Preserving whole cabbage heads. That good old pickled sour cabbage. A traditional recipe.

Preserving whole cabbage heads. That good old pickled sour cabbage. A traditional recipe.

Hey there, thanks for dropping by. The crunchy pickled cabbage can be used as
a side dish salad to add a punchy flavour, for prepping some dishes like stewed cabbage
with smoked meat, as well as for wrapping stuffed cabbage rolls. I have the perfect recipe for those rolls
in another video. Tap the upper right corner for that. You can be very confident in this way of preserving
cabbage, as this sour cabbage recipe has been tested and perfected over time, since my grand
grand mother was around. Let’s go! Here’s what you need if for a container
for holding 2-3 cabbages. Traditionally, cabbage is preserved in large
barells, but you can go for the small-scale version. 3 medium sized cabbages. If you’re planning to go for the stuffed
cabbage rolls at some point, choose the ones that have greener and thinner leaves, as well
as smaller stalks. For this dish you need to place the cabbage
in one piece to have the leaves available. The variety that has whiter, thicker leaves,
as well as larger stalks is okay for salads or cooked meals where you’re just using
chopped pieces of cabbage. 1-2 horseradish roots – peeled and chopped
as you wish. 4-5 fresh celery leaves optional: 1 quince (it gives a nice colour and flavour) optional: 1 red cabbage (it adds a purple tint if you like that) Here are your spices: peppercorn – 1 Tbsp 1-2 dry bay leaves dry dill flowers and stems If you can’t find these, you can use dry
dill seeds. If none of that is available
for you, just use fresh dill. Here are the quantities for 1 litre of brine,
you should multiply the quantities to get as many litres as your container calls for. I used about 8 litres to fill up mine. Mix 50 g of course salt (1.8 lb oz) without
iodine for each liter of water and stir to until the salt is disolved. You need to choose a container with a larger
opening, where everything will fit nicely. Or you can choose smaller jars if you only
go for the chopped cabbage Sauerkraut style. This might sound weird, but our family tradition calls for a clean tube, to help the fermentation process in the first 10 days. You’ll see in a moment why. Hang on. You start with adding the spices. So there goes the pepper, the bay leaves,
the dill, as well as the horseradish root and some of the celery stems. If you are going for the cabbage rolls, you
want to place it in one piece. Continue placing all the ingredients in no
particular order. At some point, you want to place a clean tube
inside. It’s supposed to be just as long as to get
to the bottom of your container. It’s time to add the brine. Shake your jug to get some of the air bubbles
out. Close the lid, but not quite tight. After the first 3 days, open the lid, take
a deep breath and blow some air inside a few times. You must do this process 3 times at a 3 days
interval. This is for 2 reasons: to make sure the salt
is eavenly distributed in all the brine and also to get the remaining air, hidden in the
cabbage, out. After you’ve finished with the tube after
9 days, you can remove it from the jug and put the lid tightly. Store it in the coolest, darkest place you
have around. It should be ready anywhere between 1 month
and a half and 2 months, depending on the temperature it’s stored at. Hope you’ll give it a try. If you enjoyed my video, hit that Subscribe
button and bell notification. If my video touched your cooking vibes, let
me know by liking it. If you feel it’s a keeper and want to make
it later, just save in your playlists. I’d love to read your thoughts on this recipe,
so if you have any, drop me a line in the comments 🙂 I’ll be around. Cheers!

A traditional pickling recipe for whole cabbage heads, for that crunchy sour cabbage, incredibly delicious and punchy. This pickled cabbage recipe is easy to make, so follow along. 👇 More info below 👇

You can’t get it wrong if you follow my steps, as this old fashioned way of preserving cabbage has been in my family for generations. Making a video about it is my way of honouring and preserving my family’s cooking secrets.

This way of canning the whole cabbage (varza murata in Romanian) is especially appropriate if you’re planning to cook the Stuffed Cabbage Rolls at some point. And I have a wonderful recipe for the so-called Romanian stuffed sour cabbage rolls known as “sarmale”. Here it is https://youtu.be/D8hIpS7AaxI

Here’s what you need to make your own pickled cabbage

⭐️ VEGGIES AND FRUITS:

* 3 medium-sized cabbages;
If you’re planning to go for the stuffed cabbage rolls at some point, choose the variety of cabbage that has greener and thinner leaves, as well as smaller stalks. For this particular dish, you need to pickle the whole cabbage to have the leaves available for wrapping.
The variety that has whiter, thicker leaves, as well as larger stalks, is okay for salads or cooked meals, where you’re just using chopped pieces of cabbage.
* 1-2 horseradish roots – peeled and chopped as you wish;
* 4-5 fresh celery leaves;
* optional: 1 quince fruit (gives a nice colour and flavour);
* optional: 1 red cabbage (adds a purple tint).

⭐️ SPICES:
* peppercorn – 1-2 Tbsp;
* 1-2 dry bay leaves;
* dry dill flowers and stems;
If you can’t find these, you can use dry dill seeds. Alternatively, if none of that is available for you, just use fresh dill. Dill is exactly what gives the sour cabbage that distinctive and addictive flavour.

⭐️ BRINE – quantities for 1l of brine (1 qt):
* These are the quantities for 1 litre of brine. You should multiply them to get as many litres as your container calls for. I used about 8 litres for mine.
* Mix 50 g (1.8 oz or 3 Tbsp) coarse salt without iodine for each litre of water and stir to until it has dissolved.

⭐️ OTHER:
* A container with a larger opening, where everything will fit nicely. Or you can go for smaller jars if you only go for the chopped cabbage Sauerkraut style.
* Our family tradition calls for a clean tube (any kind you can find) to help the fermentation process during the first 9 days.

PICKLING PROCESS:
You start with adding the spices, as well as the horseradish root and some of the celery stems. If you are going for the cabbage rolls, you want to place the whole cabbages.

If you don’t care about wrapping it later, you can cut the cabbage into quarters, this way you can squeeze in more of it in your container. There are no rules here, just place them as you wish, leaving as few empty spaces as possible. Place all the ingredients in no particular order.

At some point, you want to place a clean tube inside. It’s supposed to be just as long as to get to the bottom of your container.

Pour the brine to cover all ingredients. The tube can live inside the brine.

Shake your jug to get some of the air bubbles out. Close the lid, but not quite tightly.

After the first 3 days, open the lid, take a deep breath and blow some air inside a few times. You must do this process 3 times at a 3 days interval. This is for 2 reasons: to make sure the salt is evenly distributed in all the brine and also to get the remaining air hidden in the cabbage out.

After you’ve finished with the tube after 9 days, you can remove it from the jug and tighten up the lid.

Store it in the coolest, darkest place you have around. It should be ready anywhere between 1 month and a half and 2 months depending on the temperature it’s stored at.

I hope you’ll give it try guys! The most difficult part of this canning process is to go out and buy everything. Cheers!

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