Pickled red cabbage, with its vibrant hue and tangy crunch, is a delightful addition to any meal. More than just a pretty side dish, this fermented delicacy offers a burst of flavor and a host of health benefits thanks to the beneficial bacteria created during the pickling process. Its versatility shines through – it pairs perfectly with sausages, elevates simple salads, or adds a delightful zing to sandwiches. Forget those bland, store-bought pickles; this recipe allows you to create a truly unique and flavorful condiment from scratch, using readily available ingredients.
Making your own pickled red cabbage is surprisingly easy and incredibly rewarding. The process combines simple techniques with a little patience to produce a delicious, homemade treat. Ready to transform ordinary red cabbage into a culinary masterpiece? Let's dive into the step-by-step guide below and discover the magic of homemade pickled red cabbage.
Tools Needed
- Pot
- Steamer
- Glass/Ceramic/Plastic Jar
- Clean plastic bag
Ingredients
- Reed Cabbage: 3 kg
- Salt: 120g
- Sugar: 280g
- Water: 4 liters
Step-by-Step Instructions
Step 1. Prepare the Cabbage
- Cut the cabbage in half (or into smaller pieces for a faster process – 2 days instead of 3). Remove outer leaves if desired . Soak in diluted salt water for 10-20 minutes, then wash thoroughly .
Step 2. Blanch and Steam the Cabbage
- Boil 4 liters of water with 1 tablespoon of salt and 2 tablespoons of sugar . Once boiling, add the cabbage head first, blanching for 10-15 seconds. Then add the leaves and stir . Remove immediately and place in a steamer .
- Steam the cabbage for 2-3 hours to allow excess water to drain .
Step 3. Make the Pickling Liquid
- In a pot, combine 4 liters of water, 280g of sugar (preferably barrel sugar for color, but granulated sugar works too ), and 120g of salt. Cook over high heat until dissolved, then reduce heat and simmer for 5-7 minutes until slightly thickened . Skim off any foam . Let it cool completely .
Step 4. Pack, Ferment, and Store
- Place the blanched cabbage in a clean, sterilized jar . Pour the cooled pickling liquid over the cabbage, ensuring it’s fully submerged. Press the cabbage gently to compact it . Cover tightly and leave to ferment for 3 days at room temperature .
- After 3 days, the pickled cabbage should be a beautiful yellow color. If it's too sour, refrigerate it for a longer preservation time .
Read more: Crunchy Pickled Firecracker Eggplant: A Vietnamese Recipe
Tips
- Cutting the cabbage into smaller pieces reduces fermentation time to 2 days .
- Don't over-ferment; it can become slimy .
- Sterilize your jar before using it to prevent slime and ensure safety .
- Use the pickling liquid to submerge the cabbage completely to prevent the cabbage from floating .
Nutrition
- N/A
FAQs
1. How long does it take for the cabbage to pickle?
Pickling time depends on your preferred level of tartness and fermentation. Generally, it takes 2-3 days at room temperature for a quicker, less intense pickle, or 1-2 weeks in the refrigerator for a more fermented, sour flavor.
2. Can I use a different type of cabbage?
While red cabbage is traditional, you can experiment with green cabbage or even savoy cabbage. The flavor profile will be slightly different, but it will still pickle successfully. Just be sure to adjust salt quantity if using a denser cabbage.
Enjoy your homemade crispy pickled cabbage! This vibrant and flavorful condiment is perfect for adding a tangy crunch to countless dishes. From now on, you'll never look at store-bought pickles the same way!