Shredded Pickled Cabbage - Molokani Ttu - Heghineh Cooking Show

cabbage

🥗Healthier: kale

💰Cheaper: green cabbage

Kale adds nutrients while green cabbage is cost-effective.

vinegar

🥗Healthier: apple cider vinegar

💰Cheaper: white vinegar

Apple cider vinegar offers a milder flavor.

sugar

🥗Healthier: honey

💰Cheaper: agave syrup

Honey provides natural sweetness.

caraway seeds

🥗Healthier: fennel seeds

💰Cheaper: black pepper

Fennel seeds add a similar flavor profile.

Start by cleaning the fridge and preparing to make pickled cabbage.

Use a good type of cabbage, preferably white, but any on hand is fine.

Remove tough parts of the cabbage and slice it thinly.

Shred the carrots and chop the ginger finely.

Combine cabbage, carrots, ginger, black pepper seeds, and salt in a bowl.

Add sugar to taste, about 1 tablespoon.

Mix the ingredients by hand until juicy, no extra liquid is needed.

Pack the mixture tightly into a jar, adding bay leaves in between layers.

Cover the jar with cheesecloth and let it sit at room temperature for 2-3 days to ferment.

Refrigerate after fermentation is complete.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary