Pickled Red Cabbage

Pickled red cabbage is a delicious and tangy condiment made by fermenting shredded red cabbage in a brine solution. This process not only enhances the flavor of the cabbage but also preserves it, allowing you to enjoy its crunchy texture and vibrant color for an extended period of time.

Ingredients:

• 1 medium-sized red cabbage
• 2 cups water
• 1 cup apple cider vinegar
• 1/4 cup granulated sugar
• 2 tablespoons kosher salt
• 1 teaspoon whole black peppercorns
• 1 teaspoon mustard seeds
• 1 bay leaf

Instructions:

Prepare the cabbage: Remove any outer leaves that appear wilted or damaged. Cut the cabbage in half and remove the core. Thinly slice the cabbage into shreds using a sharp knife or a mandoline slicer.

Make the brine: In a saucepan, combine the water, apple cider vinegar, sugar, kosher salt, black peppercorns, mustard seeds, and bay leaf. Bring the mixture to a boil, stirring occasionally until the sugar and salt dissolve completely. Remove from heat and let the brine cool to room temperature.

Pickle the cabbage: Place the shredded cabbage in a clean, sterilized glass jar. Pour the cooled brine over the cabbage, making sure it is completely submerged. If needed, place a small plate or a weight on top of the cabbage to keep it submerged.

Fermentation: Cover the jar with a clean cloth or a lid with an airlock to allow gases to escape during fermentation. Place the jar in a cool, dark place, like a pantry or a cellar, and let it ferment for at least 1 week. The longer you ferment, the tangier the flavor will become.

Storage: Once the desired level of fermentation is reached, remove the cloth or airlock lid and replace it with a regular lid. Store the pickled red cabbage in the refrigerator for up to 3 months.

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Pickled red cabbage is a versatile condiment that can be enjoyed in various ways. It adds a zesty crunch to sandwiches, salads, and tacos. It can also be served as a side dish alongside grilled meats or as a topping for hot dogs and sausages. Get creative and experiment with different flavor additions like garlic, ginger, or chili flakes to customize the taste according to your preference.

So, next time you have a surplus of red cabbage, try making your own pickled red cabbage and elevate your meals with its vibrant color and tangy goodness!

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Keywords: cabbage, pickled, remove, flavor, fermentation, condiment, shredded, vibrant, vinegar