Cabbage has always been highly thought in Russia. There is a plenty of recipies to cook it. But we will discuss a secret and little known one. Why a secret one? - Just because I'm telling it to you only. Why little known? That's because you haven't published a link to it at your site yet, but it's already high time for it.

So, what is the recipe good for?

It's easy and fast to cook. Few products are necessary. The snack for a meal will be spicy, cold, and not too sour. After the yesterday's party, in the morning - it'll help to heal the headache and bring stomach to order with its brine.

We will need a solid head of white cabbage (approximately 3 kg), a pair of carrots, the dried seeds of dill, a pod of red pepper ( or a tea spoon of grounded black pepper instead) and salt. Any 3 litre glass can or stainless pan will fit. By the way, in the old days ... in the last century, even before 1980-s, country people cooked such cabbage in oak barrels. As a rule, they cooked it, when the first snow started to fall, and the barrel was kept in the outer entrance hall (a cold place). There it becames frozen, and when it was necessary to take it to the table, it was cutted out with an axe.

Lets start:

Cut carrot into long slices with a special grater. If you don't have such a grater - don't worry, then just cut carrot across into circles.

Cut cabbage into large pieces so that they could get into the bowl (or in a glass can as in our case)

Cut down a pod of red pepper, or leave it as it is.:

Start filling the bowl with cabbage mixing it up with carrot, pepper and fennel seeds.

Press it with a wooden hammer (mallet) to make it compact

That's how it can look like

Then take 3 litres of drinking water and put it to the fire

When the water is boiling - add 2-2.5 full table-spoons of large-grained salt. If you taste water, and find it too salty - don't worry. The point is that the cabbage will counteract a part of salinity. Just do it - and you get it.

As soon as the water begins to boil, take the pan from the fire and start to carefully pour the water into the pan with cabbage. After a time, when the brine becomes even - add the rest of the water untill the very edges of the bowl.

Now, the most important:

the prepared product must be kept for 48 hours at room temperature. If somebody is fond of more sour food - keep it more time, just untill the bubbles appear on the surface of the brine. After that, it must be kept in the fridge or in a cold place, if there are such conditions for storage. If the temperature is over -5 C, it can be kept in the glass can, if the temperature is lower, it is dangerous to store it in a glass can - the frost may explode it.

That's all. Must be served cold only.

After 2 days

Smoked Products

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