Delicious and healthy red cabbage, apple and onion pickled salad

Red cabbage is available for sale practically all year round. Thanks to this, we can pickle it in small amounts, when we feel like it. All you need is a large head of cabbage, an apple, onion, spices, chop, mix and after two weeks we have over 2 kg of delicious and healthy pickled salad.

Composition

1 head of red cabbage (about 2 kg)

1 big wine apple

1 big red onion

1 teaspoon of cane sugar

1 tablespoon of salt

1 teaspoon of caraway seeds

3 grains of allspice

2-3 bay leaves

Execution

Clean the head of cabbage from the top leaves, dirty and rotten, cut them, cut them out, peel the apples and cut out the seed nests. Chop the cabbage finely, grate the apples and cabbage on a large-mesh grater, and cut the peeled onion into thin half-slices.

Mix everything together thoroughly with salt, sugar, cumin, preferably in a large bowl. Add allspice, bay leaves and put it into a scalded jar or stone pot. Beat well, e.g. with a pestle, cover with a plate, weight it down and keep it at room temperature.

After 3-4 days of fermentation, pierce the cabbage in several places, preferably with a wooden stick or the other side of a wooden spoon, cover it again with a plate, load it and put it in a cool place for 10-15 days. Put the cabbage into jars and keep it in the fridge.

Happy and cheers!

also check

Sauerkraut in an oak barrel - homemade preserves

Sauerkraut with beetroots and spicy carrots

Pickling and fermentation with Dr. Ewa Dąbrowska. Homemade ways.

Modre Kimchi, or red cabbage kimchi

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