Page 16 - Urban Diversity Kochbuch Englisch

TURNiP AND CABBAGE PiCKLiNG

Pickling of turnips and cabbage is a procedure which can be made using glass jars or large tubs.

INGREDIENT S PREP AR A TION

• 2000 g fresh ripe turnips or cabbage Clean the cabbage or turnips and remove the damaged
• 40 g sea salt (2 % of salt according to the parts. Only good-looking and healthy parts should be used.
weight of turnip or cabbage) Use a knife or grater to chop them into thin strips. Put a layer
• a pot of cabbage or turnips into a clean pot or similar vessel, add
• a board for the weight salt, then add another layer, salt again and continue this way.
If you have a small amount, you can also mix it all together
so the salt is evenly distributed. You can also add a grain or
two of pepper and a bay leaf. Cover with a board or foil and
weight it down evenly. Pickling should be carried out at a
constant temperature between 14° C and 18° C. During the
pickling process, foam appears on the top, and it should be
skimmed off, but the water should not be drained. Cabbage
and turnip pickling is done in 14 to 21 days.

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