Making Pickles from Fresh Cabbage | The Most Delicious Ever

fresh cabbage

🥗Healthier: savoy cabbage

💰Cheaper: green cabbage

Savoy cabbage offers a similar texture with a slightly different flavor.

vinegar

🥗Healthier: lemon juice

💰Cheaper: apple cider vinegar

Lemon juice provides acidity with fewer calories.

Chop fresh cabbage into quarters and remove the core.

Slice the cabbage into thin strips.

Combine water and salt in a large bowl until dissolved.

Add the sliced cabbage to the saltwater and mix well.

Layer the cabbage in a clean jar with garlic, dill, black peppercorns, and bay leaves.

Press down the cabbage to remove air pockets.

Pour the remaining saltwater over the cabbage until fully submerged.

Add sliced carrots on top for extra flavor and color.

Seal the jar tightly and leave it at room temperature for 1-2 weeks to ferment.

Check daily and press down if necessary to keep cabbage submerged.

Once fermented to your liking, transfer to the refrigerator to slow fermentation.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary