Pickled cabbage without sterilization.

Question

My grandmother always had a few bottles of red cabbage in her pantry. It was the best cabbage I've ever eaten. I know she said she wasn't sterilizing. You could smell cumin and about onions and horseradish. Don't you know how she did it? It was the best cabbage pickled. Unfortunately, I can't ask her anymore.

Answer 1

This is called fermented cabbage. It does not sterilize. And so it is white. You grate cabbage, mix salt, cumin and horseradish if you want, but it is not necessary. squeeze into a glass, or into a large glass, or a keg. We have to push the cabbage hard with our fists to expel as much air as possible. The juice then forms at the top and that's fine. It must be constantly checked to prevent it from drying out. If so, it must be topped with brine. I don't remember exactly, but I recommend finding a way to prepare fermented cabbage on the Internet. This is also called "lactic fermentation".