ProBiol

Pursing a pro-biological lifestyle

Recipe for pickled cabbage October 24, 2013

Filed under: Recipes — Krystyna @ 8:22 am

Take note – this is a time intensive recipe,  but the hardest parts are the grating and waiting.  The results are well worth the effort.

Supplies:

Grater

Large ceramic or enameled pot

Wooden mixing utensils

Jars to store finished cabbage

Ingredients:

1 head of cabbage (any variety)

1-2 carrots

1 tablespoon salt

1  teaspoon caraway (optional)

1 bay leaf (optional)

1/4 teaspoon cayenne pepper (if you like a spicier version)

Cabbage and salad slicer

1.  Grate cabbage and carrots on a grater – medium sized or small sized  according to preference.

2. After grating mix the vegtables with salt and spices in a large pot. Gently rub the cabbage salt mixture  with your hands or a wooden tool until cabbage juice is noticible.  I prefer this method to the pounding method, which is an intense (unneccessary ) workout.

3. Cover and leave for a few hours. After a few hours have passed, taste.  Pickled cabbage flavors can develop up to up to 6 weeks.   You can tuck the cabbage into clean jars tightly closed and store in the fridge.  This is a tasty addition to hot food, especially meat dishes.  Cheers and good health!

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