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Red cabbage, fermented

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Ingredients for 4 servings:

  • 1 ½ kg red cabbage (2 heads)
  • 30 g sea salt, fine
  • 4 bay leaves
  • n. B. Salt water 35 g salt/liter

Instructions

Working time approx. 40 minutes; Rest period approx. 30 days; Total time approx. 30 days 40 minutes

Preserved without cooking

Remove the stem from the cabbage. Set aside a few large leaves, then shred the cabbage as finely as possible. Mix with the salt and knead well. It should start to produce juice. If not, let it stand for 40 minutes and knead again. Place the cabbage and bay leaves in a fermentation pot and tamp down firmly. There should be no air in the cabbage. Cover with the large leaves and weigh it down. Close the pot and fill the trough with salted water. After about 4 weeks, fermentation is complete. The cabbage can now be placed in preserving jars. Tip: Enjoy cold as a salad or warm as a vegetable.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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