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Pickled Cabbage Recipe

Leonid Batkhan | October 2011

http://www.e-lections.us/pickled-cabbage-recipe.html


NOTE: This simple recipe uses no vinegar in its brine to naturally ferment pickled cabbage!

Pickled cabbage

  1. Shred 1-2 heads of green cabbage using a knife or a shredder/chopper.
  2. Coarsely shred 2-4 large carrots using a shredder.
  3. Mix the shredded cabbage and carrots.
  4. Fill up a one gallon glass jar (an empty pickle jar may be used) with the cabbage/carrots mix, packing in the mixture in as tightly as possible.
  5. Fill up the jar with non-heated filtered water and let it stay there for about 20 minutes, as the water absorbs some of the mixtures flavor.
  6. Pour the water out into a pan, add 2-2.5 tablespoons of salt, mix until the salt is completely dissolved and pour this brine back into the jar.
  7. Cover the jar with a tea saucer. On one hand, the plate will protect the contents from any flies, etc. However, it is also light enough to allow air to escape, which is instrumental in the fermentation process.
  8. Put the jar into a wider pan or bowl (to catch any excess liquid), and let it stand at room temperature for 3 days.
  9. Throughout these 3 days, periodically poke the cabbage with a pointed wooden stick (make sure you reach the bottom of the jar) at least 2-4 times daily to release gases produced during fermentation.
  10. In 3 days, pour out the brine from the jar into a pan, add 2 tablespoons of sugar, mix until the sugar is completely dissolved and pour the brine back into the jar.
  11. Its ready. Store the jar in a refrigerator.

See also:
Pickled Cucumbers Recipe
Pickled Green Onions Recipe
Pickled Salmon Recipe
Pickled Tomatoes Recipe
Pickled Watermelon Recipe

 
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