Homemade pickled cabbage: Your winter vitamin boost recipe
When young cabbage starts appearing at stalls, I know it's a sign to start thinking about winter supplies. Nothing tastes as good on cold days as homemade pickled young cabbage. Although this simple process takes some time, it is well worth it. I'm already chopping and packing these fresh, spring heads into jars, and I'll be grateful for them in the winter, enjoying a healthy and delicious addition to many dishes.
Preparing pickled young cabbage at home is my way of preserving the taste of summer for the winter months. When fresh cabbage heads appear at the market, I don't hesitate to buy them and prepare them in the simplest possible way. This way, I can be sure that in the winter, I'll be able to enjoy homemade, naturally pickled cabbage.
Why is pickling young cabbage worth it?
Pickled young cabbage is a real vitamin bomb. It contains vitamin C, which boosts immunity, and fiber that aids digestion. Moreover, the pickling process creates probiotics that support gut bacteria. That's why I chop young cabbage every season and pack it into jars to have this healthy treat on hand.
Pickled young cabbage – simple recipe
Ingredients:
- Several heads of young cabbage (cleaned of outer leaves)
- 1 tablespoon of salt for each head of cabbage
- Carrot (1 piece for each head of cabbage)
Additional accessories:
- Jars (with capacities of 30 fl oz, 17 fl oz, 11 fl oz)
- Cotton cloth
- Plastic wrap
Preparation method:
- Finely chop the cabbage and carrot. You can do this with a knife, a shredder, or a meat grinder attachment.
- Transfer the chopped cabbage and carrot to a large bowl, add salt, and mix thoroughly to release the juices.
- Cover the bowl with a cotton cloth and set it in a cool place overnight.
- The next day, tightly pack the cabbage into sterilized jars, pressing each layer down to release more juice.
- Leave about 2 inches of free space at the top of the jars. Pour the juice collected into a separate dish and use it to fill the jars.
- Loosely fasten the jar lids, but don't fully tighten them. Set them on plastic wrap in a dark, warm place.
- After 2 weeks, when the cabbage turns yellow and bubbles appear, skim off the foam from the top and replenish with juice.
- Tightly close the jars and move them to the pantry. The cabbage is ready to eat after about a month.
Homemade pickled young cabbage is not only healthy but also incredibly tasty. It pairs perfectly with winter dinners, salads, or sandwiches. Thanks to this simple recipe, I can enjoy its unique flavor throughout the winter.
