Breaking down the basics of how to add delicious and tangy crunch to your life with this guide to easy Pickled Red Cabbage!
We all have someone in our life that won’t go near a pickle. In my life, that person is me. Something about the flavor of them just does not do it for me. So I assumed all pickled things were the worst. That is until I moved to San Antonio for a while and fell in love with the pickled cabbages found on some of the best tacos in town.
I didn’t realize how much I was missing out by swearing off pickled things. Pickled cabbage adds crunch, color, and zesty flavor to any dish you add it to. Do you feel like your Vegan Sloppy Joes need a little color? A little zest for your Tofu Banh Mi? You could even replace the pickled red onions that fit so well on a charcuterie board with pickled red cabbage to change things up a bit.
So in the name of swaying all of the other pickle-haters out of the dark side, today I’m breaking down the basics of easy Pickled Red Cabbage.
You can use other types of vinegar, such as red wine, sherry, white wine, or rice vinegar, but keep in mind that they will have different flavors. Store in a tightly sealed jar in the refrigerator and use within 2 weeks.
Fruit in syrup or cooked pickled red cabbage is likely to mold or ferment in ‘going bad’ and you are unlikely to be able to ingest a harmful amount by the time you notice. If it is cooked red cabbage without being piclked, serous bad bugs can develop without showing any off signs. Food code calls for 4 days shelf life once opened for most prepared foods.
Would you use Scotch that has had some cork sitting in it since last Jan? A bit of cork broke off into then bottle. It’s not a big bottle or too expensive, just wondering if it would’ve oxidized or if there is a health concern, letting cork sit in alcohol for a year, then using it, or if the taste will be off as a result.
Ingredients For Pickled Red Cabbage
Red Cabbage: Red cabbage is high in vitamin C and iron, making it an ultra-healthy choice. Who needs vitamin C packets when you’re fighting off a cold when you can just pickle some cabbage? And, I mean, that color! The deep purple adds an automatic eye-catcher to any dish, making it an overall win. We all know that a balanced diet starts with a variety of colors!
Vinegar: Any basic vinegar can be used to pickle, so take your pick. The most common is distilled white vinegar, a great option that you might already have in your pantry. With lighter-colored vegetables, you have to worry about the vinegar affecting the color, but since red cabbage is dark and rich in color you have the green light to spice it up with some apple cider or red wine vinegar. Rice vinegar is also a delicious option! Keep in mind, different kinds of vinegar have different flavors. For example, distilled white will be sharp and acidic while apple cider vinegar will be on the more mild side.
Seasonings: Finish it off with a quick blend of spices. I use sugar, garlic, salt, and pepper, but feel free to throw in your favorite dried herbs or spices! Sugar adds a little sweet, buttery flavor to the cabbage that’ll leave your taste buds satiated. Mustard seeds or red pepper flakes are also good options for a unique, memorable flavor.
Simple Healthy Garnish | Pickled Red Cabbage | Starts With Kitchen
FAQ
Does pickled cabbage go bad?
How long can you keep cabbage in vinegar?
How long do homemade pickled veggies last?
How long does pickled red cabbage last?
Pickled red cabbage can keep for two weeks in the fridge. You can certainly play around with your favorite spice combos for this recipe. Some readers have commented that they added red pepper flakes to make the final product spicier. Yum!
How to clean cabbage?
Remove any parts that are dark green and stained. Remove each sheet from the center, separating them. Reserve them in a bowl. In a container, dilute 4 drops of hypochlorite in 1 liter of filtered water. Pour this solution over the cabbage leaves, letting them soak for 10 minutes. After the chlorine action kills all the bacteria, take a piece at a time of the vegetable and wash it in running water. No need to rub, just hold a piece and leave it under the faucet.
How long does pickled cabbage last in the freezer?
Pickled cabbage lasts in the freezer for 2 months if it is not blanched, but if it is blanched, it lasts for up to nine months. It can be stored in freezer-safe zip bags or air-tight containers. It can be used in making; Coleslaw, Cabbage Salad, tuna cabbage salad, topping for sandwiches, and tacos.
How long does a pickled cabbage salad last?
If you have never pickled anything, this pickled cabbage will be the best recipe to start with. All you need is a jar, cabbage, and a few common ingredients to get started. It takes about 12 hours for this salad to pickle, but it’ll stay in the fridge for up to 1 month. Cabbage.