Discover the Game-Changing Pickled Cabbage Recipe You Wish You’d Tried Sooner
Get ready to discover the most irresistible pickled cabbage recipe you’ll ever come across. This super easy and foolproof method will leave you wondering why you haven’t tried it sooner. If you’re a pickle enthusiast or you simply don’t want to miss out on what true authentic traditional Romanian sarmale are all about, this recipe is a game-changer.
The Perfect Barrel for Pickling Cabbage
When it comes to pickling cabbage, the barrel you choose can make a significant difference. For this recipe, I recommend a 60-liter barrel with an open mouth. This type of barrel allows you to pickle whole cabbages, opening up a world of recipe possibilities beyond just shredded pickled cabbage.
The open mouth of the barrel also means you’re not limited to using only small cabbages. However, keep in mind that you might occasionally encounter a cabbage that simply won’t fit unless you cut it.
Choosing the right barrel is a crucial step in the pickling process. It not only impacts the ease of preparation but also the final result of your pickled cabbage. So, choose wisely and happy pickling!
Hassle-Free Pickling: A New Approach
Forget all about the old ways of pickling your cabbage with shredding and canning. With my method, you’ll have pickled cabbage with zero hassle. No boiling water, no sterilizing jars, and no shredding involved. It’s a super quick and convenient approach that guarantees fantastic results.
Benefits of Pickled Cabbage
Pickled cabbage isn’t just a tasty side dish; it’s packed with numerous health benefits:
- Nutritional Value: Cabbage is rich in vitamins and minerals. When pickled, it retains most of its nutritional content, providing essential nutrients like Vitamin C and K.
- Probiotic Benefits: The Health Benefits of Fermented Foods are well-documented. Fermented cabbage is a source of beneficial bacteria or probiotics, which are essential for gut health.
- Shelf Life and Preservation: Pickling acts as a preservation method, extending the shelf life of cabbage. The acidic environment prevents harmful bacteria from growing, ensuring the cabbage remains edible for longer.
Versatility at Its Best
The best part is that its versatility knows no bounds. Whether you want to:
- Enhance some of your favorite dishes like pot roast or stews with a simple side salad made from pickled cabbage, a hint of ground pepper, and just a splash of sunflower oil
- Make a roasted pickled cabbage with sausages
This recipe is your secret weapon. And let’s not forget about the ultimate masterpiece: Romanian meat rolls, known for their worldwide success.
No Vinegar, No Problem
Another huge bonus is that this recipe contains zero vinegar, so you can’t ruin it with anything. You don’t need to be afraid that you made it too sour, or that it will have a gooey texture. It relies entirely on time and salt to achieve the perfect balance of tanginess but with a perfect texture, not too crunchy but not too soft either. Yes, it can take some time to complete, but trust me, the end result is worth it.
Ingredients You’ll Need
- Cabbage – 30 kilograms or 66 pounds
- Coarse Salt or Rock Salt – roughly 2 kilograms or 4 pounds
- Dried Corn Cob/Quince (for golden color) – 1 piece
- Dried Dill – 1 big link
- Water – around 30 liters or 8 gallons
How to Pickle Cabbage Without Vinegar
1. Cabbage Preparation
Prepare the cabbage and remove any dried layers and spots and scoop the core.
2. Salting the Core
Stuff a handful of salt inside the core you just scooped and place the cabbage in the barrel.
3. Arranging Cabbages with Dill and Corn Cob
Midway process of arranging the cabbages, place the dill and the corn cob. After you finish all the cabbages, add another handfuls of salt.
4. Final Salting
After you finish all the cabbages add another handful of salt.
5. Resting the Cabbage
It’s ideal to let the cabbages rest for at least 24 hours. During this time, they will soften a bit leaving you room for maybe even more pieces of cabbage. Is not an exact science, it depends on how well you manage the arranging process. Sometimes you might be left with cabbages that won’t simply fit inside unless you cut them. That’s why the 24-hour rest period.
6. Filling with Salted Water
After 24 hours fill the barrel with salted water. It goes one tablespoon of salt per 10 liters or 2,6 gallons of water. After you fill up the whole barrel, add an extra tablespoon of salt.
