Quick-fermented cabbage: A speedy, tangy side to elevate meals

Quick-fermented pickles offer a speedy way to add a tangy side to your meal. The short fermentation period keeps the vegetables crunchy while imparting a distinctive sour flavour. You can prepare cucumbers or cabbage this way and courgettes, radishes, cauliflower, broccoli, and beetroot. Add your favourite herbs and spices for extra flavour and a unique character.

Selecting the right cabbage head is crucial for delicious fermented cabbage. The late varieties of white cabbage are best, as they are dense and full of juice. However, you can also experiment with young cabbage. Ensure it comes from organic farming, where no artificial fertilisers or pesticides are used. The fermentation process requires the right amount of salt to aid in fermentation.

Shredded cabbage should be completely submerged in brine to prevent spoilage. For quick-fermented pickles, cover them with a water and salt solution. The cabbage should not be soaked in brine, as the pressed leaves release sufficient water. Regularly remove foam and impurities from the surface of the brine.

After three days of fermentation, check the cabbage's taste. Seal the jar and place it in the refrigerator to halt further fermentation. Consume within one week.

Ingredients:

• 1 kilogram cabbage,
• 7 grams of rock salt,
• A bunch of dill,
• 2 cloves of garlic.
• Optional: 1-2 carrots, a handful of caraway seeds.

Recipe:

1. Remove outer leaves, cut out the core, wash the cabbage, and shred it into smaller pieces. Sprinkle with salt and mix.
2. Add chopped dill and garlic; if desired, add grated carrot and caraway seeds. Let it sit for 2 hours to release juices.
3. Then transfer to a large jar, press down with a wooden, round spoon, and lightly cover, leaving a small air gap.
4. Leave at room temperature for 3 days.