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How to ferment cabbage in a jar: grandma's trick
31.01.2023 02:00
Updated: 13.04.2023 18:00
It is common to ferment cabbage in large quantities. But what to do if you only need a little?
For example, in a family only one person loves this product, or they don’t eat it just like that, but like to add it to other dishes to give them a richer taste.
In this case, the cabbage can be fermented in a jar.
How to ferment cabbage in a jar
There are two ways of pickling - with salt and without. Each of them is good, but has some differences.
Without salt
Pickling without salt is not very popular, but many people switch to this method. Some try to limit the amount of salt they consume, while others like to drink the juice resulting from fermentation, which is no less healthy than the cabbage itself. But when prepared in the classic way, it turns out too salty.
Another advantage of the salt-free method is the ease of preparation.
All you need to do is shred the cabbage, pack it tightly in a jar up to the shoulders, pour in water, close with a screw cap and put in a warm place to ferment. In 3-5 days the cabbage will be ready. You can add grated carrots if you like carrots.
You can tell it's ready when the liquid stops leaking from under the lid. This means that active fermentation has ended.
The jar should be put in a cool place. The cabbage will taste better if it sits for a few more days.
With salt
The classic method can also be used to ferment cabbage in a jar. Vegetables should be prepared as usual, salted, placed tightly in a jar up to the shoulders and filled with water. Close the lid and put in a warm place for fermentation.
You need to take 20–25 g of salt per 1 kg of vegetables.
What is important to know
1. When you pour water over the cabbage, give it time to let the air out and add water again. The jar should be full so that there is no access to oxygen.
2. Place the jar on a plate or tray, as the carbon dioxide will push the liquid out of it during the fermentation process.
3. The fermentation time depends on the temperature. The warmer, the faster. The best option is to keep it near a heat source for 2-3 days, and then put it in a cool place so that the processes slow down and the cabbage “ripens”.
4. Take a 1 liter jar, maximum 1.5 liters. In this case, carbon dioxide will be able to easily escape to the surface. If you take a three-liter jar, it is better to pierce the cabbage with a wooden skewer at least once a day. If you do not allow carbon dioxide to escape, the product will eventually acquire a bitter taste.
The principle of pickling in a jar is no different from pickling in a large container. The only difference is that a small jar can simply be closed with a screw cap and wait for cooking without worrying about creating a weight.
