Pickled Cabbage A Tasty Superfood Recipes

Steps:

• 1. Core cabbage and cut into 2 inch pieces. Toss cabbage, onion, and salt together. Place in a large colander and set over a large bowl. Cover with a towel or plastic wrap and let sit at room temperature for several hours until cabbage wilts down to half its original volume. Stir it occasionally during this time. Pour off any liquid that accumulates in lower bowl. When mixture seems to be about half in volume from original, pack mixture loosely into 6 half pint or 3 pint jars that have been sterilized. Set aside while making pickling juice.
• 2. Bring all remaining ingredients to a boil and simmer for 2-3 minutes. Remove from heat and carefully pour liquid into jars with cabbage mixture, leaving about 1/2 inch head space at top of each jar. Place lids on jars. Allow to cool and place in refrigerator where they will keep for up to 3 months.

Steps:

• Place cabbage into a large bowl. Sprinkle with salt and mix to distribute. Let stand for 20 minutes, mixing with your hands every few minutes.
• Pour out excess salt water from the cabbage. Add vinegar and sugar; mix well. Cover the bowl and refrigerate for 24 hours.

Steps:

• Cut the top off Chinese cabbage and reserve for another use. Trim the base of the cabbage, discard, and then cut the remaining cabbage into 2-inch slices. Place cabbage slices in a bowl and add garlic, chilies, sugar and salt. Stir to combine. Spoon or pour into a jar and seal. Let sit in the refrigerator for 3 days.

Steps:

• In a large bowl, place cabbage, garlic and peppercorns. In a saucepan, bring water, vinegar, salt and sugar to a simmer until sugar and salt dissolves. Pour over cabbage; cover. Let stand 2 hours. Transfer to jars, if desired; seal tightly. Refrigerate 48 hours before serving and up to 1 month.

Steps:

• Place the shredded cabbage in a colander over the sink and sprinkle with salt. Leave for 2-3 hours, then drain and wash away the salt. Pay dry with a clean tea towel.
• Put the vinegar, wine, sugar, peppercorns and bay leaves into a big, wide saucepan and simmer until the liquid has reduced by about half. Set aside for 10 mins to infuse.
• Strain through a fine sieve into a jug or bowl, and discard the peppercorns and bay leaves. Put the cabbage and mustard seeds into a big bowl, and then pour the strained liquid over. Transfer the cabbage and pickling liquid into sterilised jars and seal. Will last for a month in the fridge.