Discover ways to make this pickled pink cabbage at residence utilizing solely 6 components! Made with apple cider vinegar as a base, the result’s a pickled cabbage that’s each tangy and a bit fruity. It’s the most effective!
I’ve at all times been an enormous fan of pickled cabbage. Whether or not it’s sauerkraut, kimchi, curtido, dua cai chua, or this simple pickled pink cabbage, I can’t get sufficient of the salty, tangy, bitter, and generally candy flavors of this well-liked condiment. It’s so versatile, pairs effectively with absolutely anything, and may flip a bland dish into one thing thrilling.
I make this pink pickled cabbage recipe on a weekly foundation. It’s in my fridge, able to eat and to make use of as a topping for many of our selfmade salads. I really like its vibrant, fruity, and tangy flavors, and vivid pink/purple shade. The recipe is extraordinarily simple to make – solely 10 minutes to place collectively, and the remainder is left unattended.
Pickled Pink Cabbage Components
- Pink cabbage: Concerning the equal of half a small head of cabbage, which roughly involves 12 ounces.
- Apple cider vinegar: Apple cider vinegar is tart and fruity and has an amber shade. It’s nice for pickling due to its dietary properties (filled with antioxidants and probiotics) and has extra depth of taste than common white vinegar.
- Water: Water to dilute the extraordinary flavors of the pickling juice.
- Sugar: A bit of sugar to steadiness the saltiness and tartness.
- Salt: A bit of salt to reinforce the tartness of the apple cider vinegar.
- Garlic: One garlic clove to impart a slight pungent and floral component.
The best way to Make Pickled Pink Cabbage
Scroll all the way down to the recipe card for the total recipe.
- Begin by shredding the cabbage. If utilizing an entire cabbage, slice it in half after which in quarters. Take away the core, the place the robust half is, and thinly shred the cabbage utilizing a chef’s knife.
- Add the components for the pickling juice to the jar. Place the remaining components in a pickling jar and stir till the salt and sugar have dissolved.
- Let the cabbage pickle for a couple of hours. Add the shredded cabbage to the jar and press it all the way down to pack it. Put the lid on a refrigerate for a minimum of 3 hours. The longer it sits within the pickling juice, the tastier the cabbage shall be. I like to depart it in a single day earlier than consuming it.
Recipe Tip
Slice the cabbage skinny however not too skinny. I’ve discovered that dimension issues in relation to having fun with this pink pickled cabbage. If it’s sliced too thick the cabbage can really feel a bit overwhelming after a couple of bites (too tasty and crunchy). If it’s sliced too skinny the feel can get too smooth, virtually like sauerkraut, which isn’t nice for salads. So what’s the good width? I’d say about ⅓ of a pinkie (finger) or ¼ inch.
Pack it tightly. To verify the cabbage pickles evenly, pack it as a lot as attainable by urgent down on it. I like to recommend doing this each half-hour or so till the cabbage shrinks sufficient to achieve the extent of the pickling juice.
The best way to Serve Pickled Pink Cabbage
This pickled pink cabbage dish needs to be used as a condiment or topping. It’s not meant to be served as a salad or vegetable facet to be loved by itself. As I beforehand talked about, I exploit it virtually every day as a topping for salads as a result of it provides a stunning pop of shade and a satisfying crunch. It’s additionally very flavorful – to the purpose the place we generally don’t even hassle with a French dressing!
Different methods to make use of this pickled pink cabbage is as a condiment for sandwiches, as a topping for noodles, or as an addition to a rice bowl like bibimbap or poke bowl. It’s additionally nice as a small facet – banchan fashion – to pair with grilled hen or fish.
Different pickles recipes you may wish to attempt: Japanese fashion pickled watermelon, salted pickled cabbage, pickled cucumber, pickled cherry tomatoes, pickled daikon radish, spicy pickled greens, tsukemono (Japanese pickles).
Tasty Cabbage Recipes
If you happen to love cabbage as a lot as I do, give these recipes a attempt!
Did you want this recipe? Are there modifications you made that you simply wish to share? Share your suggestions and proposals within the feedback part beneath!
Description
This vibrant pickled pink cabbage is salty, tangy, and a bit fruity. It’s the proper condiment for sandwiches and topping for salads, rice bowls, and extra.
- Shred the cabbage. Place the cabbage on a chopping board and slice in half or quarter and utilizing a chef’s knife. Take away the core, the robust half within the heart, and shred the leaves. Put aside.
- Crush the garlic. Use the flat a part of the knife and place it on prime of the garlic clove. Place your hand over the knife and press down till the clove is evenly crushed, break up in a couple of locations.
- Make the pickling juice. Within the jar that you can be utilizing to pickle the cabbage, add the apple cider vinegar, water, garlic, sugar, and coarse sea salt. Stir till the sugar and salt have dissolved.
- Pickle the cabbage. Add the cabbage and shut with the jar with a lid. From time to time, flip the jar up and all the way down to distribute the liquid evenly. Refrigerate for a minimum of 3 hours.
- Serve it. Use as a topping for salads, noodles, sandwiches, and rice bowls.
Notes
Storage: Hold the pink pickled cabbage within the jar and refrigerate for as much as 3 weeks.
Diet
- Serving Measurement: 1/4 cup
- Energy: 23
- Sugar: 3.5g
- Sodium: 398mg
- Fats: 0.1g
- Saturated Fats: 0g
- Unsaturated Fats: 0g
- Trans Fats: 0g
- Carbohydrates: 4.9g
- Fiber: 0.7g
- Protein: 0.5g
- Ldl cholesterol: 0mg
