EASY PICKLED CABBAGE RECIPE FROM MOLDOVA - Firm, crisp and looks fresh

EASY PICKLED CABBAGE RECIPE FROM MOLDOVA - Firm, crisp and looks fresh

Music: Hala Lala Layya - Lebanese Folk Song
Arrangement and piano: Elvan A. ULUCINAR

In this episode, I'd like to share with you 'Pickled Cabbage' recipe that's so easy to make, as well as highly nutritious and delicious. I use red cabbage but you can also use a small white one, if desired. Thanks to dear Sofia for this amazing recipe, and hope you give it a try!

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INGREDIENTS
2 heads of red cabbages (or 1 small white cabbage)
1 small carrot
1 tsp peppercorns
2 bay leaves
2 cloves of garlic (peeled)

BRINE
1 liter water - 1 tbsp coarse salt - 1 tsp granulated sugar
* I used 1 - 1/2 liter brine, then needed another 1 liter.

You might also need clean jars

DIRECTIONS
To prepare the brine: Reserve 1 cup water from 1 - 1/2 liter bottled water and bring 1 cup water to a boil.
Add 1 - 1/2 tbsp salt and 1 - 1/2 tsp sugar and mix until dissolved.
Pour it back into the bottle, shake and set aside.
Cut off the stem of the cabbage head and remove a few outer leaves.
Cut the cabbage in half right through the stem.
Make a V-shaped cut to remove the core out.
Cut the half in half again then shred 1/4 head of cabbage into long, thin slices.
Repeat until all is used, transfer into a big bowl.
Peel and grate carrot on top, using a spoon mix gently.
Add 1 bay leaf, 1 tsp peppercorns and 1 clove garlic into a big clean jar.
Pack veggies firmly into the jar.
Make sure to leave plenty of headspace, and use another jar if needed.
Pour the brine over the veggies until they are completely submerged, making sure to leave a headspace.
Place the jar into a bowl, to catch the brine that may leak out during fermentation.
Cover jar with paper towel and secure with a rubber band.
Store in a dark place for at least 2 weeks before eating the cabbage.
Mix occasionally, your cabbage must stay submerged in the brine all the time.
Fermentation is complete when no more bubbles appear.
The longer you leave it, the tangier it will get.
Then all you have to do is, close the jar with a lid and store in the fridge.
'Pickled Cabbage' is firm, crisp, still look fresh and amazingly tasty!
You can serve it as a side dish or in a salad.
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