds
- coarse salt
- You wash your jars with soap and water and prepare them by putting on the bottom of each jar equal parts of hot pepper and horseradish that you have cut in small pieces.
You cut your cabbage into chunky slices and place it in the jars. That medium big cabbage will be enough for the 3 jars.
You add 1 tablespoon of caraway seeds in each jar and cover the top of the jars with equal parts of parsley and dill and add 1 leaf of bay in each of them.
The look of the jar in day 2
On the side you prepare a hot brine by following a simple recipe: for 1 liter of water you add 1 big spoon of coarse salt and bring it to a boil. You put one metal fork in each of the jars while you pour this hot brine in order to prevent any cracking of the glass.
You let the brine in the jars to cool down and only after that you place the lids on top.
You let the jars unopen for 4 days in a dark place and in day 5 you can open in order to let them breathe and complete with brine if necessary. Keep the jars for 2 weeks at room temperature without completely closing the lid so you would help the jars “burp” the excess pressure. After 14 days you can place them in the fridge and consume them in about 2 months.
The look of the jar after 2 weeks
The taste is incredible! The health benefits are enormous! Try it out and your gut will thank you:)
The final reveal after 2 months, you can see how much I liked this cabbage as I already finished 1 jar
