If you have never pickled or fermented anything, this Instant Pickled Red Cabbage will be the best place to start. It’s simple, no fuss, no mess and all you need is a head of cabbage, good quality salt, a jar and a few other ingredients you probably already have in your kitchen. This pickled cabbage will take roughly 10 minutes of your time, and will last in the fridge for up to one month.
What I love about pickling and fermenting is the immense amount of flavour possibilities. Each batch I make is slightly different from the previous one. Instant pickling is a faster and generally easier way to enjoy your veggies than fermentation. It won‘t preserve your food nearly as long as the traditional process, but it’s tasty and time-effective. Instead of bacteria causing fermentation, quick-process pickles rely on vinegar to flavour and preserve the vegetables. Generally, you’ll place your produce in a glass jar or food-safe container, and then cover your vegetables with a mixture of vinegar, salt, natural sugar, and spices. The jar should then be covered and left at room temperature for approximately 24 hours to allow the flavours to penetrate before being transferred to the refrigerator. Prepared in this way, pickled veggies will last for a few weeks if kept cold.
Why red cabbage?
Red cabbage, also know as purple cabbage contains phytonutrients which makes it an excellent anti-inflammatory food. It is a great food for the detoxification and elimination of harmful chemicals and hormones found in food, water, and air pollutants. Its waste-moving properties and especially beneficial to the health of our liver, digestive track and colon.
Instant pickled red cabbage
- 1 head 2-3 pounds red cabbage
- 1/2 -1 tbsp unrefined sea salt
- 2/3 cup of apple cider vinegar
- 1/2 cup of distilled water
- 2 tbsp raw honey or maple syrup
- fresh ground pepper to taste
- Remove the coarse outer cabbage leaves. Rinse the cabbage in cold water. With a stainless steel knife, quarter and core the cabbage. Thinly slice with the same knife or a mandoline, then transfer the cabbage to a large bowl.
- Add 1/2 tablespoons of the salt and apple cider vinegar, and, with your hands, massage it into the leaves, then taste. It should taste slightly salty without being overwhelming. Add more salt if necessary.
Dedicated to your health & wellbeing,