Pickled Cabbage Recipe

 Pickled cabbage is a delicious and adaptable addition to any dish that you might be cooking. Not only does this crunchy, tart condiment liven up salads, tacos, and sandwiches, but it's also quite simple to prepare at home. You can make a tasty batch of pickled cabbage with our recipe, which will have people requesting more.

 Pickled Cabbage Recipe

Pickled cabbage: what is it?

A preserved vegetable dish called pickled cabbage blends the brine's tartness and sweetness with the crispness of fresh cabbage. This procedure prolongs the shelf life of the cabbage while also improving its flavor. It is a mainstay in many international cuisines, including colorful Korean dishes and traditional American BBQ.

Reasons to Love This Recipe

Simple and Rapid: Finished in a matter of hours!
Adaptable: Ideal as an accompaniment to salads and sandwiches.
Vitamin-rich and low in calories makes it healthy.

Components

• One medium-sized green cabbage (approximately two pounds), cut into thin slices or shreds
• One cup of white vinegar
• 1/4 cup granulated sugar and one cup water
• Two tsp of kosher salt
• four minced garlic cloves
• One tablespoon of mustard seeds
• One spoonful of celery seeds
• For added heat, you can add 1/2 teaspoon of crushed red pepper flakes.
• One teaspoon of turmeric, for flavor and color
• half a teaspoon of ground black pepper
• One bay leaf

Guidelines

1. Get the cabbage ready.

First, cut your cabbage into thin slices or shreds. For even slices, you can use a mandoline or a knife. After putting the cabbage in a big dish, season it with salt. Let it sit for about an hour after tossing to ensure uniform coating. This aids in removing surplus moisture and tenderizes the cabbage.

2. Prepare the Brine

Make the pickling brine while the cabbage is cooling. Combine the vinegar, water, sugar, and the remaining salt in a medium-sized pot. Stirring occasionally, cook over medium heat until the sugar and salt are completely dissolved. After removing it from the flame, allow it to cool slightly.

3. Include the spices

Add the bay leaf, turmeric, black peppercorns, crushed red pepper flakes (if using), mustard and celery seeds, and minced garlic to the brine after it has cooled. Mix everything together.

4. Mix the Brine and Cabbage.

After thoroughly draining, rinse the salted cabbage under cold water. Tightly pack the cabbage into sterile, clean jars. Make sure the cabbage is completely soaked by pouring the heated brine over it. Any air bubbles that may have formed can be pushed down with a chopstick or a clean knife.

5. Close and store

Put on airtight lids to seal the jars. Once the jars have reached room temperature, place them in the refrigerator. Before using, let the pickled cabbage sit for at least 24 hours for the finest flavor. Keep it refrigerated for a maximum of three weeks.

How to Make the Best Pickled Cabbage

Utilize Fresh Ingredients: The best flavor comes from using fresh spices and cabbage.

Modify the Heat: To suit your desired level of heat, add more or less crushed red pepper flakes.

Tailor the Flavors: You are welcome to try various spices, such as caraway seeds or dill.

Serving Ideas

Pickled cabbage has so many uses. Here are some suggestions for applying it:

• Tacos: Give your favorite taco recipes a zesty crunch.
• Sandwiches: Add a taste explosion to burgers and sandwiches.
• Salads: Add to salads for a zesty and crunchy touch.
• Serve as a side dish with roasted veggies or grilled meats.

Last Words

Not only is pickled cabbage easy to make at home, but it's a terrific way to give your meals a tangy touch. You can savor the tart, crisp pleasure of pickled cabbage whenever you want with this simple method. Try it and see how this adaptable condiment can make your food taste better!

Cheers to happy pickling and enjoy your own pickled cabbage!

This recipe for pickled cabbage is made with an emphasis on flavor, freshness, and adaptability, making it a favorite with novices and experts alike. This pickled cabbage is going to become a new kitchen staple, whether you eat it as a snack or add it to a meal.