Sweet & Tangy Pickled Red Cabbage: A Recipe Great for Stomach Health and Diet
How to Easily Make Pickled Red Cabbage for Better Stomach Health and Weight Management
We’ve prepared a simple recipe for pickled red cabbage, which is excellent for stomach health and dieting. We’ll show you the completed pickle at the end, so please refer to it. We hope our cooking video is helpful when you make your own pickled red cabbage. Enjoy this healthy and delicious treat!
Pickled Red Cabbage Ingredients- 2kg red cabbage
- A little coarse sea salt
- 22 Tbsp apple vinegar
- 3 Tbsp apple syrup (syrup made from apples)
- 1/2 cup (approx. 100ml) regular vinegar
Cooking Instructions
Step 1
① Let’s start by preparing the red cabbage. First, trim the hard base of the cabbage and peel off the outer leaves. This will help the cabbage pickle more tenderly. Once the base is cut, the outer leaves will come off more easily. You only need to remove the thickest 2-3 outer leaves; the rest can be used. Cut the cabbage in half, then cut out the core to make it easier to slice. Now, use a mandoline slicer to shred the cabbage thinly. You can also slice it by hand, but using a mandoline is much faster and results in more uniform shreds.
Step 2
② Wash the prepared red cabbage thoroughly and get ready to season it. It’s crucial to carefully remove the core, as this part significantly impacts the pickle’s texture. If the core is left hard, the pickled cabbage won’t be pleasant to eat. After thoroughly removing the core, shred the cabbage thinly with a mandoline slicer, and also chop any leftover ends into bite-sized pieces and soak them in water. Washing the cabbage whole can be cumbersome, so after cutting and rinsing it under running water, soak it in a solution of half a cup (approx. 100ml) of vinegar for about 5 minutes to sanitize and clean it. Once 5 minutes have passed, thoroughly drain the water and place the cabbage in your pickling container. Then, add the seasoning ingredients: 2kg red cabbage, a little coarse sea salt, 2 tablespoons of apple vinegar, and 3 tablespoons of apple syrup. You can substitute the apple vinegar and syrup with regular vinegar or other types of syrup. Now, gently mix the ingredients by hand. The coarse sea salt will help draw out moisture through osmosis, making the cabbage tender, while the apple syrup acts as a natural preservative. If you want to enhance the fermentation process, you can place a clean stone on top to weigh the cabbage down. After seasoning, knead the red cabbage until it becomes soft and pliable. Then, transfer it to a container and let it ferment in a cool, dark place for one week. Your delicious pickled red cabbage will be ready!
Step 3
③ Completing the Pickled Red Cabbage and Storage. After one week, your pickled red cabbage will be ready. Store it in the refrigerator and enjoy! Since red cabbage is available year-round, we recommend making smaller batches to enjoy fresh. That concludes our tutorial on making pickled red cabbage.