7. Determine Pickling Duration Based on Temperature
Refer to the provided chart to ascertain the required pickling time for your cabbage. The duration varies with temperature. For instance, at 25 degrees Celsius, it takes 7 days, while at 5 degrees Celsius, it extends to 3 months. For every degree drop below 25 degrees Celsius, add an additional 4 days to the average pickling time. Ensure you adjust your pickling duration accordingly to achieve optimal results.
8. Airing Methods
Air the cabbage every 3 days. Airing the cabbage is a process made more for the brine’s consistency and there are multiple choices from which you could pick.
- One would be with a hosepipe. You basically blow the cabbage and the brine with a hosepipe for 10 minutes every 3 days.
- The second method would be to shake the barrel and shake it well for 1 minute every 3 days.
- And the third method, probably the most time-consuming and hard one to make, is to boil all the brine for 1 minute every 7 days for 24 days if you are pickling cabbage at 18 degrees Celsius.
Why Pickle Cabbage?
So, why should we send our cabbage to the spa… I mean, the pickling jar? Well, two words: preservation and flavor. Pickling is like a time machine for your cabbage, extending its life from a few days to several months or even years. Plus, it’s like a flavor roller coaster, taking the humble cabbage from “meh” to “wow!” in no time.
Choosing the Right Cabbage for Pickling
Now, not all cabbages are ready for this flavor roller coaster. Some are thrill-seekers, while others prefer a quiet life in a salad. For pickling, you want the thrill-seekers – green cabbage is the daredevil of the cabbage world. Look for fresh, firm heads with tightly packed leaves.
This is how green cabbage looks like:
Storing Pickled Cabbage
So, you’ve taken your cabbage on a flavor roller coaster, and now it’s time to park it somewhere. But where? The answer is simple: a cool, dark place. Think of it as the roller coaster’s parking garage. This could be your fridge or a cool pantry. And how long can you park it there? Well, pickled cabbage is like a long-term parking pass. It can last for several months, sometimes even a year or more!
Serving Suggestions for Pickled Cabbage
Now that you’ve got your jar of pickled thrill-seekers, what do you do with it? Well, pickled cabbage is a versatile sidekick. It can jazz up a simple sandwich, add a tangy twist to your salads, or even be the star of a charcuterie board. The possibilities are endless!
FAQs
It’s a health superstar! Pickled cabbage is packed with probiotics and vitamins, making it a great addition to your diet.
If stored properly, pickled cabbage can last for several months or even a year.
A foul smell, mold growth, or a change in texture can indicate spoilage.
Pickled Cabbage Without Vinegar
Elevate your culinary skills with our “Pickled Cabbage Without Vinegar” recipe. This method employs the science of lacto-fermentation, transforming ordinary cabbage into a tangy, probiotic-rich delicacy without the use of vinegar. This sophisticated recipe provides a healthier, flavorful alternative, adding a gourmet touch to your meals. Step into the world of natural fermentation and experience the crisp, satisfying taste of your own expertly crafted, vinegar-free pickled cabbage.
Ingredients
- 30 kilograms or 66 pounds of cabbage
- roughly 2 kilograms or 4 pounds of coarse salt or rock salt
- 1 dried corn cob/ quince for a golden color
- a big link of dried dill
- around 30 liters or 8 gallons of water
Instructions
- Prepare the cabbage and remove any dried layers and spots and scoop the core.
- Stuff a handful of salt inside the core you just scooped and place the cabbage in the barrel. The way you arrange it in the barrel is also important. You want to block the scoop with salt.
- Midway process of arranging the cabbages, place the dill and the corn cob. After you finish all the cabbages, add 4-5 handfuls of salt.
- After you finish all the cabbages add another handful of salt.
- It’s ideal to let the cabbages rest for at least 24 hours. During this time, they will soften a bit leaving you room for maybe even more pieces of cabbage. Is not an exact science, it depends on how well you manage the arranging process. Sometimes you might be left with cabbages that won’t simply fit inside unless you cut them. That’s why the 24-hour rest period.
