Turmeric Pickled Cabbage
Follow this step-by-step Turmeric Pickled Cabbage Recipe to create a delicious piquant addition. With the help of the beneficial turmeric spice and the pickling process, a fresh cabbage is transformed. Use as an appetizer, in sandwiches or side dish.
Equipment
- 1 Airtight Glass Jar (1/2 quart - 1/2 liter, approximately - safe for pickling)
Ingredients
- 16 cups Cabbage (shredded, about 1 cabbage depending on the size)
- 1 tbsp Coarse Salt
- 1 tsp Turmeric (spice)
- 1/4 tsp Ground Black Pepper
- 1 tbsp Apple Cider Vinegar (organic, without additives)
Instructions
- Gather the ingredients.
- Thoroughly rinse the cabbage. Shred manually or in a food processor (using a coarse shredding disk).
- Place the cabbage in a large bowl.
- Sprinkle 1 tbsp coarse salt.
- Manually crunch the cabbage for about 5 minutes or until it becomes mellow and lets out juices.
- Add the spices and the vinegar. Mix well.
- Pack the cabbage tightly into an airtight glass jar that's safe for pickling.
- The cabbage lets out juice that mixes with the vinegar. Add it to the jar, making sure that all the cabbage is covered with the liquid.
- Close the lid of the jar and set it aside for about 1 week. Place the jar on a tray since liquid often seeps out of the jar.
- Refrigerate after opening.
Notes
For best results, use fresh cabbage.
The cabbage losses volume and condenses in the pickling process.
Use clean airtight glass jars suitable for pickling.
Serve the ready pickled cabbage with clean utensils only.
Refrigerate after opening.
The preparation time does not include the pickling time that lasts several days.