This is how you will pickle cabbage step by step. We give you a simple recipe for a small portion, just for Christmas bigos [22.11.2022]
You don’t have to pickle a whole barrel of cabbage at once, you can pickle a jar for a special occasion, e.g. for Christmas. Now is the right time for that. Cabbage with the addition of apples, carrots and cumin is great, but you can also pickle it without spices, only salt is needed. How to do it? See in our gallery.
Poles eat an average of 5 kg of sauerkraut per year. The recipe for sauerkraut is passed down from generation to generation, but the best sauerkraut is sauerkraut according to your needs, i.e. with the addition of your favorite spices. If someone likes sauerkraut in its basic form, i.e. without cumin and other additives, there is no compulsion, but pickling will not succeed without rock salt, used to make preserves.
Fermentation begins after a few hours of salting the shredded and beaten cabbage. It is a tumultuous process that takes up to three days. The mixture foams and rises from the production of gases, so it must be whipped for the first few days. It is important that anaerobic conditions prevail in the vessel, otherwise bacteria may develop in the cabbage, which will spoil the pickling process.
We encourage you to prepare a small portion of sauerkraut, especially for Christmas bigos. This is the right time for it, because pickling lasts up to 20 days. How to do it step by step? Check it out in our gallery.
- two heads of white cabbage
- four carrots
- four apples
- half a pack of cumin
- 4 tablespoons of rock salt
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