I learned from my mother the recipe for pickled cabbage preserved in a barrel for the winter, left to ferment, and then adapted slightly to local customs. While it is simple to make, it is also very healthy. Cabbage contains a large amount of Vitamin C, specifically 40 mg per 100 grams of cabbage (U.S. Department of Agriculture). This Vitamin C content is entirely preserved even after fermentation. Additionally, it has a beneficial effect on the digestive system.
Another thing worth noting is that you can also use the juice from the fermented cabbage. You can drink it as it is or serve it alongside certain dishes. Nothing is more delicious than good old oven-roasted potatoes with butter, cottage cheese, and cabbage juice.
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Plastic Barrel: In the past, our grandparents used wooden barrels to ferment cabbage. These days, we use plastic barrels, which are much easier to maintain and clean. Naturally, cabbage would be even healthier and more flavorful in a wooden barrel, but trade-offs exist. There are no strict rules about the barrel size; however, I recommended using at least a 30-liter barrel; otherwise, very few cabbage heads will fit. I think a barrel around 50 liters is ideal—it's large enough to hold several cabbage heads, yet not so big that you can't move it on your own if necessary.
Cabbage: The best choice is an autumn variety with thin leaves that are not too tightly packed. This is important because the cabbage will ferment better and more evenly. If the heads are too dense, there's a risk that the core won't ferment sufficiently. The quantity largely depends on the size of the barrel and the cabbages. In a 50-liter barrel, about 20 medium-sized cabbages will fit.
Dried dill and summer savory add a wonderful flavor to the cabbage. There's no exact quantity; use according to preference. For a 50-liter barrel, I usually add 3-4 bunches.
Salt and water: Prepare enough salty water to cover the cabbage completely. The ratio is 40 grams (1.4 ounces) of salt per 1 liter (0.25 gallon) of water.
Optional Ingredients
Horseradish: I usually add horseradish to the cabbage. For a 50-liter barrel, I use 3-4 stalks, or if they're very thin, 5-6. You don't need more; too much will make the cabbage tough. Some people omit horseradish altogether for this reason.
Beetroot: You can add 1-2 beetroots to the barrel. This will give the cabbage juice a nice pink color. I don't add it myself, as it gives the cabbage a slightly brownish tint.
Red cabbage: Some people add 1-2 red cabbage for the same reason as the beetroot. I don't, as this also slightly browns the other cabbages.
Quince: Adding 1-2 quinces to the barrel gives the cabbage a pleasant, unique aroma. It's worth trying, depending on personal taste.
Directions
1.
Wash the barrel with dishwashing detergent and hot water.
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2.
Clean the cabbage
Peel off a few layers until the heads are clean, then make a cross-cut in the cabbage core to allow the salty water to penetrate better. Some people remove the core and fill the cavity with salt. I only make a cut because the core contains substances that aid fermentation. Removing it would slow down the process.
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3.
Scald the dill and the savory
Either put them in a strainer and pour boiling water over them or dip them briefly in boiling water. The goal is to disinfect them; they shouldn't stay in the hot water for more than 2-3 seconds.
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4.
Clean the horseradish (if adding to the barrel)
Split it lengthwise into 2-4 pieces, depending on thickness. The pieces should be about finger-width. If it is thinner than a finger, cut it lengthwise in half; this helps bring out its intensity.
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5.
Place the horseradish, dill, and savory at the bottom of the barrel.
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6.
Arrange the cabbages in the barrel with the core side up wherever possible.
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7.
Prepare the salty water (40 grams of salt per liter of water). It's essential to use non-iodized salt! I'm fortunate to live near a salt mine, where I can get natural salt. Otherwise, buy pickling salt from a store. Pour the salty water over the cabbages to fully cover them. Since the cabbages will float to the surface, leading to mold, place a pinewood board and a heavy stone on top to submerge them. The stone must be volcanic; limestone will dissolve in the salty water, ruining the cabbage. Instead of the wood-stone setup, you can use pickle pressure stones, fermenting weights, or some glass object having enough weight to keep the cabbages under the juice.
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8.
During the first two weeks, the cabbage juice must be "turned" every day. Most larger barrels have a tap at the bottom. If so, drain the amount of liquid you initially added, then pour it back on top. If your barrel doesn't have a tap, insert a plastic hose until the bottom and blow through it 1-2 times daily. You can place the hose in the barrel with the cabbages from the start and leave it there. For fermentation during these two weeks, keep the barrel at around 14-15°C (57-59°F). I keep it in the kitchen, where it's warmer than 15°C (59°F), but the cabbage remains fine. Afterward, you should move it to a colder place, around 10°C(50°F).
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