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.



Large ceramic or enameled pot

Wooden mixing utensils

Jars to store finished cabbage


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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