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Salt and Squeeze: Place the sliced cabbage in a large mixing bowl. Sprinkle the sea salt over it. Then, using clean hands, massage the salt into the cabbage. Squeeze the cabbage as you go to release its natural juices. This process takes about 5-10 minutes.
Pack It Up: Transfer the cabbage into a clean fermentation jar or crock. Press down firmly with your fist or a tamper to pack the cabbage tightly. The goal is to submerge the cabbage under its own liquid completely.
Seal and Store: Cover the jar with a tight lid or a fermentation airlock lid if you have one. Leave the jar at room temperature, away from direct sunlight, for about 2 to 4 weeks. Check periodically to ensure that the cabbage remains submerged, pressing down if necessary.
Taste and Refrigerate: After a few weeks, taste your pickled cabbage. Once it reaches the desired flavor and tanginess, transfer it to the refrigerator. This slows the fermentation process and preserves its taste and crunch.
Serving Suggestions
Pickled cabbage is incredibly versatile. Here are a few ways to enjoy it:
As a side dish with meals, especially with fatty foods like sausages or roast meats.
Tossed into salads for extra crunch and flavor.
As a topping on sandwiches or tacos for a delightful tang.
A Kitchen Full of Flavor
Making pickled cabbage at home is not just about the delicious results—it’s about creating something that’s both healthy and satisfying. It’s a simple pleasure that adds zest to meals and offers a host of health benefits.
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