20-Minute Pickled Cabbage Recipe
Serves: 14 loosely filled cups
Servings 14 cups
Calories 101kcal
Ingredients
- 1000 g cabbage (2.2. lbs, cut into about 1-inch squares)
- 2 carrots (large, shredded)
- 6 garlic cloves (very thinly sliced) (see note 1)
- 1 red chili pepper (seeds removed and thinly sliced)
- 100 ml olive oil (1/3 cup + 1 Tbsp)
- 100 ml water (1/3 cup + 1 Tbsp )
- 200 ml white vinegar (3/4 cup + 1 Tbsp, 5% acetic acid)
- 50 g honey (2-1/2 Tbsp )
- 2 level Tbsp kosher salt (or sea salt)
- 1 tsp coriander seeds (very finely ground)
Instructions
- Mix the cabbage, shredded carrots, garlic, hot pepper and coriander and transfer into a 2 qt jar, packing tightly.
- In a small sauce pan, bring the water, olive oil, vinegar and salt to boil. Stir to dissolve the salt. Add the honey, stir and bring to boil again.
- Pour the hot pickling marinade over the cabbage then toss the cabbage with two large spoons. You can enjoy the cabbage immediately. Cover the rest with a lid and let cool to room temperature then refrigerate. It will only get better and better from then on.
Notes
Note 1 - Fresh garlic adds a lot of flavor but if you are worried about your breath leave the garlic out or denature it before adding in. Denaturing garlic is a simple process of heating it up to 140F to deactivate the enzymes responsible for the peculiar pungent aroma. It can be done in a microwave (I zap it on high for 10 seconds or so) or by blanching in hot water for a minute or so.
Note 2 - Pickled cabbage can be stored in a refrigerator for up to 2 weeks or even longer but will get more sour (starting to resemble sauerkraut) with time.