Tangy Eastern European Fermented Cabbage Recipe
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Check out 6 other healthy and gut-healing pickled and fermented recipes in our post: 7 Ways to Pickle Cabbage: Creative and Delicious Recipes for Every Palate.
Have you ever tasted a dish that perfectly balances tanginess and crunch? This Eastern European pickled cabbage does just that! It’s a staple in many households, bringing a bold flavor that can elevate any meal. Whether you’re serving it alongside hearty meats or enjoying it straight from the jar, this recipe is sure to impress.
Pickling cabbage is not just a method of preservation—it’s an art form that transforms simple ingredients into a zesty delight. With just a handful of ingredients, you can create this vibrant dish that will leave your taste buds dancing and your guests asking for the recipe.
Deliciously Tangy Pickled Cabbage
This vibrant fermented cabbage captures the essence of Eastern European cuisine.
Crisp green leaves transform into a tangy delight, making it a perfect condiment for various meals as well as a great wrapping for various meat and rice fillings, like in the famous Romanian sarmale dish.
The marriage of vinegar and fresh spices creates a refreshing addition to any dish, from sandwiches to salads.
Ingredients that Shine
The beauty of this recipe lies in its simplicity.
Using just a handful of ingredients, each plays a crucial role.
Salt, water, mustard seeds, and some aromatics like bay leaves, horse radish root, and apples, come together to create a burst of flavor that tantalizes the palate.
The Art of Fermenting
Fermenting is a time-honored method of preservation that enhances the natural flavors of vegetables and produces a delicious and gut-healing preserve.
The process not only preserves but also elevates the humble cabbage into something extraordinary.
Deliciously Tangy Fermented Whole Cabbage
This pickled cabbage recipe features crisp cabbage leaves infused with a tangy brine made from vinegar and spices. The result is a zesty, crunchy condiment that adds freshness and flavor to any meal, perfect for sandwiches, salads, or as a side dish.
Ingredients
- 1 medium head of green cabbage, shredded
- 4 cups water
- 4 tablespoons salt
- 1 tablespoon mustard seeds
- 1 tablespoon peppercorns
- 2 cloves garlic, minced
- 1 bay leaf
- 1/2 medium horseradish root, peeled
- 1 apple
- Optional: red pepper flakes for heat
Instructions
- Prepare the Cabbage: Cut the core out of the cabbage and put it whole in a jar with a large mouth. Fill the where the core was with half of the salt (2 tablespoons).
- Make the Brine: In a saucepan, combine water, salt, mustard seeds, peppercorns, garlic, and bay leaf. Bring to a boil, stirring until the salt dissolves. Let it cool.
- Combine: Add the quartered apple and the sliced horseradish root (cut lengthwise into smaller pieces).
- Pack and Cool: Keep in a cool place and shake every other day until the cabbage changes color.
- Marinate: After the cabbage is fermented, the leaves will be soft and pliable. This takes about 2 weeks. Refrigerate after fermenting if not eaten right away.
Cook and Prep Times
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes plus refrigeration
Nutrition Information
- Servings: 4-6 servings
- Calories: 60kcal (per serving)
- Fat: 0g
- Protein: 1g
- Carbohydrates: 14g
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