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Pickled Cabbage Recipe
This pickled cabbage recipe requires a few simple ingredients. We bet you have most of them in your refrigerator and pantry already.
- cook TIME 2 mins
- prep TIME 5 mins
- total TIME 8 hr 7 mins
- INACTIVE TIME 8 hr
Course: Side DishCuisine: Global
Servings: 4 servings
Calories: 98 kcal
Author: Luna Regina
Ingredients (8)
- 16 oz red cabbage shredded
- 1/4 tsp salt
- 1 1/2 cup rice wine vinegar
- 4 tbsp sugar
- 2 oz carrots peeled and cut into thin strips
- 1 oz ginger root about 1-inch knob, peeled and thinly sliced
- 0.5 oz jalapeño thinly sliced
- 2 garlic cloves peeled and thinly sliced
INSTRUCTIONS
1
Marinate the cabbage: In a large bowl, mix 16 oz shredded red cabbage and 1/4 tsp salt. Cover with plastic wrap and leave to rest on the countertop for 20 minutes.
2
Make the brine: In the meantime, add 1 1/2 cup rice wine vinegar and 4 tbsp sugar to a small saucepan. Cook over medium-low heat for 2 minutes or until the sugar is dissolved. Avoid boiling the vinegar.
3
Pack all ingredients into a jar: In a clean mason jar, add red cabbage, 2 oz carrots, 0.5 oz jalapeño, 2 sliced garlic cloves, and 1 oz ginger. Fill the jar with the brine.
4
Refrigerate: Seal the lid and put the jar in the fridge for at least 8 hours.
5
Serve: Remove from the fridge and serve along with meat, fish, or burgers. This jar of pickled cabbage makes 4 servings.
Nutrition
Serving: 1 serving | Calories: 98kcal | Sodium 187mg | Potassium 368mg | Carbohydrate 24g | Fiber 3g | Sugar 17g | Protein 2g | Vitamin A 3667IU | Vitamin C 71mg | Calcium 60mg | Iron 1mg