Quick pickled red cabbage
Middle Eats · ♥ 7.7K likes · 197.7K views · 15 min video
Read about head cabbage in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- 1 whole red cabbage
Quarter the red cabbage and slice each quarter into thin strips, then scrunch by hand to break the layers apart.
Wash the cabbage twice in room temperature water, agitating and emptying, then drain and rinse.
- 2 tsp salt
- 1 tsp sugar
- ½ tsp citric acid
Work in the salt, sugar and citric acid, mixing thoroughly and folding from the bottom.
- 30 ml red grape or apple cider vinegar
- 35 ml fresh lemon juice
- 30 ml olive oil
Pour in the vinegar and lemon juice and crush the cabbage by hand so they penetrate, then mix in the olive oil.
Transfer to a clean jar, compact it, pour over all the liquid and refrigerate; the flavour intensifies over the following days.