Cabbage in brine

Learn how to make Cabbage in Brine with Vasili's Mamma.

cabbage in brine

Ingredients

1/4 cabbage

1 litre water

1 cup vinegar

1/2 cup salt

1 tsp sugar

1 lemon (squeezed)

Spices of your choice

Large jar with lid

Instructions

Thoroughly wash the cabbage. Chop the cabbage into chunks.

Place chopped cabbage in a large sterilised jar (do not put the lid on).

Heat water, vinegar, salt, sugar, spices and lemon in a pot until the mixture boils.

Pour the boiled ingredients (brine) in the jar of cabbage, filling up to the rim. Tighten the lid and leave to rest for 24-48 hours. It is then ready to eat.

Note:
Allow the brine to continue to boil in the jar until it cools down.

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.