Homemade Pickled Cabbage Recipe | Traditional Turkish Method #pickle

In this video, I’ll show you how to make traditional Turkish pickled cabbage at home! Using fresh cabbage, carrots, garlic, and a flavorful brine, we’ll create delicious, crunchy pickles with an authentic taste.

To bring you the best tips, I visited a traditional Turkish pickle shop and spoke with an expert to learn the secrets of perfect pickling and see variety of Turkish pickles! You’ll also learn the differences between fermented sauerkraut and vinegar-based versions, plus essential tricks for the best results.

Whether you love fermented foods or quick pickles, this recipe is a must-try. Don’t forget to like, comment, and subscribe for more traditional Turkish recipes and kitchen tips!

Turkish Style Pickled Cabbage Recipe:
🥬 Ingredients:
1 big cabbage (about 3-4 kg)
2-3 carrots (sliced)
about 1/3 cup garlic cloves
for the brine:
For every one liter of brine
1 liter drinking water, don’t use tap water
2+1/2 tbsp rock salt (non-iodized), pickling salt
½ cup vinegar (grape)

🥣 Basic Steps:
1️⃣ Layer cabbage, carrots, and garlic in a clean jar.
2️⃣ Dissolve salt in water, add vinegar, and pour over the veggies.
3️⃣ Press down to submerge, close the lid, and let it ferment.
4️⃣ Store in a cool, dark place. Ready around 2-3 weeks!

Pickling Tips:
✔ Use rock salt or pickling salt (no iodized salt).
✔ Keep veggies fully submerged to avoid spoilage.
✔ The longer it sits, the tangier it gets! Adjust to your taste.
✔ Store in the fridge or cool dark place after opening for freshness.

Pickled cabbage is perfect with grilled meats, legumes, and Turkish dishes or as a refreshing snack! Don’t forget to like, comment, and subscribe for more Turkish recipes and kitchen tips!”

#PickledCabbage
✅ #Fermentation
✅ #TurkishFood
✅ #HomemadePickles
✅ #EasyRecipes
✅ #PicklingTips
✅ #HealthyEating
✅ #GutHealth
✅ #TurkishCuisine
✅ #TraditionalRecipes
Join this channel to get access to perks:
https://www.youtube.com/channel/UCwVIj-OqEjXNqKpItChRrMQ/join

►SUBSCRIBE ► ►► https://bit.ly/3iirrRC
►FOLLOW ME FROM INSTAGRAM ► ►► http://instagram.com/turkishfoodtravel
►MY WEBSITE ► ►►http://www.turkishfoodtravel.com
► Facebook: ► ►► https://fb.me/turkishfoodtravel
► Don’t forget to subscribe and press the notification button: https://www.youtube.com/channel/UCwVIj-OqEjXNqKpItChRrMQ?sub_confirmation=1

