Easy Pickled Red Cabbage Recipe (2024)

FAQs

How long does pickled red cabbage last in a jar? ›

Pickled red cabbage will last in a tightly sealed jar for about two weeks in the refrigerator. Keep in mind that this is a quick pickling recipe, NOT a canning recipe. You would need to follow the appropriate instructions regarding food safety and cleanliness if you were looking to make a shelf-stable canned cabbage.

2,3 Additionally, red cabbage also contains high amounts of vitamin C and vitamin K. 3 Together, these two nutrients assist with skin health, wound healing, blood clotting and bone health! 4,5 This pickled red cabbage packs a punch in both flavor and nutrition.

A whole cabbage can be a big commitment, it goes a long way. But pickling, which preserves the cabbage, is a delicious way to deal with any excess. Use half the cabbage for this, as it stores well, and the other half can be eaten raw. Pickled cabbage – great in a bun – with a sausage or pork or on its own.

Letting finely shredded or chopped cabbage soak in water for one minute can help the veggie stay light, fresh, and crisp for longer, while also diluting some of its strong flavors and avoiding a stale taste.

Choose a fresh firm red cabbage. Pickles and chutneys are only as good as the ingredients you use. Use crisp, fresh cabbage because if you start with limp cabbage you will end up with soft pickled cabbage and no crunch.

Quick pickling, or refrigerator pickling, involves a simple boil-and-pour method of pickling. You take all of your ingredients, apart from the product that is being pickled, and bring them to a boil. The heating process helps activate the flavors in the brine and marry them together.

While cabbage offers lots of vitamins and minerals your body needs, there can be a downside to eating cabbage. Cruciferous vegetables like cabbage can cause gas, bloating and diarrhea. It's best to slowly introduce these vegetables into your diet and gradually increase your intake.

Purple cabbage is a nutrient-rich vegetable linked to a variety of health benefits, including reduced inflammation, a healthier heart, stronger bones, improved gut function, and maybe a lower risk of certain cancers. Purple cabbage, also referred to as red cabbage, belongs to the Brassica genus of plants.

Freeze the cooked, cooled red cabbage up to 3 months ahead, defrost completely, then reheat in a pan to serve. Wear rubber gloves when peeling red cabbage so your hands don't stain.

What to eat with pickled red cabbage? ›

Eat pickled purple cabbage as a side salad, or add to dishes like fish tacos, pulled pork, or barbecued beef. Keep unused portion refrigerated. It will stay fresh in the refrigerator for up to one week.

Sauerkraut is made by a process of pickling called lactic acid fermentation that is analogous to how traditional (not heat-treated) pickled cucumbers and kimchi are made. The cabbage is finely shredded, layered with salt, and left to ferment.

Cabbage, broccoli, cauliflower, and other cruciferous vegetables are common foods that cause flatulence and gas. These plants release sulfur-containing organic compounds, called glucosinolates, when the leaves are cooked and/or chewed.

Water, shredded red cabbage (54.12%), acetic acid, spirit vinegar, salt. For allergens, including cereals containing gluten, see ingredients in bold. Store in a cool, dry place. Once opened, keep refrigerated and use within 6 weeks.

“Additionally, cruciferous vegetables—like cabbage, kale, broccoli, cauliflower and Brussels sprouts—contain raffinose, an indigestible sugar. As it's fermented by bacteria in the gut, gas is produced, which is why you may experience flatulence and discomfort after eating these foods.

"As long as the pickles are kept cold, they can last upwards of 75 days unopened in the fridge," Andre shares. Once opened, any pickles should be stored in the fridge, submerged in brine, to maintain freshness for at least up to three months, according to the USDA.

You may also notice a strange or off smell if red cabbage is spoiling. Red cabbage should feel firm and robust, but if it starts to feel slimy or overly soft, it's likely past its prime. In any of these cases, it's best to discard the cabbage. Always store red cabbage in the fridge.

This quick-pickled cabbage recipe is not fermented, but it is simply brined in a hot vinegar-salt mixture and refrigerated. The pickled cabbage lasts only a week in the fridge, while sauerkraut is good for up to six months.

As long as the jar is sealed and if as you say in a jar, pickled red cabbage, is a very stable acidic food, which any normal sane person could keep indefinitely, or as part of some post-apocalyptic, bomb shelter stockpile, if you are some sort of “survivalist”.