Juniper Cabbage
While traveling in Poland, we observed whole heads of cabbage floating in brine at many local markets. Intrigued, we decided to try it ourselves, quartering the cabbage so it would fit inside our jars at home. The results were wonderful, particularly after making stuffed cabbage and being left with several cabbage cores at a time.
This is a pickle person’s pickle. It takes a while to ferment and it will likely develop a funky smell over time. But when it comes down to it, this really is a lazy pickler’s pickle, requiring next to no cutting or measuring.
Give it a shot next time you’re left with some excess cabbage.
Serving Size
1 jar of pickled cabbage quarters
Ingredients
1/2 head green or white cabbage or leftover inside core of a cabbage after making stuffed cabbage and using the larger leaves.
1.5 tablespoons Diamond-brand kosher salt
1 heaping Tablespoon juniper berries
2 bay leaves
Instructions
Cut the cabbage into quarters, leaving the core attached so chunks stay intact. The goal is to cut them into two hunks that can fit inside your jar.
Add two cups of water and the salt to your jar. Close the jar and shake to dissolve the salt. Pour in the juniper berries and bay leaves and cram in the cabbage quarters.
Place your pickle pipe onto the mouth of the jar, secure it with the metal band, and let the jar sit undisturbed on the kitchen counter for about 3 weeks. The cabbage structure will loosen and the pieces will begin to float over time.
Place the jar in the fridge and let sit another week before serving. The outside leaves may get a tiny bit slimy. If that happens, just get rid of them. Slice up the cabbage leaves and place on a sandwich, in a slaw or salad, or on a pickle platter. Or, just eat as a crunchy, funky snack!
Excerpted from the book THE GEFILTE MANIFESTO by Jeffrey Yoskowitz & Liz Alpern. Copyright © 2016 by Gefilte Manifesto LLC. Reprinted with permission from Flatiron Books. All rights reserved. Photography by Lauren Volo.