Spicy Pickled Cabbage

Great as a condiment or a side; Spicy pickled cabbage is beyond easy to make, it requires very little special equipment, and the results are delicious.

Pickled Cabbage is not like Sauerkraut; Sauerkraut is finely cut raw cabbage that has been fermented by various lactic acid bacteria. It has a long shelf life and a distinctive sour flavor, both of which result from the lactic acid formed when the bacteria ferment the sugars in the cabbage leaves.

Vinegar based pickling is a much faster process than fermentation pickling. In its quickest form, you'll just boil a vinegar solution, pour it over the the object of your pickling desire, let it all cool and stash it in the fridge.

For maximum preservation power, you'll want to brine the vegetables, then drain them, then boil them in a vinegar solution. Package the vegetables and liquid into jars, cover them in the remaining hot vinegar solution and can them.

Either way, the vinegar’s acetic acid will increase the the vegetables’ acidity and kill off any existing microorganisms, which will help prevent prevent short-term spoilage.

This recipe makes about 5 to 6 x 1 pint or 500 ml jars. Spicy Pickled Cabbage can be high in sodium. Keep this in mind if you're watching your salt intake.

1 medium head red cabbage

10 Red Thai Peppers 2 per jar

1 clove garlic, finely minced

1 medium Onion

3 cups water

3 cups apple cider vinegar

3 heaping tablespoon sugar

3 teaspoon salt

1/4 teaspoon black pepper

Mandoline Slicer or a sharp knife

Large Bowl

Pot

Ladle

Canning

Funnel

6 x 1 pint or 500 ml canning jars & lids

Cut, core and shred cabbage finely with a mandoline slicer or very sharp knife, and place cabbage in a large bowl.

Cut Thai peppers diagonally and place them in the large bowl with the cabbage.

Thinly slice the onion and add it to the large bowl.

Thoroughly mix and using the canning funnel stuff the cabbage into the jars.

Place water, vinegar, salt, and sugar in a pot, gently hear the pot and whisk the ingredients until the sugar and salt is dissolved. Stir in the minced garlic and black pepper.

Pour the hot brine over the cabbage and seal, let the jars cool to room temperature about 4-6 hours before transferring to the fridge to chill.

Your Spicy Pickled Cabbage should be ready in 3 days to 1 week before serving.