This recipe is quick pickling, not fermentation! So, this recipe is less technical and will last about 2-3 weeks in the fridge. This recipe is great to use to increase the longevity of your veggies. It is also great for your gut health as it provides a source of probiotics. You can be creative with what you pickle, so you can use onions, jalapeños, cucumbers and more in place of the cabbage. These can be used in many versatile dishes to add a freshness to, including salads, tacos, bowls, and as a side dish.
What you’ll need:
- 1 cup of red cabbage, thinly sliced
- 3/4 cup of apple cider vinegar or white vinegar
- 1 tsp of sugar
- 1/2 tsp of salt
- glass jar with a tight lid (ie. Mason jar, old jam jar)
If you have more cabbage, feel free to use it all and just use the ratio of cabbage to vinegar, making sure that the cabbage is fully covered once it’s in the jar.
- Thinly slice the cabbage using a knife carefully or a mandolin.
- In a mason jar, add all of the ingredients and cover with a lid then give it a shake. Make sure that all of the cabbage is completely covered with liquid, if it’s not then add more vinegar.
- Let it sit for 1-2 hours at room temperature.
- Refrigerate for 2-3 weeks.