Classic Pickled Cabbage Recipe

In this recipe, you will pickle some cabbage using a vinegar solution.

Ingredients

-1/2 head of cabbage, shredded

-1 cup white vinegar

-1/2 cup water

-1 tablespoon granulated sugar The ingredients are pretty simple and so is the preparation. Just mix together the shredded cabbage, vinegar, water and sugar in a jar or container. Make sure the mixture is fully submerged in the liquid. Cover with a lid and refrigerate for at least 24 hours before serving. The pickled cabbage will keep in the refrigerator for up to 2 weeks. Enjoy!

Sweet and Sour Pickled Cabbage

This is a delicious and tangy pickled cabbage recipe that is perfect for a side dish or appetizer.

Ingredients:

1 head of cabbage, shredded

1 cup white vinegar

1 cup water

1/2 cup sugar

1 teaspoon salt

1/2 teaspoon mustard seed

1/4 teaspoon celery seed

Instructions:

1. In a large bowl, combine the vinegar, water, sugar, salt, mustard seed and celery seed. Stir until the sugar has dissolved. Add the cabbage and stir until well coated. Let sit for at least 2 hours, stirring occasionally. The longer it sits, the more flavors will develop.Store in an airtight container in the fridge for up to 2 weeks.

Spicy Pickled Cabbage

This recipe for spicy pickled cabbage is a great way to use up leftover slaw or cabbage. It's easy to make, and the flavors are fantastic!

Ingredients:

1 head of cabbage, shredded 1 cup white vinegar 1 cup apple cider vinegar 1 cup water 1/2 cup sugar 2 teaspoons salt 1 teaspoon celery seed 1/2 teaspoon crushed red pepper flakes 1 garlic clove, minced Instructions:

In a large bowl, combine the shredded cabbage, white vinegar, apple cider vinegar, water, sugar, salt, celery seed, crushed red pepper flakes, and garlic cloves. Mix well and let sit for at least 2 hours. Drain off any excess liquid and store in an airtight container in the fridge. The pickled cabbage will keep for up to 2 weeks. Enjoy!

Asian Pickled Cabbage

Asian pickled cabbage is a type of kimchi, a spicy and sour fermented cabbage dish that is popular in Korea. Unlike traditional kimchi, which is made with napa cabbage, asian pickled cabbage is made with savoy cabbage. Savoy cabbage has a more delicate flavor than napa cabbage and a slightly softer texture, which makes it perfect for pickling.

To make asian pickled cabbage, you will need:

1 head savoy cabbage, cored and thinly sliced

1 cup rice vinegar

1/2 cup sugar

1 teaspoon salt

1 garlic clove, minced

1 teaspoon ginger, minced

1 jalapeno pepper, seeded and diced

In a large bowl, combine the vinegar, sugar, salt, garlic, ginger and jalapeno pepper. Add the savoy cabbage slices and stir to coat them evenly with the pickling mixture. Cover the bowl and let it sit at room temperature for at least 2 hours or overnight. Store in an airtight container in the refrigerator for up to 2 weeks.

German Pickled Cabbage

There are certain foods that seem to bring people together. While the origin of these dishes is often debated, one thing is for sure: they all evoke a sense of nostalgia and comfort. German pickled cabbage is one such food.

This dish is said to have originated in the southern parts of Germany, but can now be found all over the country. It's made with finely shredded cabbage that's been boiled in vinegar and then stored in a jar or container. The pickled cabbage can be eaten as a side dish or added to other dishes like soups or sandwiches.

One of the things that makes German pickled cabbage so special is its unique flavor. The vinegar provides a tartness that's offset by the sweetness of the cabbage. This flavor profile makes it a perfect accompaniment to a variety of dishes.

If you're looking for a new way to enjoy cabbage, give German pickled cabbage a try!