Easy Pickled Red Cabbage Recipe (2024)

FAQs

Why add vinegar to red cabbage? ›

When cooked in an alkaline liquid like water, red cabbage turns blue. Adding vinegar, lemon juice, or another acid helps the cabbage to retain its red-purple color. Vinegar is also a bright flavor complement to the bold, earthy taste of the cabbage.

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 These antioxidants have properties that help to reduce inflammation in our bodies, as well as protect our hearts. 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!

The red cabbage liquid has a blue-violet color, but when it comes in contact with acidic substances it becomes red, while in contact with basic substances it becomes green and even yellow. Lemon juice being acidic turns red in contact with red cabbage juice.

Substances such as lemon juice and vinegar turn the cabbage juice red because they are acidic.

Yes, it is possible to eat too much sauerkraut. Consuming large amounts of sauerkraut can lead to digestive discomfort, such as bloating and gas. Additionally, sauerkraut is high in sodium, which can contribute to high blood pressure and other health problems if consumed in excessive amounts.

Crisp it up: Shredded cabbage stays perky if it's soaked in cold water. This also helps cut the pungent edge. Drain well before combining with other ingredients.

Traditional pickle making includes canning, which uses high temperatures to sterilize and create an airtight seal that further preserves the contents from spoilage. Quick pickling uses the same basic ingredients as traditional pickling but you skip the canning process and store them in your refrigerator.

Packed with phytosterols (plant sterols) and insoluble fiber, cabbage can help keep your digestive system healthy and bowel movements regular. It fuels the good bacteria in your gut that protects your immune system and produces essential nutrients.

Why do you boil vinegar when pickling? ›

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.

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.

A 5 gallon stone crock is the ideal size for fermenting about 25 pounds of fresh cabbage or cucumbers. Food grade plastic and glass containers are excellent substitutes for stone crocks. Other 1 to 3 gallon nonfood grade plastic containers may be used if lined with a clean food grade plastic bag.

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.

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.

If you add vinegar it will stay the original color. The reddish pigment in the cabbage acts as a pH indicator like litmus paper. Your method of cooking is alkaline which isn't bad but would change the color of cabbage.

Red cabbage offers another bonus: It's rich in natural pigments called anthocyanins, which new research suggests may help boost insulin production and lower blood sugar levels. Finally, cabbage is often prepared with vinegar, which can help lower the GL of your whole meal.

I prefer to keep it simple – fresh lemon juice does the job just as well. Add a little salt and the two combine to help draw out some of the fluid and bitterness, making the cabbage slightly softer and easy one the palate.

The color of the cabbage indicator will change to red or pink if the solution is an acid and it will change to green or yellow if it is a base. It will remain purple or blue if the test solution is neutral.