Thursday, December 25, 2014

Pickled Cabbage


  • 1 green cabbage
  • 3 cloves of garlic
  • 4 tablespoons salt
  • Apple cider vinegar


Separate cabbage leaves (do not use first three layers) and cut each leaf into two to four pieces. Take a large plate or pan, put a layer of cabbage and add some salt, put another layer and add more salt.Continue this process until all cabbages are done. Cover the cabbages with a plate or pan and put something heavy on top.

Wait 5-6 hours until they reduce their size. In the mean time crush garlic cloves with some salt.

Then take a large jar and put as much as cabbage you can, it should be tight. Then add garlic and vinegar. I do not prefer to add water, but if you want, you can add some water, this will make it less bitter. I put some carrots on top of it. You can make different combinations with pickles, green beans, tomatoes...

Close the lid and keep the jar in a cool place like a pantry, it should not be under direct sunlight. Wait 10 days to 2 weeks without opening it. Enjoy!