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.
Servings: 4 servings
- 16 oz red cabbage shredded
- 1/4 tsp salt
- 1 1/2 cup rice wine vinegar
- 4 tbsp sugar
- 1 oz ginger root about 1-inch knob, peeled and thinly sliced
- 2 garlic cloves peeled and thinly sliced
- 0.5 oz jalapeño thinly sliced
- 2 oz carrots peeled and cut into thin strips
Marinate the cabbage: In a large bowl, mix shredded red cabbage and salt. Cover with plastic wrap and leave to rest on the countertop for 20 minutes.
Make the brine: In the meantime, add rice wine vinegar and sugar to a small saucepan. Cook over medium-low heat for 2 minutes or until the sugar is dissolved. Avoid boiling the vinegar.
Pack all ingredients into a jar: In a clean mason jar, add red cabbage, carrots, jalapeño, garlic, and ginger. Fill the jar with the brine.
Refrigerate: Seal the lid and put the jar in the fridge for at least 8 hours.
Serve: Remove from the fridge and serve along with meat, fish, or burgers. This jar of pickled cabbage makes 4 servings.
Serving: 1serving | Calories: 98kcal | Carbohydrates: 24g | Protein: 2g | Sodium: 187mg | Potassium: 368mg | Fiber: 3g | Sugar: 17g | Vitamin A: 3667IU | Vitamin C: 71mg | Calcium: 60mg | Iron: 1mg