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Kvashenaya kapusta (Pickled cabbage)
My mom's recipe. Traditional Siberian way of preserving cabbage for a long Russian winter.
It is used as a stuffing for veriniki (dumplings) and pies and as a base of soups and salads.


- 1 kg of white cabage
- 1 middle carrot
- 25 g of salt
- dill seeds to for taste



A lot of cabbage ^__^


Very important to start all operations in the new moon. I don't know exactly how it works, but the pickled cabbage will be preserved better.
Finely chop cabbage and carrot. Mix them with salt and dill seeds in the large bowl.
Cover with a large plate and press with weight (you can use a large jarful of water). Leave in a dark place for 3 days.
Spike the cabbage mixture daily with a wooden stick in a few places to release carbon dioxide. Thus your cabbage would not get bitter.
After 3 days pickled cabbage is ready. Put it into a pasteurized jar or in a wooden tun.
Add sunflower oil (unrefined, if you are lucky), sugar and cranberries every time you are serving pickled cabbage as an appetizer.


Enjoy your meal!



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