Pickled Red Cabbage Recipe (Fermented)
If you’re looking for a side dish that’s tangy, vibrant, and good for your gut, fermented pickled red cabbage is an excellent choice. This tangy, crunchy side is loaded with probiotics and adds a beautiful pop of color to your meals. Plus, it’s super easy to make, and you can store it in the fridge for weeks. Great for sandwiches, tacos, or as a side to any meat dish, pickled cabbage is a healthy, tasty addition to your kitchen.
➡ Ingredients:
1 medium red cabbage, shredded
1 tbsp sea salt
2 cups filtered water
1/2 cup apple cider vinegar
1 tbsp honey or sugar (optional)
➡ Instructions:
1. Place the shredded cabbage in a large bowl and sprinkle with sea salt. Massage the salt into the cabbage until it begins to release its juices.
2. Pack the cabbage tightly into a clean, sterilized jar.
3. In a separate bowl, combine water, apple cider vinegar, and honey or sugar (if using). Pour the liquid over the cabbage in the jar, making sure it’s fully submerged.
4. Seal the jar and leave it on the counter for 3-5 days to ferment, checking daily to ensure the cabbage stays submerged in the brine.
5. After fermenting, transfer the jar to the refrigerator, where it can be stored for up to a month.
➡ Tips & Swaps:
Swap Idea: Use green cabbage instead of red for a milder taste.
Extra Flavor: Add some garlic, bay leaves, or peppercorns to the jar for extra seasoning.
Sweetened Version: Add more honey or sugar to the brine if you like your pickled vegetables sweeter.
