Fermented Whole Cabbage Heads (Romanian Varza Murata)
Some recipes take me a day to create and present to you, others a bit longer, and then there are those that require thorough testing, sometimes up to a year, to perfect.
One such endeavor is this sauerkraut recipe. I went beyond just capturing a few photos; I aimed to ensure the result was foolproof. Last fall, I invested in barrels and cabbage, consulted various sources such as family, friends, and online resources, and embarked on this flavorful journey.
About six weeks later, just in time for Christmas, we enjoyed the most delicious fermented cabbage: perfectly tangy, flawlessly aromatic, and adequately salty. Not just any sauerkraut, but as my father would say, "a true elixir." With the knowledge gained, I am excited to share this beautifully illustrated pickled cabbage recipe with you this year.
Prepare all the ingredients for the recipe: clean and wash the cabbage, cut dill into shorter sticks along with the other components.
Place a third of the dill, corn, horseradish, apples, and quince at the bottom of a clean barrel.
Cut into the thick base stem of the cabbage about 1 cm deep with a knife.
Add 1 teaspoon of salt into each cabbage's cut depression as a pickling starter.
Place the cabbages in the barrel, ensuring the salt cavity is facing upwards to keep the salt contained. Layer alternately with apples, quince, dill, horseradish, and corn.
After filling the barrel with the cabbages and extra ingredients, cover it and leave it for 7-8 hours or overnight. During this time, the cabbage will soften and absorb the salt well, a tip from my friend Maria, an experienced homemaker.
After this resting period, prepare the brine by adding 1 tablespoon of salt per liter of water. Mix well and pour into the barrel as necessary to submerge the cabbage.
Once the cabbages are well covered with brine, seal the barrel with a lid and let it sit overnight or for one day.
The next day, begin the aeration process (pitrocire) by carefully inserting a rubber tube to the bottom of the barrel. Blow into it daily for 5 minutes over a week to accelerate fermentation and prevent brine spoilage. I used this setup in my kitchen for a week, held down with a jar on a plate, and engaged in this daily practice.
After one week of aeration, observe the brine's consistency and aroma before moving on.
Transfer the barrel to a balcony or cellar ensuring cooler temperatures, about early November, to prevent over-fermentation. Keep the cabbage fully submerged in brine by weighting it down with a stone on a plate before sealing the lid tightly.
After one and a half months, your perfect cabbage is ready for recipes like sarmale, salads, or can be finely chopped for any dish.
Enjoy your meal!
