Traditional winter pickle made by fermenting coarsely chopped white cabbage in a vinegar brine. With its crunchy texture and refreshing tanginess, it's enjoyed alongside dried beans, rice and meat dishes.
Cut the cabbage into large pieces. Pack the cabbage, sliced carrot and garlic tightly into a sterilized jar.
Boil the water, vinegar and rock salt together, stirring until the salt dissolves, then let cool to warm.
Pour the cooled brine over the cabbage until fully covered. Important: place a clean weight on top to press the cabbage down and keep it under the brine, then seal the jar tightly.
Leave to ferment in a cool, dark place for two to three weeks. It's ready once the cabbage softens and turns sour; store in the refrigerator after opening.
Important: For the cabbage to stay crisp, the brine must be poured in warm and the cabbage kept submerged under it. Sterilize the jars — improperly sealed turşu can mold. Ferments for two to three weeks in a cool, dark place. Refrigerate once opened.
Adding a bit of carrot and red beet to the cabbage gives both color and a slightly sweet balance. A pinch of chickpeas added to the brine speeds up fermentation.
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