Move Over Kimchi, Pickled Cabbage is the New Korean Favorite!

Move over Kimchi, Pickled Cabbage is the new Korean Favorite!

Pickled cabbage is a traditional Korean dish that is gaining popularity all over the world. It's delicious, nutritious, and easy to make. Let's take a closer look at this underrated dish.

Pickled cabbage is made by pickling white cabbage in vinegar or brine. The cabbage is then often flavoured with spices such as ginger, garlic, and sesame oil. The end result is a tangy, crunchy, and slightly spicy dish that is perfect for snacking or adding flavour to meals.

Pickled cabbage is a great source of Vitamin C and other antioxidants. It is also low in calories and carbs, making it a perfect diet-friendly snack. Plus, the vinegar used to pickle the cabbage helps to improve digestion and detoxify the body.

Pickled cabbage can be enjoyed on its own as a snack, or added to rice bowls, tacos, salads, and other dishes. It's the perfect way to add some extra flavour and nutrition to your meal. Give it a try today!

Kimchi making 101: How to make your own delicious pickled cabbage at home

There's nothing quite like the taste of homemade kimchi, is there? If you're looking to make your own, this guide will show you how it's done.

In order to make kimchi, you will need: 1 head of red or napa cabbage 1 cup of white vinegar 1/2 cup of water 3 tablespoons of sugar 1 tablespoon of salt 1 teaspoon of pepper flakes 2 cloves of garlic, minced 1/2 onion, diced 1 (15 ounce) can of chickpeas, drained and rinsed 2 tablespoons of chopped fresh cilantro 1 (14 ounce) can of diced tomatoes

Start by cutting the cabbage into quarters and removing the core. Shred the cabbage into thin strips and place in a large bowl. In a small saucepan, combine the vinegar, water, sugar, salt, and pepper flakes. Heat over medium heat until boiling. Pour over the shredded cabbage and mix well. Add in the garlic, onion, chickpeas, cilantro, and tomatoes. Mix well and store in a sealed container in the fridge for at least 2 days before serving. Enjoy!

Russian Style Pickled Cabbage: A Surprising New Twist on an Old Favorite

Russian Style Pickled Cabbage is a surprising new twist on an old favorite. It's a delicious way to add flavor and nutrition to your meals.

Pickled cabbage is a traditional Russian dish that's been enjoyed for centuries. The version I'm sharing with you today is made with sour cream, which gives it a unique, creamy flavor.

It's easy to make and can be stored in the fridge for up to two weeks. Serve it as a side dish or add it to your favorite recipes. Here's how to make it:

Ingredients:

1 head of cabbage, shredded 2 cups of sour cream 3 cloves of garlic, minced 1/2 teaspoon of salt 1/4 teaspoon of black pepper 1 tablespoon of white vinegar 1 tablespoon of sugar Instructions: 1. In a large bowl, mix together the shredded cabbage, sour cream, garlic, salt, pepper, vinegar, and sugar until well combined. 2. Transfer the mixture to a large jar or container and store in the fridge for up to two weeks. Enjoy!

German Sauerkraut and Polish Kapusta - A Comparison of Two Classic Pickled Cabbage Recipes

Sauerkraut ("sour cabbage") and kapusta ("cabbage") are two classic European pickled cabbage recipes. Though both dishes use similar ingredients, they have very different flavors. Let's compare these two recipes and see which one comes out on top!

Ingredients for Sauerkraut: -1 head of cabbage -4 cups of water -1/2 cup of white vinegar -1/2 cup of salt -1 teaspoon of caraway seeds

Ingredients for Kapusta: -1 head of cabbage -3 cups of water -1/2 cup of white vinegar -1/2 cup of salt -1 teaspoon of caraway seeds -1 onion, sliced -1 carrot, shredded

To make sauerkraut, start by removing the outer leaves from the head of cabbage. Cut the cabbage in half and then slice it into thin strips. In a large pot, bring the water, vinegar, salt and caraway seeds to a boil. Add the sliced cabbage and stir gently to coat with the brine. Remove from heat and let cool to room temperature. Pack the sauerkraut into a sterilized jar, pressing down so that all the liquid is covered by the cabbage. Cover and refrigerate for at least 2 weeks before serving.

To make kapusta, start by removing the outer leaves from the head of cabbage. Cut the cabbage in half and then slice it into thin strips. In a large pot, bring the water, vinegar, salt and caraway seeds to a boil. Add the sliced cabbage and onion and stir gently to coat with the brine. Remove from heat and let cool to room temperature. Pack the kapusta into a sterilized jar, pressing down so that all the liquid is covered by the cabbage. Cover and refrigerate for at least 2 weeks before serving

The Surprising Health Benefits of Eating Pickled Cabbage

Pickled cabbage is a great way to add some delicious, nutritious and healthy vegetables to your diet. Here are some of the health benefits you can expect from eating pickled cabbage:

1. Pickled cabbage is a good source of vitamin C.

One cup of pickled cabbage contains about 50% of the Daily Value (DV) for vitamin C. Vitamin C is an important nutrient that helps protect your body against infection and supports wound healing. It also plays a role in collagen production, which helps keep your skin looking young and healthy.

1. Pickled cabbage is a good source of fiber.

One cup of pickled cabbage provides 5 grams of dietary fiber, which is 20% of the DV. Dietary fiber is important for digestive health, and can help reduce the risk of heart disease and other chronic health conditions like obesity and type II diabetes.

1. Pickled cabbage is low in calories.

A one-cup serving of pickled cabbage contains only 10 calories, making it a great choice if you're trying to lose weight or maintain a healthy weight.

1. Pickled cabbage may help reduce inflammation.

The antioxidants found in pickled cabbage may help reduce inflammation throughout the body, which could help improve overall health and reduce the risk of chronic diseases like heart disease and cancer.