Pickled cabbage was a huge part of my childhood. My parents had a ton of picked cabbage in a wooden barrel to last us a whole winter.
Pickled cabbage can be served as a salad with minced onions and drizzled oil. Often it is added to Red Borscht and Stewed Cabbage with Meat.
Other Cabbage Recipes to Try:
Recipe
Pickled cabbage was a huge part of my childhood. My parents had a ton of picked cabbage in a wooden barrel to last us a whole winter.
Ingredients
- 2 small Heads of Cabbage
- 3 medium Beets
- 3 large Carrots
- 4 Garlic Cloves
- 3 tbsp Salt
Instructions
- Slice cabbage into thin long strips. Clean, grate carrots and beets.
- Slice garlic into small pieces. Combine all ingredients together.
- Press cabbage with something heavy for 5-7 days. Every few days stir ingredients to keep the liquid flowing.
- After the cabbage is pickled, store refrigerated in a jar.
Do you let it sit with something heavy on top for the 5 to 7 days in the fridge or out of the fridge?
You can add something heavy on top but I didn't. Kept it out of the fridge and after it was fermented, placed it in the fridge.
How long does it last after it's done and refrigerated? Is it okay to refrigerate in a plastic container?
I would say a few weeks. I think glass jars are the best for this.
is it okay to "pickle" this recipe by adding vinegar (as in sauerkraut and pickld beets)?...
Yes it is but the whole recipe process would change because with vinegar it will be sour way sooner.
Are your beets pre-cooked or shredded raw?? 🙂
They are shredded raw. Thank you