pickles are ST Turkish cuisine and today We are making the most traditional lahana turşusu pickled [Müzik] cabbage also local pickle Shop İstanbul Historical Peninsula Where Exper Tips on making the best pickles and later in the video i’ll delicious pickles CR the pickled cabbage is most popular Back from even otom Times and compar to the sour crowd it is more chunk and Crunch it Has bigger pieces We ADD More ingredients like vinegar garlic it’s very easy to make companies Very well to many dishes Let’s begin i have a Green cabbage This is What we usually use We also Make pickles with Red cabbages stup or purple cabbage i have some carrots Here it is optional but gives More depth of flavor i’m going to use two Big jars these are 3 lit jars and i have beetroot one of them i’m going to ADD to Give some Color to my pickles and i have lots of garlic Here it is about Third of a Cup they have to be whole We have to use pickling Salt or Rock Salt Which is non iodized so this H it looks Here Make sure it is for pickling Another key ingredient is the vinegar We use grape vinegar This is Store you can also try it with a homemade vinegar but This is What i usually use and Finally Of course we will Need Water The Water should be a drinking Water because the top Water Has Other ingredients Since We are Living in the City it makes the pickles like cloudy and [Müzik] sade turşusu Teşekkür ederim ağırladığınız iin turun olsa ol bilgi alayım sizden taze sebzenin doğallığında sofralarımıza ya da hazırlanma alanına gelen süredeki zamanlama dahil olmak üzere çok önemli yetiştirmiş olduğunuz Kendi sebzelerinizi bile birkaç gün koparttı sonra bekletirseniz soruş unun oluşumu kalitesi değişir en taze az süre beklemiş sebzeyi en doğal Kaya tuzuyla sirkeyle atalarımızın da yaptığı gibi mayalayarak turşu haline getirmek en güzel hali bizim burada bir avantajımız var Bursa Orhangazi’de yapmış olduğumuz turşular ulud dağın zirvesinden köyümüzün içerisinden çıkan kaynak suyuyla turşularım yapmaktayız Kaya tuzumuzu sirkemi kendim de Kastamonulu olarak yerel Taşköprü sarımsağını mutlaka kullanarak meydana getiriyoruz paha biçilemez bir lezzet ortaya çıkartıyor çeşit çeşit ülkemizde yetişen ürünlerle istediğiniz turşuyu kurabilirsiniz pancarı fasulyesi keleği acuru domatesi kornişon salatalığı karnıbahar havuç duruşumuzla dolma turşularım zla Probiyotik deposu turşu mutlaka bulundurunuz kesinlikle zaten probiyotiğin de önemi fermente ürünün önemi giderek arttı değeri de arttı en çok ne gidiyor ama turşu olarak biz deriz ki turşuların anası Lahan Now do is cut Cage and then chunks to very thin because final Turkish Pick cabbage even Siz put ok i’m going to put My cabbages into a big tray This is my baking tray because We g to rub them with Salt i’m going to Keep the outer Green parts a little bit for Another use because We Want White parts to use in Our pickle This is like enough like in chunks you can see i’m gna Take Out the ST part Here My cabbage was about 3 and a Half kog to 4 kg i Used 34 of it Now going to rub it with some Salt i want to have enough place later i will ADD More cabbage if needed i’m going to use about two tablespoons Rock Salt Just and i’m going to this is more of a first introducing to Salt they going to continue to release their juice later Make sure Everything is Clean because We are fermenting we don’t want like Bad bacterias to ruin our pickles so Everything Has to be Clean and your hands and Touch any other places While working and Just rub it and i’m g to wait for about an Hour to release İTS Water and then we going to continue to make our pickles going to do the same Here in Another um tray so i can wra it More easily Osmanlı’da da bu arada en çok lahana gidiyor ta 1600 1700’lü varmış Osmanlı döneminde O zamanki nüfusa geri oldukça büyük bir rakam sarayın turşucusu varmış O halde Eskiden taze sebzeleri saklayabilmek için salamura dediğimiz yöntem Tuzla saklama yapılırmış şimdi bu günümüzde bu daha keyifli suyu içilebilir sebzelerin aroması alınabilir OK my cabbages are waiting resting My cabbage pieces have been resting for an Hour Now it’s Time to fill the jars so i’m gna fill the jars with cabbages and alternately with carrots that i cut and beetroot slices i’m going to use beetroot slices in Next One i want two different colored pickles try to nohut tavsiye ediyor musunuz Ben tavsiye ederim evde kurduğunuz ürünler Hani daha hızlı mayalansın daha böyle hızlı Aroma oluşsun derseniz hazırlayacağınız kovaların altlarına 81 tane çiğ nohut atabilirsiniz en hızlı yardımcı ürünlerden birisi olacaktır Toc and decorate you shouldn’t have long nails for this recipe well in like normally