Pickles and preserves
A traditional winter pickle made by fermenting roughly chopped white cabbage in a vinegar brine. With a crisp texture and bright tang, it is served alongside beans, rice, and meat dishes.
Cut the cabbage into large pieces. Pack it tightly into a sterilized jar with the sliced carrot and garlic.
Bring the water, vinegar, and rock salt to a boil, stirring until the salt dissolves. Let the brine cool until lukewarm.
Pour the lukewarm brine over the cabbage until it is covered. Press the cabbage down and place a clean weight on top to keep it submerged, then seal the jar tightly.
Leave the pickles to ferment in a cool, dark place for two to three weeks. They are ready when the cabbage softens and turns tangy. Refrigerate after opening.
Pour the brine over the cabbage while it is lukewarm to help it stay crisp, and keep the cabbage submerged. Sterilize the jars; pickles in jars that are not sealed well may develop mold. Let ferment in a cool, dark place for two to three weeks. Refrigerate after opening.
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