Total time : 1 and half hour
Level : Easy
Serve : 12 more
Pickled cabbage is simply and natural , delicious . Step by step introductions for pickling from mommy cook for me .
6-7 kg. cabbage
1 cup vinegar
1 cup sea salt or pickling salt -not table salt
3 liter water
8-10 cloves garlic , peeled
1 tbsp red flakes
1/2 bunch dill , or parsley , if desire
Put the sea salt in the boiled water and stir , let cool and set aside .
Bring to boil water in a big ,deep sauce pan over a high heat . Add the cabbage leaves and steam just tender then transfer into cold water and simmer with a slotted spoon .
Place the boiled , cold leaves , the garlic and red pepper flakes in a big, clean jar . Pour the vinegar and the brined water.Make to sure the cabbage is completely covered , seal and place in a cool room temperature . It is the best to leave the picked cabbage for about 4- 6 weeks .
Check the jar every week to ensure that the cabbage remaining in the brine and check taste , if it is reduced salt , brined water add 1 tbsp sea salt and brined water . After 4 or 6 weeks deciding , it is done , serve it .
Bon appetite !