Salt-Free Fermented Cabbage
Appetizers • Russian
Description
Save the cabbage brine for fermenting other vegetables or a new jar of cabbage. You can add it even in small amounts (the main thing is not to completely cover it, otherwise the cabbage will simply spoil).
Ingredients
- Green Cabbage 0 lbs
- Water 0 qt
Step-by-Step Guide
Step 1
Shred 1 kg of cabbage and pack it tightly into a jar. If you knead it well beforehand (until it releases juice), it will ferment faster. However, it will end up being less crunchy, although the taste will remain the same.
Step 2
Pour water so that it is 1 cm above the top of the cabbage. Place it in a warm spot.
Step 3
Poke it several times a day with a knife (paying attention mainly to the sides) to release air bubbles. Otherwise, the cabbage may not ferment properly and could spoil.
Step 4
After two days, taste the cabbage. If the characteristic taste of fresh cabbage remains, leave it for another half day. As soon as a hint of sourness appears, move it to the refrigerator, where it will mature and the sour flavor will fully develop.
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