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Collard Greens Canned Recipe

For those who want to enjoy adding flavour and health to our tables during the winter months, canned black cabbage recipe is the most enjoyable way to store the abundance of nature in jars.

This recipe, which is full of the health benefits of black cabbage, offers a great solution for those who seek to provide an energetic and balanced diet in winter while bringing important vitamins and minerals to their tables.

The preparation of this practical canned food offers an excellent alternative, especially for women who have limited time in their busy lives.

The canned black cabbage recipe stands out not only for its health benefits, but also for its practicality and longevity. While it can be difficult to find fresh kale in winter, canned cabbage prepared according to the season with this recipe provides the opportunity to serve a healthy and delicious side dish at any time.

This recipe, specially designed for women, brings the natural richness of vegetables to the table, while at the same time making it easier to maintain healthy eating habits in the hustle and bustle of daily life with its practicality.

Here is a healthy touch to women’s tables with canned black cabbage recipe!

How to Make Collard Greens Canned Recipe

Collard Greens Canned Recipe

Recipe by Burcu Yavuz
Servings

7

servings
Prep time

1

hour 
Cooking time

40

minutes
Calories

25

kcal

Ingredients

  • 1 medium-sized black cabbage

  • 1 cup vinegar (preferably apple cider vinegar)

  • 2 tablespoons salt

  • 1 teaspoon sugar

  • 3 cups water (for filling the jars)

Directions

  • Wash the kale thoroughly and remove the outer leaves. Then chop or grate the cabbage into thin strips.
  • Put the chopped or grated cabbage into a large bowl.
  • Add vinegar, salt and sugar. Mix these ingredients thoroughly and pour them over the cabbage. This step allows the cabbage to ferment with the vinegar and salt.
  • Put a weight on the cabbage by pressing on it. This will make it easier for the cabbage to release its juice.
  • Place the cabbage in a container with a lid or a large jar and press down on it to make it compact.
  • Boil 3 cups of water in a pot and pour the boiling water into the jar. Use enough hot water to cover the cabbage.
  • Close the jar tightly and leave it in the refrigerator or in a cool place for 2-3 weeks after cooling.
  • After fermenting, the canned kale is ready! You can optionally add spices or let it rest in the fridge for a while before consuming.

Notes

  • Fermentation Time: It is important to leave the canned kale for 2-3 weeks to ferment. This time enriches the flavour of the cabbage and increases its probiotic properties. During the waiting period, you can shake the jar gently at regular intervals to ensure that the mixture ferments evenly.
  • Spice Preference: If you want to add a personal touch to the recipe, you can add spices such as garlic, black pepper or cumin to the fermented canned kale. This is a great way to personalise the flavour.
  • Sterilisation is Important: It is important that the jars and lids used are sterile so that the preserves are healthy and last a long time. Sterilising the jars with boiling water kills potential germs and improves the quality of the canned food.
  • Refrigerated Storage: After fermenting the canned black cabbage, storing it in the refrigerator will help it maintain its freshness and flavour for a long time. Canned black cabbage stored in the refrigerator can stay fresh for several months.

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