Crunchy Pickled Cabbage (Sweet, Salty, and Tangy)
Servings: 8 servings
Calories: 89kcal
This recipe makes one 1-quart jar
Print Recipe
Ingredients
- 600 g white cabbage approximately 7 cups of diced cabbage
- 13 g kosher salt 1/2 Tbsp (heaping)
- 1 medium carrot approximately 1 cup of carrot chunks
- 2 cloves garlic cut in halves
- 1/4 cup frozen cranberries optional
For the pickling brine
- 160 g water 3/4 cup minus 2 tsp
- 42 g white vinegar 5 Tbsp
- 25 g white sugar 2 Tbsp (heaping)
- 35 g sunflower oil 5 Tbsp
Instructions
- Rinse the cabbage and cut it into 1" squares. Transfer to a medium bowl. Sprinkle the salt over the diced cabbage. Mix well, firmly squeezing the cabbage as you mix. You will notice the cabbage shrink in size and start releasing juices. This will help with packing the cabbage.
- Peel the carrot, rinse, and cut into 2" long and 1/4" - 5/8" thick sticks.
- To prepare the pickling brine, combine the brine ingredients in a separate bowl and stir with a large spoon or a whisk until the sugar is fully dissolved. Set aside.
- Mix the cabbage with the rest of the ingredients, including the brine, in a large bowl.
- Pack the cabbage mix into a quart-size Mason jar tightly. I find that using a cabbage smasher/stomper is very helpful. If you don't have one, use something similar to help with this task. Leave about a 1/2" headspace.
- Top the jar with the remaining pickling brine, leaving a 1/4" headspace. Close tightly with a lid.
- Transfer to the fridge and refrigerate for 2 days before consuming. This cabbage improves with age and will stay fresh in the fridge for several weeks.
Notes
To give this pickled cabbage a bit of a kick, if you like spicy food, add a pinch of cayenne pepper or a thinly sliced hot chili pepper.
Nutrition
Calories: 89kcal | Carbohydrates: 12g | Protein: 1g | Fat: 4g | Saturated Fat: 0.5g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 4g | Sodium: 650mg | Potassium: 159mg | Fiber: 2g | Sugar: 9g | Vitamin A: 1350IU | Vitamin C: 32mg | Calcium: 36mg | Iron: 0.4mg