Every Case should be like that but Here it is also important dear Friends i would like to Remind you that you can support My Channel Just by giving thumbs up sharing My content and leaving your comments so others can also see and you interact with the Channel and See my Other recipes When i Share it Thanks in Advance have a little bit cabbages left to fit to my 23 L Jar you have to be a little bit powerful to squeeze As much as you can i think this will be enough i can use this in Another recipe if you want your pickles to be spicy a little bit you can ADD different kind of Peppers i have this One Right Now and This is dried i’m g to wash Couple of ths and going to ADD Here you know in the Fridge i Found usually Comes When You order or something these are very hot so i kept them in the Fridge i’m also g to ADD these And it will Help to get More spices The Next Step We gna Make the Beautiful brine sauce for the brine i’m gna use this ratio for One L of water qu of a Cup vinegar and Two and a Half tablespoons of Rock Salt or pickling Salt Since i already Used about Four of a Cup Which is about three tablespoons i’m gna use Less in the first two lit of the Water When i’m preparing it One tablespoon i’m adding Just going to Mix it Since it is Rock Salt and Heart it’s not going to melt all the way but it will continue to melt with the cabbages so it doesn’t have to be melt all the way the vinegar and Water Again This is my Third liter ok just a little bit More i need do Half of the mixture now like Half liter Here We are ok So i’m gna Close it Now and going to Shake a little bit to get the Air Bubbles out on top and also the Salt mixture to Down how the Bubbles are going up Take look first Yes Now Need More BR i’m Just going to ADD some vinegar on Top of this and TH Water as i Said it’s not like a very Big Deal to make like in even Perfect ratio so We have like a little bit like small pieces going on top they shouldn’t be floating on top contact with the Air We Want them to sink so i have these bum sck keb to cut them a little B bger and then them Here to be able to Press i’m Par Aroma için Ne tavsiye edersin Kesinlikle tavsiye edebileceğim güzel ürünlerden birisi kereviz ikincisi Defne üncüsü Benim favorim olmazsa olmaz sarımsak sarımsaksız turşu Biz olmaz diyoruz Style Cage gna Take weeks To ferment You Can Taste After 15 Days they have to be Still crunchy but has a Deep flavor coming from a fermenting process While ferol balcony or to Your Backyard Garden you can serve cabbage pickles with köfte grilled meat bows i have the recipe on the Channel kebabs in sandwiches legum dishes like fasulye White beans or eat As a snack traditionally We also drink the pickle juice even As a Street food You Can seey And İstanbul After about two To weeks You Can Check After a Time and then see if it is enough fermented for your Taste then Keep İt in the Fridge either or Since it’s The Winter Time place İt in a balcony and Enjoy throughout The Winter i would love to hear from you What’s your favorite vegetable to pickle What kind of pickling Method do you prefer Please tell me in the coms i’m going to Taste from the pickles and then Give my opinion en doğal Halili size bir parça Lahan ikram edebilir miyim sevinirim lütfen Buyurun Bismillahirrahmanirrahim Bu ses bu ses bana geliyor sanıyorum kameradan da duyacak şifa olsun tatmış olduğunuz lahana Afyon ve Balıkesir bölgelerinden özenle toplattığı ürünler Bunların içinde sadece sirke tuz ve sarımsak mevcut E sirkem üzüm sirkesi vallah çok güzel yani Gerçekten güzeldi hem çıtır aynı zamanda biraz o konuda seçiciyim hiç böyle yapay bir tat almadım alttan öyle bir tat gelmiyor Teşekkür ederim elinize sağl Ankara Evet burada da iki ürünümüz var Afiyet şifa olsun efendim Teşekkürler bir çok oldu patlıcandan alayım şimdi suyunu ekleyeceğim miz teşekkür ederimi olsun eend [Müzik] Pam mix the inside Has finely shredded cabbages so it is not crunchy let me Taste a little bit from the Egg Plant This is the first time tasting Hm it is nice but Still soft for my Taste i prefer a crunchy version so i think the pickled cabbages More tast compared to the Egg Plant stuffed Egg Plant i remember my mom making pickled Green beans so i Wanted to get some from them too the only Thing i can Say is i prefer to have a little bit spicy pickles are fermented in spicy BR rather than pouring later but Of course Since This is stb they have to make their pickles that sweets for everyone so my friends i Hope you enjoyed this episode How to make Turkish Style pickled cabbage give your comments below Thanks for Watching and to see in The Next Episode Afiyet olsun gel foret vide