"Having stripped all the redundant leaves of cabbage, cutting them in half and throwing away the noodles, cut the remaining hard mass of the heads as little as possible with a planter. Then put a small cup of salt in apples and 5 to 6 juniper berries and mix these spices well in a larger sauerkraut vessel. "
A quote from the book "Polish Cuisine - an indispensable textbook for cooks and housewives in rural and urban areas" - Toruń 1901.
More than 100 years have passed and nothing has changed when it comes to pickling cabbage!
Although... what is this "Węborek" ?
I looked and the dictionary of the Polish language says that węborek is a bucket in the Poznań dialect - and we have a solution to the puzzle.
50l oak barrel
40kg late varieties of cabbage
4 kg of carrots, cleaned and finely grated
Just like over a century ago, we clean the heads of cabbage from the top leaves, dirty and rotten, cut the noodles and do not throw them away - eat them!
Line the bottom of the barrel with cabbage leaves and apples.
We shred the cabbage on a mechanical slicer into a larger bowl or into a "basket"...
Add a few handfuls of grated carrots to the shredded cabbage, cumin to taste and salt.
SALT - 20g per 1kg of cabbage
We mix by hand and transfer to the barrel.
We beat each portion with a pestle. You can throw a virgin into a barrel, which she would beat with her bare feet! We searched... without success.
We repeat all treatments until the products are exhausted or the barrel is full. Finally, cover the barrel, load it with a stone and close it.
After a few days of fermentation (3 - 7 days, it all depends on the temperature of the room where our barrel is standing), pierce the cabbage with a stick. We stick the stick to the bottom, place next to the place in order to remove excess gases.
Cabbage changes its taste as it matures. When it reaches the acidity that suits us best, we put it into scalded jars. We keep in a cool place.
Happy and cheers!