Pickled cabbage

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Pickled cabbage is favourite winter salad in some countries. It goes perfectly with meat, baked or mashed potatoes. Also could be base for stew-type dishes with sausages. Pickled cabbage or “Sauerkraut”, is finely cut cabbage that has been fermented by various lactic acid bacteria. It has a long shelf-life and a distinctive sour flavor, both of which result from the lactic acid that forms when the bacteria ferment the sugars in the cabbage. Health benefits have been claimed for raw sauerkraut. It contains vitamin C, lactobacilli, and other nutrients. However, the low pH and abundance of lactobacilli may upset the intestines of people who are not used to eating acidic foods.


2 medium matured cabbages
4 medium carrots
6-8 cloves of garlic
3 Tbsp salt
3 tsp of whole black peppercorns
6 bay leaves
1/2 cup of warm water


Peel off the skin from carrots and garlic cloves. If carrots are long, cut them in three sections and julienne thinly. Once done with julienning, set carrots aside until needed.

Wash whole cabbages, cut each cabbage in four, shred the cabbage as tiny as possible.

Crush the cleaned garlic cloves once or twice. Just make sure that the garlic is not cut or crushed to small pieces. Set aside until needed.

Salt is very important in pickling the cabbage. If you add less than you should, the cabbage will not ferment and ultimately will not pickle. If you add more salt than needed, cabbage will be unpleasantly salty.

Sprinkle the salt over the readily cut cabbage and start pressing (squeezing) the cabbage little by little. This way the cabbage will loosen and start releasing water, which is an important ingredient for proper fermentation.

Once done squeezing the cabbage, you should see water coming out a little. Now it is time to place the ready ingredients in a large pot. We are going to make three layers of cabbage and carrots. Make sure you have big enough of a pot. Starting with the cabbage, place 1/3 of the whole amount on the bottom of the pot, top it up with 1/3 of the carrots, drop 2-3 cloves of garlic, spread 1 tsp of black peppercorns and place 2 bay leaves.

Repeat the process twice more and every time press the mixture down with your fist to let the water out of the cabbage. Usually, water is not a necessary addition. But to be on the safe side, you can add 1/2 cup of warm water. Cover the cabbage with a plate, making sure that almost everything gets covered.

You will need to put a heavier object on top of the plate and let it stand until the pickling process is over. Some people using a big, cleaned rock carefully wrapped and packed in plastic bag. You can use a big cooking pot filled with water. Press everything nicely and put the pot somewhere with a constant room temperature – cold environments are not good for this. Check the cabbage out the next day. Feel free to taste a bit and check if it need more salt or water to add.

After approximately 3 days, the cabbage will be ready to consume. Replace the pickled cabbage to jars and keep in the refrigerator.