Shared by Noa Berman-Herzberg
Shared by Noa Berman-Herzberg
Pickled Red Cabbage
Yield: 2 liter jar sterilized
Pickled Red Cabbage
Yield: 2 liter jar sterilizedFamily Journey
Pinsk, BelarusAltay county, SiberiaWroclaw Silesia, Poland
Wasseralfingen Refugee Camp, GermanyHolon, IsraelRehovot
Tel Aviv
Be sure to use a sterilized jar and follow the recipe closely as fermentation requires a particular quantity of salt both for flavor and safety. And, make sure to ferment the pickles in a cool dry place like a cellar.
Tip: You can use the brine for another cycle of fermentation or drink it. It’s healthy!
This recipe was shared by Noa Berman-Herzberg. Read more about her family in "There Are Always Pickles on the Counter in This Home" and try her recipes for pickled nectarines in a spiced brine, pickled mushrooms, and dill pickles.
Ingredients
For the brine
- 5 cups water
- 5 tablespoons kosher salt
For the pickles
- ½ large head red cabbage
- 1 head garlic
- 2 fresh chili peppers (green or red)
- 3-4 bay leaves, preferably fresh
- 3 teaspoons ground allspice, divided
- 3 teaspoons black peppercorns, divided
- 1 bunch dill or mustard greens (or both)
Preparation
Step 1
Prepare the brine: Pour the water and salt into a pot, and heat on low until the salt dissolves and the brine is transparent. Set aside to cool while you prepare the vegetables.
Step 2
Prepare the vegetables: Cut the cabbage into quarters, and cut out the center core. Chop the cabbage leaves into 1 ½-inch pieces, and separate the leaves. Slice the garlic head in half widthwise. Score the chilis.
Step 3
Arrange the jar: On the bottom of the jar, add 1 bay leaf and 1 teaspoon each of the allspice and peppercorns. Add half the cabbage leaves and press down. Add another bay leaf, and another teaspoon of the allspice and peppercorns.
Step 4
Next, place the two halves of garlic on both sides of the jar (press them cut-side to the glass), and next to each one, place a chili. Then add the rest of the cabbage and press down again to create more space in the jar. Add the remaining spices.
Step 5
Pour the warm brine into the jar until it completely covers the cabbage. Using a spoon, press down on the cabbage after it softens a bit. Add the dill and/or mustard greens on top.
Step 6
Put a weight on top to make sure all ingredients are covered with brine, and close the jar. Write the date on the top. Place a plate under the jar. In the first few days of the fermentation process the brine tends to leak a little out of the jar (this is normal).
Step 7
Let the cabbage ferment at room temperature for 30 days. When it’s done, make sure there are no bubbles on top before opening the jar. If some bubbles remain, let ferment an additional day or two before opening.
Step 8
The cabbage will keep for an additional month or 2 months in the refrigerator.
