Quick Pickled Cabbage

Step 1

Remove the outer leaves and core. Slice the cabbage into four and remove the center. Then shred using a mandolin or a sharp knife. (Refer to the photos on the blog.)

Step 2

Layer the cabbage and pickling salt in a large glass or stainless-steel bowl. Cover them and place them in the fridge for up to 24 hours.

Step 3

Once done salting, rinse the cabbage well, then drain thoroughly. You can lay it over a kitchen towel (careful, it will stain pink) or paper towels for some time to absorb all the moisture.

Step 4

While the cabbage is drying, sterilize your jar and utensils. Wash them well with soapy water, then sterilize them in boiling water for 10 minutes. You can also let them dry in the oven (with no rubber/plastic or other non-heat-proof elements) for about 10-12 minutes at 325ºF/160ºC or until dry.

Step 5

Prepare the pickling liquid. In a large, stainless-steel saucepan, add the vinegar, sugar, water, and spices. Bring to a boil over medium-high heat and occasionally stir to help dissolve the sugar. Reduce heat and let it boil gently for 5 minutes. Then sieve the liquid to remove the spices.

Step 6

Pack the shredded cabbage tightly in your jar – but leave room for the pickling liquid. Pour over the hot liquid. Make sure to leave ½ inch (1cm) headspace. Tap the jar to remove any air bubbles. Add a bit more liquid if needed – the cabbage needs to be covered. Wipe the rim then close the jar tightly.

Step 7

Leave on the countertop for 2-6 hours to cool down to room temperature. Shake occasionally. After that, place it in the fridge. Let it pickle for 24 hours before enjoying it.

Step 8

Keep in an airtight jar in the fridge for up to 3 weeks.