How to make pickled cabbage

[SupaNami]

good vid .. i really liked it :D

[dgrubb67526]

The largest of leaves were placed on top and used for cabbage rolls. Such memories. many thanks.

[chfdotcom]

@dgrubb67526 Oh you are very welcome. We did that too. And we used to picked small apples with the cabbage

[dgrubb67526]

My grandparents made a 50 gallon crock full each fall, placed in the root celler to ferment. Used in soups, placed on patatos served with our own homemade sausage and of course ruben sandwitches. Bierocks were made during the summer with cabbage during the winter with pickled cabbage. Most of the time during the winter the pickled cabbage was rinsed and left to soak in plain water to get some of the salt out of it. We even pickled the cores, which were treated like a treat when we visted.

[chfdotcom]

@dgrubb67526 we never pickled the cores but we ate them fresh- they were crunchy! Thanks for sharing, it reminds me how my nanny was making big barrels of pickled cabbage. SHe felt good having it, it was her security fund: in case the war or hunger occurs again, she has food in her basement :)

[snowblazer12]

theres chinese side dish of pickled carrots and daikon radish i think imma add some cabbage with that mix now.

[chfdotcom]

@snowblazer12 DO you have the recipe for pickled carrots/daikon radish? I'd love to try

[snowblazer12]

@chfdotcom Its really simple. You prepare the carrots and daikon radish to the size you like it, usually it is Julienne. Then in a bowl you put the carrot and radish in and fill it with vinegar. some people like a mix of vinegar with apple cider vinegar for the sweetness it gives, but adding sugar works just fine.

some tips for more layered flavoring is slice some ginger thinly so while the carrots/radish are being pickled in the vinegar the ginger becomes pickled but also gives

[snowblazer12]

@chfdotcom also gives the carrots/radish a nice ginger flavor. and of course a bit of salt. And pepper if you desire. usually you let this pickle over night or depending on the size of the carrots and radish.

[chfdotcom]

@snowblazer12 I will try it next week and report back. It does sound like a lot of vinegar, so I might resort to making two batches - one by your recipe, and another one with a bit of water and honey.

[snowblazer12]

@chfdotcom just becareful with the vinegar :3 have something sweet to balance it out.

[fluturaku]

we do it diferently in Albania, we cut it in half and put it as it is in salty water...after its done we cut it in small pieces.....

[chfdotcom]

@fluturaku That sounds so much easier! I Does it come our sour?

[fluturaku]

@chfdotcom i asked my antie and she told me we do it like this: we cut them in half, putt them in salty water, add some vinegar. We do putt some carrots, selery and dill herb, in some parts of the country people put even green pepers. we leave it like this for 8-10 days taking the excessive salt on top of the water then every each day we filter the water and put it back. After 20 or more days its considered done. We serve it as appetizer with olive oil, lemon and onion if some body likes...

[chfdotcom]

@fluturaku I think I shall try. I was afraid it would be too sour, but since you say it has carrots, evidently, there will be some sugar. Thank you for going through trouble of asking your antie!

[fluturaku]

next time yout should consider making a video on pickled mushrooms :) my father likes canned meet and pickled mushrooms from Russia, he remember the old days...

[chfdotcom]

@fluturaku

Nooo in this country I need a lawyer before i post something like this! Someone will pickle the wrong mushroom and sue me... oh wait... that person won't be able to sue me! But the relatives will :)

[lozarok]

Looks Great, I will give it a go..Thanks for Sharing Cheers LOZA

[chfdotcom]

@lozarok

Great! It takes only 30 minutes and you can use pickled cabbage is so many emergency dishes!

[snapperco]

So NO salt or vinegar or ANYTHING being added to the cabbage........strictly AIR Fermented cabbage? (w/ a touch of salt as mentioned?)

[chfdotcom]

@snapperco

Hi, this is not "a touch" of salt - it must taste very salty when you make it. Fermentation is assisted by sweetness of carrots. Without carrots you risk to get a really sour cabbage.

[yahmana]

I like the sexy Russian accent

[astrialkil]

so how is this different then sour kraut?

[chfdotcom]

@astrialkil Sauerkraut is in essence pickled cabbage fermented for 4 to 5 weeks at about 75 degrees. It usually has no carrots added to it so it takes longer to ferment. If there is not enough juice in cabbage, people add brine to their sauerkraut to cover it completely.

To my taste, it is too sour and not crunchy at all. I can only eat a little bit of it and only cooked. But tastes differ!

Hope that answers your question

[homebirthmoma]

Ok so I made sometoday just have to try this. If I do well I am going to buy a bunch of cabbage from the local market. Could I store it in reservoir during the winter? When I do this I will make enough to last all winter!

[chfdotcom]

@homebirthmoma

You can store it in wooden, ceramic or glass containers. However, I believe you are using fresh cabbage right now, is this correct? Fresh new cabbage is not the best for pickling this way. Check out my website for Ultimate Ukrainian cabbage which is marinated and will be verrrrry tasty made of new cabbage. Cabbage harvested in the fall is the best for winter storage.

[homebirthmoma]

Could I can the cabbage after it is picked? If so how ?

[chfdotcom]

@homebirthmoma

I don't ever can pickled cabbage. Traditionally, it can be kept in cold places for the whole winter and used when required. If you can it, it will become soft and boiled, instead of crunchy and fresh.

However, it is not uncommon to can marinated cabbage in vinegar-sugar-salt-oil-spices solution. I can find a good recipe for you.

[bce5150]

Thank you for bringing these ancient and healthy traditions to North America!

[chfdotcom]

@bce5150 you are welcome

[EffortlessVitality]

Fantastic video. Thank you for sharing your method with us. I agree with everyone else: you are a fun presenter :)

[chfdotcom]

@EffortlessVitality  thanks :)

[mems4242011]

thanks for sharing i appreciate your effort...nice job

[Vorticistick]

Yep, very professional!

[1945Nanou]

How long does it take for the cabbage to be pickled (or did I miss it?)

[chfdotcom]

@1945Nanou On average, 3 days. If the room is not warm enough, can be four. If it is too hot, try it in 2 and then 2.5 days. ood luck!

[Iria2k]

Thanks I was really looking for this :D

By the way I love the way you talk x3

[chfdotcom]

@Iria2k Glad I could help and Thanks :)

[om00100]

"you guessed it! cabbage" ...LMFAOOO

[meandmyender2514]

you are varry funny

[chfdotcom]

@meandmyender2514 and I am not ecven trrrrying to be LOL

[durgaaa]

Russian women are known for their intelligence and no nonsense. Russian males - well, I'll just refrain from slandering. Every Russian woman I have met in the USA has nothing good to say about the men.

[infinityLTFS]

shes so cute, i love her accent.

[Cnhaddock]

You are a very good presenter. Great confidence, and pickles!

[chfdotcom]

@Cnhaddock Thank you :)))

[markpianoman]

...basically the same as German Saurkraut. Love your accent and super English!

[fedtheend]

thank you so much! this is nowhere. not even wholefoods or trader joes.

[XMOr33skyline]

shes hot

[bamahsan]

Great video!

[fritsie123]

Thanks for this clear and easy demonstration!