Recipe ~ Russian Cabbage (Caucasian Cabbage)

Enjoy the following recipe for making preserved vegetables in your Ohio Stoneware crock.

To prepare fresh vegetables for lactic preservation, always wash in plenty of running water, remove non-edible parts, such as, stems and seeds, and peel or trim as desired. This preparation process should only take about 30 minutes or so. 

Note: Recipes are translated from German originals. Conversions from metric to US standards are approximate. 

IMPORTANT: Do not use iodized table salt, which inhibits fermentation. Pickling salt or natural sea salt is best.

Ingredients

• Small White Cabbage Heads
• Chopped Celery Stalks and Leaves
• Green Peppers
• Sliced Onions
• Cut Red and Green Peppers
• Garlic
• Peppercorns

Directions

1. Quarter the white cabbage and stack together with tomatoes, celery, onions, garlic, and green peppers in the crock.
2. Prepare a lukewarm brine using the celery leaves and a few peppercorns (5 tsp of salt per quart). Pour this over the vegetables until the stone weights are covered.