Description
This bright pickled red cabbage is salty, tangy, and a little fruity. It’s the perfect condiment for sandwiches and topping for salads, rice bowls, and more.
Ingredients
Units
Scale
- 1/2 medium size red cabbage (about 12 ounces)
- 200ml apple cider vinegar
- 300ml water
- 1 clove of garlic
- 2 tablespoons sugar
- 3 teaspoons coarse sea salt
Instructions
- Shred the cabbage. Place the cabbage on a cutting board and slice in half or quarter and using a chef’s knife. Remove the core, the tough part in the center, and shred the leaves. Set aside.
- Crush the garlic. Use the flat part of the knife and place it on top of the garlic clove. Place your hand over the knife and press down until the clove is lightly crushed, split in a few places.
- Make the pickling juice. In the jar that you will be using to pickle the cabbage, add the apple cider vinegar, water, garlic, sugar, and coarse sea salt. Stir until the sugar and salt have dissolved.
- Pickle the cabbage. Add the cabbage and close with the jar with a lid. Every now and then, turn the jar up and down to distribute the liquid evenly. Refrigerate for at least 3 hours.
- Serve it. Use as a topping for salads, noodles, sandwiches, and rice bowls.
Notes
Storage: Keep the red pickled cabbage in the jar and refrigerate for up to 3 weeks.
Nutrition
- Serving Size: 1/4 cup
- Calories: 23
- Sugar: 3.5g
- Sodium: 398mg
- Fat: 0.1g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 4.9g
- Fiber: 0.7g
- Protein: 0.5g
- Cholesterol: 0mg
