Week 50: Pickled Cabbage

While this cabbage recipe isn’t full on sauerkraut, I couldn’t let a whole year of pickling go by without doing some version of pickled cabbage. The below is a mere quickle (aka simple and amateur) recipe but I’ll be hardcore enough to make true sauerkraut next year. Stay tuned 🙂 There are plenty of versions you can find online for inspiration; I made up the one below but some other, similar ideas are here, here and here. Other great aspects of pickled cabbage are:

  1. Most cabbages are incredibly cheap and a little goes a long way (you could make at least a quart with one large head of cabbage)
  2. This is one of the most versatile recipes I’ve made as you could sub out with many other spices and vinegars; a few options that come to mind are red or white wine vinegar instead of ACV and cumin seeds instead of fennel
  3. These pickles will last forever; while softer fruits and veggies definitely have a prime before they start going even softer, these are great with a little crunch or just as good after they’ve been sitting in their juices for weeks on end…yum, appetizing!

On another positive note, I finally got to use a mandolin slicer for this recipe, which will be coming in handy for many additional pickles that I’m planning to remake soon (zucchini and ginger come to mind first and foremost). It was super easy to use and, even more importantly, fast – no need for tedious chopping or slicing.


Pickled Cabbage Recipe

Makes 2 pints

Ingredients:

pickled-cabbage

  • 1 1/2 cups water
  • 1 cup apple cider vinegar (or white or red wine vinegar)
  • 1 tbsp sugar
  • 1 tbsp kosher salt
  • 2 tsp mustard seeds (1 tsp per pint)
  • 2 tsp fennel seeds (1 tsp per pint); or other side like cumin or carraway
  • 2 garlic cloves (1 per pint)
  • Half a head of cabbage

Instructions:

  • Bring water, vinegar, sugar and salt to a boil until sugar and salt are fully dissolved.
  • Add spices, bay leaves and garlic cloves to jar(s).

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  • Shred cabbage into thin strips using excellent knife skills or a mandolin slicer.

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  • Fill jars with shredded cabbage. Really pack it in – as soon as you add the brine, the cabbage will start to shrink.

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  • Cover contents of jar with cooled brine. So pretty!

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  • Get out all air bubbles; again, cabbage will really shrink down into jar so feel free to add more here if you can.

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  • Recommended use: so far, I’ve just been enjoying these on their own but can’t wait to add on top of tacos. I’m also planning to try a white wine vinegar version for different flavor.

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