Fermented red cabbage
Christmas is around the corner, and it´s time to get started with your red cabbage or other vegetables that you would like to serve fermented or pickled at the christmas table or winter dinner parties. The fermentation process take about 2 weeks and it´s not as difficult as it might seem at first.
I´m not at all professional in this area, but 2 weeks ago I threw myself into making fermented red-cabbage for the first time, and last night – 2 weeks later was the night to see how it went 🙂 We hd invited my parents in-law, which were going to be the judges.
By the look and the smell of it, it´s most definitely eatable. 🙂
Eatable it was, actually it tastes wonderful and has a strong taste of the aniseeds.
To make this you need a big 1,5- 2 liter glass jar that can close tight completely.
- 0,5 l. water
- 3 cloves of garlic (Peeled)
- 1 teaspoons of salt
- 2 kg Red cabbage
- 4 teaspoons of salt
- 2 tablespoons raw sugar
- 1,5 teaspoons of aniseeds
- Bring the water to boil and add salt.
- add the peeled garlic cloves and let them boil for 1 minute before letting the brine cool down to room temperature.
- When the water is room temperature take out the garlic gloves an cut into smaller pieces – keep the water!
- Roast the Aniseeds until they get a light brown colour and schock them coarsely in a mortar.
- Rinse the cabbage and remove outer leaves. Shred the cabbage thinly on a mandolin iron or cut with a sharp knife. (Save one cabbage leave to use as cover)
- Layer the cabbage, cooked split garlic cloves, aniseed, salt and sugar in a bowl, and leave it standing for at bit for the juices to mix. Squeeze and massage the cabbage and stir with a wooden spoon.
- put the cabbage and the liquid in the glass jar. Press down thoroughly so that no air bubbles are hiding in there.
- Pour over the Brine and put on a clean cabbage leaf as a lid.
- Important! make sure that all cabbage is covered so there is no air in the can!
- Let the jar stand at room temperature (18-22 degrees) for about 48 hours or until enough lactic acid formed and the cabbage have a fresh sour scent. Do not close the lid of the can, but cover it with a small water-filled plastic bag. This keeps the air out and helps the fermentation process.
- Move the jar to a darker an slightly cooler room (15-18 degrees) put on the lid and allow it to mature between 10-14 days. Open the lid once in a while during the fermentation to check if it needs a bit more brine.
- after 2 weeks your Fermented Cabbage is ready to eat, and you can keep it in the fridge to mature even more.
Bon appetite and enjoy 🙂
©2016- thebalancingsoul – All Rights Reserved