Preserve summer: The simple art of pickling young cabbage
When young cabbage starts appearing at market stalls, I know it's a sign to begin thinking about winter supplies. Nothing tastes as good on cold days as homemade pickled young cabbage. This simple process, although it requires some time, is well worth the effort. I'm already chopping and packing these fresh, spring heads into jars, and I'll be grateful for it 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 for a moment – I buy them and prepare them in the simplest possible way. This ensures that in the winter, I will 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, as well as fibre that aids digestion. Moreover, the pickling process creates probiotics that support gut bacteria. That's why, every season, I chop young cabbage 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 850 ml, 500 ml, 330 ml),
- cotton cloth,
- plastic wrap.
Preparation method:
- Finely chop the cabbage and carrot. You can do this with a knife, 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 sterilised jars, pressing each layer down to release more juice.
- Leave about 5 cm of free space at the top of the jars. Pour the collected juice into a separate dish and use it to fill up the jars.
- Loosely fasten the jar lids but don't fully tighten them. Set them on plastic wrap in a dark, warm place.
- After two weeks, when the cabbage starts to turn 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 flavour throughout the winter.
