Is it possible to ferment savoy cabbage for the winter, how to do it and what ingredients to use

Sauerkraut is one of the traditional dishes of Russian cuisine. It is also popular among other nations. The classic recipe involves preparing a dish based on white cabbage, but other types are also used for pickling. For example, Savoy, also called Italian. It differs from white cabbage in appearance, composition and properties, as well as cooking technology.

Is it possible to ferment savoy cabbage for the winter?

The leaves of Savoy cabbage are softer than those of white cabbage; there are practically no dense veins. The vegetable is suitable for making cabbage rolls and has a delicate taste. It contains little sugar, but it is 2 times richer in protein and 1.5 times richer in fiber, which is necessary to normalize digestion.

Because of this composition and structure, Savoy cabbage is difficult to ferment, pickle and heat treat. Compared to white cabbage varieties, Savoy is less crunchy and softer. But in general the product is suitable for pickling.

For pickling, choose large heads of cabbage weighing at least 0.5 kg. Pay attention to the stalk. It should be a uniform white color, without spots, streaks or signs of deterioration.

If the leaves seem limp or dried out, it means the vegetable is not very fresh and therefore not suitable for pickling. A high-quality product is distinguished by a uniform dark green leaf color and corrugated structure.If you notice darkening, cobwebs or plaque, it is better to refuse the purchase.

Reference. Savoy cabbage of high quality with a regular and even round shape. The structure may be loose because the leaves do not fit tightly together. It is also worth paying attention to the variety: late ones contain more useful substances than early ones.

How to ferment savoy cabbage

When fermented, Savoy cabbage is supplemented with various ingredients that give the finished dish a new taste.

Important! To get rid of bitterness, blanch the vegetable for a few minutes. You should not use dishes made of aluminum and its alloys for fermentation or cooking, as the color of the cabbage may change. This will not happen in an enamel pan. To prevent the vegetable from becoming too soft during cooking, add a little citric acid to the water.

Recipe for pickling with dill

Ingredients:

• 1 kg of savoy cabbage;
• 1 small bunch of dill (to taste);
• 1 tbsp. l. salt;
• 1 liter of water;
• 2-4 peas of allspice.

Recipe:

1. Remove the top leaves from the head of cabbage and chop into pieces of the desired size using a knife, a special grater or a food processor.
2. Chop the dill and add it to the prepared cabbage. Add allspice peas.
3. Mix all components until smooth.
4. Bring the water to a boil, dissolve all the salt in boiling water and cool the solution.
5. Into container add cooled salt solution with chopped cabbage, then cover and place under slight oppression for 2 days at room temperature.
6. Periodically release gases by piercing the cabbage with a small diameter wooden stick.
7. Move to storage in a cool place or refrigerator.

With cranberries

Ingredients:

• 5 kg of savoy cabbage;
• 500 g cranberries;
• 100 g dill;
• 100 g salt.

Step-by-step cooking instructions:

1. Chop the savoy cabbage, add salt and grind thoroughly by hand.
2. Place the cranberries in a sieve or colander and rinse well under running water. Pre-chop the dill.
3. Add dill and cranberries to chopped and salted cabbage, mix and place as tightly as possible in an enamel-lined pan, plastic container or glass jar.
4. Cover with washed whole savoy cabbage leaves, place a plate or wooden board on top and a weight of about 0.5 kg.
5. Ferment for 2-3 days at room temperature. On the 4-5th day, brine will appear - a sign of readiness of the dish.
6. Move to the refrigerator or underground for further storage.

With apple cider vinegar

Ingredients:

• 1 liter of water;
• 3 tbsp. l. Sahara;
• 1 tbsp. vegetable oil;
• 0.5 tbsp. apple cider vinegar;
• 10 black peppercorns;
• 3 bay leaves;
• several cloves of garlic;
• 1 kg savoy cabbage.

Step-by-step preparation:

1. Remove outer leaves from cabbage, chop coarsely, add garlic and pack tightly into glass jars.
2. Bring water to a boil, add salt, sugar, vegetable oil and spices.
3. Pour the contents of the jars with hot marinade, then roll up with sterile lids.
4. Store at room temperature; place opened jars in the refrigerator.

This is interesting:

How to properly ferment cabbage heads.

What are the benefits of sauerkraut juice for the face and how to prepare various masks with it.

Conclusion

Savoy cabbage is suitable for pickling and pickling, although it turns out less crispy than white cabbage. Buy large heads of late varieties without signs of spoilage, use enamel dishes.Choose any of the recipes and prepare a tasty, healthy and unusual dish that the whole family will enjoy.