Detoxifying + Anti-Inflammatory Just six ingredients go into this Instant Pickled Red Cabbage. Feel free to add other herbs and spices if you like. Pickled cabbage is versatile and can last in your fridge for about one month so make extra to have on hand. It adds a great tang and color to a fresh salad, bright flavor and color to a buddha bowl and earthy notes to a collard wrap.
Author Active Vegetarian
1head2-3 pounds red cabbage
1/2 -1tbspunrefined sea salt
2/3cupof apple cider vinegar
1/2cupof distilled water
2tbspraw honeyor maple syrup
fresh ground pepperto 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.
Massaging the cabbage will help to break down the cellular wall, softening it and giving it that limp, cooked appearance. Doing this with the added salt and vinegar will also help because the acid of the vinegar helps to break it down as well, and the salt helps to pull out the water, making the cabbage softer. The longer you massage it, the softer it will get.In a jar or small bowl mix together water, honey (or maple syrup), and fresh ground pepper. This is your brine.Transfer massaged cabbage into a large glass jar, leaving a 2-inch space at the top. You might need two jars, depending on the size of your cabbage. Pour brine over the cabbage, and cover with a lid. Now, you could stop right there and enjoy the cabbage as is, but I prefer to let is sit at room temperature for 2-24 hours. Anytime you walk by the jar shake it couple of times to ensure consistency in flavour. Once your cabbage is pickled to your liking, store it in the fridge for up to 4 weeks.I hope you enjoy this simple yet delicious recipe!