Do you like traditional sauerkraut ?
Do you want to prepare a vitamin bomb for the whole winter?
Try homemade pickled cabbage and other vegetables!
The beginning of winter directly encourages the production of fermented vegetables , which are loaded with vitamins to bursting.
In addition, according to traditional Chinese medicine, fermented vegetables are much more beneficial for our body than, for example, fresh tomatoes and cucumbers during the winter, when these vegetables are artificially grown in greenhouses instead of sunny beds.
Homemade pickled cabbage
The basic recipe for sauerkraut as our great-grandmothers already knew it.
- 1 head of white cabbage
- 1 tablespoon of salt
- Wash the cabbage and remove any outer wilted leaves.
- Using a sharp knife, cut the cabbage first into quarters and then into thin strips.
- Place the cabbage in a large bowl and season with salt. Mix thoroughly.
- Using a wooden spoon or your fist, try to crush the cabbage slightly so that it starts to release its juice. Leave it alone for about 10 minutes.
- Press the cabbage into the jar so that there is as little air in it as possible. Pour over the cabbage juice and place a weight on top – a glass of water or a carefully washed pebble. If you don’t have enough water from the cabbage, add salted water so that all the cabbage is submerged.
- Close the jar and leave in a warm place for a week. Add salt water if needed. After a week, you can taste it, or let it continue to ferment in a cool place.
Tip: Traditional recipes for sauerkraut often include whole cumin for flavoring or a crust of bread to aid fermentation. You can also try a combination with other types of vegetables, for example grated carrots or onions.
Do you have your own pickled sauerkraut and are struggling with recipes for using it in the kitchen? If you don’t want to eat it raw, choose one of the proven recipes with sauerkraut and meat.
Pickled cabbage with horseradish
Fermented vegetables are not only among the healthiest foods according to traditional Chinese medicine. The process of pickling fermented cabbage is very simple and even a novice cook can handle it. Try the graceful combination of cabbage and horseradish, which is not only among Czech classics.
- 1 kg of red cabbage
- 70 g of fresh horseradish
- 0.5 kg of apples
- 20 g of salt
- Round the red cabbage and place in a large bowl.
- Core the apples and grate them together with the horseradish and add to the cabbage.
- Add salt and mix thoroughly.
- Let it sit for about 30 minutes to release the excess liquid.
- Stuff the cabbage with the liquid into a glass and weigh it down with a strong bag filled with water so that all the cabbage is below the surface.
- Leave to ferment at room temperature for 2 days, then transfer to the fridge to ferment for another 4-6 weeks.
Have you fallen in love with coleslaw? Treat yourself to a good dose of vitamins in winter: try the excellent winter salads that will get you going!
Pickled peppers stuffed with cabbage
Homemade pickled peppers with cabbage combine the sweet taste of peppers and the sharpness of sauerkraut. Make a simple treat that looks great on a plate and is perfect as an addition to festive dishes all year round.
- 3 liters of shredded white cabbage
- 3 teaspoons of salt
- 2 teaspoons of dried celery stalks
- 2 teaspoons of mustard seed
- 90 ml of vinegar
- 100 g of granulated sugar
- 3 kg of smaller peppers
For the pickle:
- 4 cups of sugar
- 4 cups of vinegar
- 2 cups of water
- Place the sliced cabbage in a large bowl, add salt and cover with water. Let stand for approx. 20 minutes.
- Drain the excess water and add the dried celery stalk, vinegar, mustard seed and sugar and mix everything thoroughly.
- Wash the peppers thoroughly with a brush and cut off the stem. Carefully scoop out the seeds.
- Stuff the peppers with seasoned cabbage and place in clean canning jars.
- For the pickle, boil the sugar with vinegar and water.
- Pour the marinade over the peppers in the jars and close the lid immediately.
- Sterilize the jars for 15 minutes at 75°C, then remove from the water and allow to cool. Stuffed peppers preserved in this way will last for several months.
Do you like stuffed peppers in different ways? Try other proven recipes for stuffed peppers .
Discover similar tips
Pickled red cabbage with beets
You’d be hard-pressed to find a better color combination than purple cabbage and beetroot. The perfectly flavored delicacy is loaded with health and perfectly complements hot and cold dishes all year round.
- 3 cups of shredded red cabbage
- 1 cup grated beets
- ¼ cup chopped onion
- 1 teaspoon cumin
- 1 clove of garlic
- 1 teaspoon grated ginger
- In a large bowl, combine the shredded cabbage, beets and onion.
- Salt and let the liquid drain for 2 hours. Stir occasionally.
- Add the rest of the ingredients and mix thoroughly.
- Place the mixture in the cabbage container and press well to the bottom. Pour the liquid from the cabbage so that all the vegetables are under the surface. If necessary, add a little salted water.
- Leave to ferment at room temperature for 3-4 days, then transfer to the refrigerator and you can start consuming.
Did you know that you can pickle beetroot in other ways? Try other varieties of pickled beetroot .
Sauerkraut and its benefits for health
It will certainly not surprise you that sauerkraut is at the head of cabbage as a health-promoting food . After all, even small children like to tell fairy tales about sailors who, in addition to a treasure chest and a chatty parrot, also carried a barrel of sauerkraut on their ship to avoid scurvy.
But did you know where sauerkraut can help everywhere? This vitamin-packed delicacy has a positive effect on:
- brain disorders and mental illness
- digestive problems such as leaky gut syndrome or ulcerative colitis
- mood disorders such as depression and anxiety
- various autoimmune diseases
- diabetes and other metabolic conditions
- obesity or weight gain
- hormonal imbalance
- food allergies and sensitivity to certain ingredients in food
- cancer in some forms
And why is sauerkraut so beneficial? This is due to the friendly bacteria produced during fermentation, similar to those we know from, for example, yogurt. These bacteria work in our large intestine, that is, where the center of our immunity and therefore resistance to all diseases and external influences resides.
Treat yourself to this sour goodness several times a week, and especially in winter, the positive effects will not take long to show.
Don’t know how to process sauerkraut in the kitchen? Try our tried-and-true sauerkraut recipes that will appeal to everyone!
Instructions for pickling sauerkraut
There are two basic ways to pickle sauerkraut. The classic Czech pickling of cabbage, i.e. fermentation in a large container (cabbage), is essentially very similar to the Chinese pickling of fermented vegetables, of which the famous kimchi is one of the most famous.
Fermented cabbage is allowed to sit in a brine for several days to weeks, where healthy bacteria are formed. Pickled cabbage in this way only lasts a few weeks and you can make it at any time of the year.
The second method is canning cabbage in a spiced pickle , when we put cabbage (and other vegetables) in jars and cover with hot pickle. The whole jar is still boiled in water and thanks to this it can last up to several months . However, unlike fermented cabbage, processed cabbage does not contain so many health-promoting substances. However, it lasts much longer.
Finally, how to make this process at least a little easier? Do you have a knack for shredding cabbage or do you chop it by hand? If you are interested in how electric food grinders perform in this regard , take a look at the review.