Pickled purple cabbage is a great home-made probiotic food to strengthen our immune system in winter. It is cheap and easy. Pickled purple cabbage helps to strengthen the intestinal flora with the useful bacterias produced in it through fermentation.
Pickled purple cabbage is a very healthy and diet-friendly recipe because it contains very little calorie. With this homemade pickled purple cabbage recipe, your pantry will be colorised nicely and your salads will be much tasty and healthier. Here are the ingredients and step-by-step instructions for pickled purple cabbage.
How to Make Pickled Purple Cabbage
- Purple cabbage (1piece)
- Citric acid (1/2 teaspoon)
- Rock salt (1,5 tablespoons)
- Vinegar (1 cup)
How to Make Pickled Purple Cabbage Step-by-Step
1- First of all wash and dry the purple cabbage.
2- Then cut it into two pieces.
3- Then cut the each half into 2 parts.
4- You can thinly chop each piece with a knife.
5- You can also achieve a similar cut with a vegetable slicer.
6- When the chopping is done, transfer the chopped cabbages into a large bowl.
7- Add the citric acid and salt.
8- Give a good mix with your hands until the purple cabbage becomes juicy.
9- This process takes around 10 minutes. Now you can add the vinegar.
10- After adding the vinegar, continue to mix until all gets the vinegar.
11- Let the cabbages rest for 10-15 minutes.
12- Now you can transfer them into suitable mason jars.
13- After transfering the cabbages, you can pour the remaining sauce into the jars equally.
14- Close the lids and turn the jars upside down for a little while so that the sauce spreads equally.
15- The pickled purple cabbage will be ready for consumptipn after saving it in the regrigerator for 3 days.
16- You can save the pickled purple cabbage in the refrigerator for 3 months.