Description
Sweet and Tangy Pickled Cabbage is a vibrant, crunchy, and flavorful fermented vegetable dish combining purple and green cabbage with carrot, onion, and garlic, all balanced by a tangy vinegar and sweet palm sugar brine. Perfect as a refreshing side or condiment, this easy-to-make pickle offers a delicious burst of sweet, sour, and savory notes to complement a variety of meals.
Ingredients
Units
Scale
Vegetables
- 9 oz purple cabbage, chopped
- 5 oz green cabbage, chopped
- 2 oz onion, sliced
- 1 medium carrot, julienned
- 2 cloves garlic, sliced
Pickling Brine
- 1 cup distilled vinegar
- 3 oz palm sugar, pounded
- 5 tsp sea salt
- 2 cups boiling hot water
Instructions
- Sterilize Jar: Thoroughly sterilize a glass jar and allow it to dry completely to ensure no contaminants affect the pickling process.
- Prepare Vegetables: Chop the purple and green cabbage, slice the onion and garlic, and julienne the carrot, then set all aside.
- Pound Palm Sugar and Boil Water: Using a mortar and pestle, pound the palm sugar until slightly crushed to help it dissolve. Meanwhile, bring water to a boil.
- Assemble in Jar: Place all prepared vegetables into the sterilized glass jar, then add the pounded palm sugar, sea salt, and distilled vinegar over them.
- Add Boiling Water and Mix: Pour the boiling hot water into the jar last. Close the lid tightly and shake well until the palm sugar and salt are fully dissolved.
- Fermentation: Leave the jar at room temperature for 24 hours allowing the flavors to develop and the vegetables to slightly pickle.
- Refrigerate and Store: After 24 hours, open the lid briefly to release any built-up air, then close it tightly again and store the jar in the refrigerator to maintain freshness.
- Consume: This pickled cabbage can be enjoyed as needed and is best consumed within 3 weeks for optimal taste and texture.
Notes
- This pickled cabbage is sweet, tangy, and crunchy—ideal for those craving a flavorful yet healthy side dish.
- Ensure the glass jar is properly sterilized to prevent unwanted bacterial growth during fermentation.
- The palm sugar adds a unique depth of sweetness that complements the vinegar’s tang.
- Shake the jar well after adding boiling water to help dissolve the sugar and salt fully.
- Consume within three weeks to maintain freshness and best flavor.
Nutrition
- Serving Size: 1/10 of recipe (~110g)
- Calories: 45 kcal
- Sugar: 5 g
- Sodium: 750 mg
- Fat: 0 g
- Saturated Fat: 0 g
- Unsaturated Fat: 0 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 2 g
- Protein: 1 g
- Cholesterol: 0 mg