- After 24 hours fill the barrel with salted water. It goes one tablespoon of salt per 10 liters or 2,6 gallons of water. After you fill up the whole barrel, add an extra tablespoon of salt.
- Refer to the provided chart to ascertain the required pickling time for your cabbage. The duration varies with temperature. For instance, at 25 degrees Celsius, it takes 7 days, while at 5 degrees Celsius, it extends to 3 months. For every degree drop below 25 degrees Celsius, add an additional 4 days to the average pickling time. Ensure you adjust your pickling duration accordingly to achieve optimal results.
- Air the cabbage every 3 days. Airing the cabbage is a process made more for the brine’s consistency and there are multiple choices from which you could pick.
- One would be with a hosepipe. You basically blow the cabbage and the brine with a hosepipe for 10 minutes every 3 days.
- The second method would be to shake the barrel and shake it well for 1 minute every 3 days.
- And the third method, probably the most time-consuming and hard one to make, is to boil all the brine for 1 minute every 7 days for 24 days if you are pickling cabbage at 18 degrees Celsius.
All the airing methods apply while the pickling is in process. After the cabbage is completely pickled, you can air it every 2 weeks.
Notes
The Magic of Pickling Cabbage
While this method is easy and efficient, it thrives in the magic of medium temperatures. Too low temperatures will raise the pickling time from weeks to months, too high temperatures can ruin the brine.
Whole Cabbage Pickling
This is the only method that lets you pickle your cabbage as a whole, giving you the opportunity to a variety of recipes instead of limiting yourself to shredded pickled cabbage recipes only.
Choosing the Right Barrel
The best barrels for pickling cabbage are the ones with an open mouth. This way you are not forced to choose only very small cabbages. Sometimes you might be left with cabbages that won't simply fit inside unless you cut them.
Pickling Time
The fastest way to pickle cabbage would be the 7-day one, which requires a constant temperature of 25 degrees Celsius, and the slowest is 3 months with a constant temperature of 5 degrees Celsius. Keep in mind that the temperature is not always constant unless you store your cabbage in temperature-controlled environments. During night-time, the temperature drops and this will add waiting time at the pickling process.
Airing the Cabbage
If you skip the step of airing the cabbage it won't affect the cabbage, but it will make the brine have a saliva-like texture.
Storing Pickled Cabbage
You can vacuum the cabbages once they are pickled and keep them in the fridge for months. Some people recommend the freezing option, but I won't. From my experience once the pickled cabbage gets frozen, it will lose its specific and good taste and will soften the leaves giving them a mushy texture.
Water Quantity
The water quantity varies. You will add the water gradually. You will start with 10 liters of water mixed with 10 tablespoons of salt and will go on until you fill-up the whole barrel. How much water is required depends on how big of a barrel you have and how well you arranged the cabbages.
Choosing the Perfect Cabbage
The perfect cabbage for pickling is one with thin layers. If the cabbage has thick layers it will be very hard to work. It also has a different taste, slightly bitter I’d say.
Less is More
Less is more. You don't need horseradish while pickling cabbage, it will keep the layers solid and hard to work with. No pepper is needed, and no chili peppers either. No paprika, no thyme, or cumin. Just plain simple cabbage with salt and dill
Pink Pickled Cabbage
You can make pink pickled cabbage with the help of beets. Add 2 beets cut in big chunks into the barrel and your pickled cabbage will be pink.
Nutrition Information:
Yield: 116 Serving Size: 300gAmount Per Serving: Calories: 75Total Fat: 0.3gSaturated Fat: 0.1gTrans Fat: 0gUnsaturated Fat: 0.2gCholesterol: 0mgSodium: 745mgCarbohydrates: 17gFiber: 7.5gSugar: 9.6gProtein: 3.9g
The nutritional information provided is approximate and for reference purposes only. Actual values may vary due to factors such as product brands, preparation methods, and ingredient substitutions. The provided values may not include all nutrients and should not be relied upon as the sole source of nutritional information. Always read product labels and consider individual factors when making dietary choices. We are not responsible for any inaccuracies or adverse effects resulting from the use of this information.
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