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Quick Pickled Pink Cabbage

Add a touch of color and flavor to any dish with these quick and easy pickled cabbages!
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Ingredients Method Video Notes

Ingredients
  

  • *I'm using a 100 fl.oz jar
  • 1 head purple cabbage
  • 4 cup apple cider vinegar or white vinegar
  • 4 cup water
  • 6 - 10 garlic cloves
  • 2 bay leaves
  • 1/2 monk fruit extract or sweetener of choice add more if you prefer sweeter
  • 2 teaspoon salt
  • 1 teaspoon black peppercorn

Method
 

  1. Remove the outer dirty leaves of the cabbage, cut into halves and remove the core, then cut into quarters, thinly slice the cabbage;
  2. Transfer all the cabbage to your jar;
  3. In a sauce pan, add in all the rest of the ingredients, smash the garlics first! Bring to a gentle boil and let the liquid mixture simmer for 5 minutes;
  4. Pour the liquid into the jar, it should just about cover all the cabbage, let it cool down at room temperature and the cabbage will release more liquid;
  5. Once the jar is cooled down, close tightly with the lid and transfer to the fridge;
  6. You can technically start eating the cabbage at any time, the sooner you dig in the fresher they'd be, more like a salad, and the longer you wait the softer and the more flavorful they become;
  7. Add to any dish you like, enjoy!

Video

Notes

  1. Please note that this is a quick pickling recipe! Not for canning, fermenting, or long-term storage. This quick pickled jar can safely keep in the fridge for at least one week, and if properly stored, might last even longer.
  2. And to prevent any spoilage, please only use clean utensils to dig into the jar each time and keep the jar clean.