Description

Sweet and Tangy Pickled Cabbage is a vibrant and crunchy fermented vegetable dish that combines purple and green cabbage with carrots, onions, and garlic, all soaked in a flavorful mix of distilled vinegar, palm sugar, and sea salt. This easy-to-make recipe offers a perfect balance of sweetness and tang, ideal for adding a refreshing crunch to meals or enjoying as a healthy snack.

Ingredients

Units Scale

Vegetables

9 oz purple cabbage, chopped
5 oz green cabbage, chopped
2 oz onion, sliced
1 medium carrot, julienned
2 cloves garlic, sliced

Pickling Solution

1 cup distilled vinegar
3 oz palm sugar
5 tsp sea salt
2 cups boiling hot water

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Instructions

Sterilize the jar: Thoroughly wash a glass jar and sterilize it by boiling it in water or using hot water and soap. Dry completely to prevent any contamination.
Prepare vegetables: Chop the purple and green cabbage, slice the onion and garlic, and julienne the carrot. Set all the prepared vegetables aside.
Pound palm sugar: Using a mortar and pestle, gently pound the palm sugar to slightly break it down, helping it dissolve faster later on.
Boil water: Bring 2 cups of water to a boil to prepare the pickling liquid.
Combine ingredients in jar: Place all the chopped vegetables into the sterilized glass jar. Add the pounded palm sugar, sea salt, and distilled vinegar.
Add hot water & mix: Pour the boiling water over the ingredients in the jar. Seal the lid tightly and shake the jar vigorously until the sugar and salt are completely dissolved.
Fermentation and storage: Leave the jar at room temperature for 24 hours to allow the cabbage to pickle. After this, open the lid briefly to release air, then reseal tightly and store the jar in the refrigerator.
Consume: The pickled cabbage will be ready to enjoy after refrigeration and is best consumed within 3 weeks for optimal freshness and flavor.

Notes

This pickled cabbage is a delightful combination of sweet, tangy, and crunchy flavors that pairs well with many dishes.
The recipe is simple and quick to prepare but requires a 24-hour fermentation period at room temperature.
Store in the fridge to maintain freshness and crunch.
Consume within three weeks to avoid spoilage and ensure the best quality.
Feel free to adjust the amount of sugar or salt to suit your taste preferences.

Nutrition

Serving Size: 1/10 of recipe (approx. 100g)
Calories: 45
Sugar: 6g
Sodium: 800mg
Fat: 0g
Saturated Fat: 0g
Unsaturated Fat: 0g
Trans Fat: 0g
Carbohydrates: 11g
Fiber: 3g
Protein: 1g
Cholesterol: 0mg