Pickled red cabbage, a burst of color and flavor, is more than just a condiment. It’s a delicious way to add a tangy crunch to tacos, sandwiches, or even your charcuterie board. This recipe is incredibly easy to make and perfect for beginner fermenters. You’ll be amazed by how this simple process transforms humble red cabbage into a vibrant, flavorful treat.
Why You’ll Love This Recipe
- Easy to make: Even if you’ve never fermented anything before, you can master this recipe.
- Budget-friendly: Red cabbage is an affordable vegetable, making this a cost-effective way to add flavor to your meals.
- Gut-healthy: Fermentation is known for its probiotic benefits, promoting good digestion and overall gut health.
Ingredients You’ll Need
- 1 medium head of red cabbage (about 2 pounds)
- 1/2 cup apple cider vinegar (feel free to experiment with other vinegars like white wine vinegar)
- 2 tablespoons kosher salt
- 1 tablespoon sugar (optional, but adds a touch of sweetness)
- 1 teaspoon whole black peppercorns
- 1/2 teaspoon caraway seeds (optional, for an extra layer of flavor)
Tools of the Trade
- Sharp knife
- Cutting board
- Large bowl
- 1-quart jar with a lid
Let’s Get Pickling!
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Prep the Cabbage: Remove the outer leaves of the cabbage and thinly slice it. You can use a knife or a mandoline for this step.
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Massage the Cabbage: In a large bowl, combine the sliced cabbage with salt. Using your hands, massage the cabbage for about 5 minutes until it softens and releases some of its liquid.
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Add Flavor: Stir in the apple cider vinegar, sugar (if using), peppercorns, and caraway seeds.
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Pack the Jar: Pack the cabbage mixture tightly into your jar, pressing down firmly to submerge it in the liquid. Leave at least an inch of space at the top of the jar.
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Ferment Time: Seal the jar tightly and let it ferment at room temperature for at least 3 days, or up to 2 weeks. The longer you ferment, the tangier the flavor will be.
Tips & Tricks
- For a milder flavor: Reduce the fermentation time to 2-3 days.
- Experiment with spices: Get creative and add other spices like mustard seeds, coriander seeds, or red pepper flakes.
- Canning your pickled red cabbage: If you want to preserve your pickled red cabbage for longer shelf life, you can process the jars in a hot water bath after the initial fermentation period. Follow a trusted canning recipe for best results.
Serving Up the Goodness
Pickled red cabbage is a versatile condiment that adds a tangy crunch to many dishes.
- Spice up your sandwiches: Add a generous helping to your favorite sandwiches or wraps for a flavorful kick. It pairs particularly well with pulled pork or grilled chicken.
- Taco Tuesday just got better: Top your tacos with pickled red cabbage for a bright and tangy element.
- Elevate your charcuterie board: Its vibrant color and tangy flavor make it a welcome addition to any cheese and meat platter.
A Family Tradition
Pickling and fermenting have always been an integral part of my family’s culinary traditions. My grandmother, a master of fermentation, would spend days preparing large batches of pickled vegetables, each jar brimming with unique flavors and aromas. She believed that food prepared with love and time tasted the best, and her pickled red cabbage was a testament to that belief. Her secret? Always using the freshest ingredients and a generous sprinkle of patience.
Want to explore more flavorful homemade condiments? Check out our recipe for a tangy and spicy Acar Sauce: [link to https://familycuisine.net/how-to-make-acar-sauce/ using the anchor text “Acar Sauce”]. It’s another family favorite that’s sure to tantalize your taste buds!
Pickled Red Cabbage in a Jar
Pickled Red Cabbage on a Sandwich
So, why not give this simple recipe a try? You might be surprised at how easy and rewarding it is to create this vibrant and flavorful condiment in your own kitchen. Happy pickling!
