Белорусское сало стало лучше после заморозки || Дегустация свежей домашней квашеной капусты

cabbage

🥗Healthier: savoy cabbage

💰Cheaper: green cabbage

Savoy cabbage offers a milder flavor and is often more affordable.

salt

🥗Healthier: sea salt

💰Cheaper: table salt

Sea salt can enhance flavor without additives.

carrots

🥗Healthier: zucchini

💰Cheaper: cabbage

Zucchini can add moisture and reduce costs when carrots are expensive.

juniper berries

💰Cheaper: dried thyme

Thyme can provide a similar earthy flavor.

Shred the cabbage finely and place it in a large bowl.

Grate the carrots and add them to the cabbage.

Sprinkle salt over the cabbage and carrots, mixing well to combine.

Add juniper berries, bay leaves, and minced garlic to the mixture.

Massage the mixture with your hands for about 5-10 minutes until the cabbage releases its juices.

Pack the cabbage mixture tightly into a clean fermentation jar or crock, pressing down to remove air pockets.

Pour any remaining juices over the cabbage, ensuring it is submerged.

Cover the jar with a cloth or lid, leaving it slightly ajar to allow gases to escape.

Let the cabbage ferment at room temperature for 1-4 weeks, tasting periodically.

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

Cooking Techniques

Spice Level:

Dietary