Too many people cook the red cabbage when they make it, it was great to see that you did't. I had a copy of my mother's recipe before she passed away, as it is I have been hunting everywhere on youtube becauce I lost my copy.. Yours is identical to my mums recipe.Thankyou so much. P.S. I could hear how cruchy the red cabbage was while you were eating it. You don't know how pleased I am to have the proper recipe again Best Regards Rob
Great video. Just how my mum used to make it with once small exception. She would put the shredded or cut cabbage, salted, in to a colander. Then put a plate on it, wrap massive rock in a tea towel and out it on the plate. The salt and the weight of the rock squeezed a hell of a lot of water out of the cabbage, so much that I’ve opened jars two or three years after pickling and it’s still crunchy. Thanks for sharing though.
So am I, your video was easy to understand and follow - I have that many copies of it now. By the end of tomorrow my first batch of pickle red cabbage will be on the shelf in the fridge thanks to you Best regards Rob
God bless you Catfish Kitchen. I've always wanted to make pickled red cabbage and now I'm inspired to do so. Can't believe you got 11 bottles for the price of 1! Can't wait to try out your recipe and techniques. Thanks a lot man - you're providing a valuable service for your viewers. All the best! Keep it easy
I've seen the green & red at an authentic Arabic restaurant for shawarmas & chicken cream chops I get both all on the wraps everytime I go there & when I tell you it's the best ever🙆 .. the crunch & flavor omg no pickles needed & I find it way better to eat on the wraps!🤗mmm good I'm gonna make this thanks!
FINALLY! I have all the ingredients and one nice red cabbage so wish me luck Paul, viewed the video again and that CRUNCH every time you ate some, sure did make my mouth water, lol....! xD
@@catfishkitchen4203 Finally made it, but just 1 head of red cabbage, in case I didn't like it,....you can be sure I'm making it again only this time with 4 heads, the stuff doesn't last long, its that good! Thanks Paul, hope the Boss and you had a great New Year's!
Why did you add salt for over night to remove water...and then re-add water and salted brine? Seems counter productive and there sure must be a reason?
OK I understand that for a larger amount but I'm doing one head of cabbage so I'm gonna use 1 cup of water 1 cup vinegar and a teaspoon of sugar and a teaspoon of salt and when I used the salt to get the moisture out you can do it right in the jar with seasalt especially if you're gonna rinse the salt out afterwards. You simply rinse inside the jar and dump salt water out and put your brine in. Just FYI. You wait long enough so skipping an unnecessary step or 3 helps greatly. Also with most of us not wanting to put 12 jars of red pickled cabbage in our fridge you should have at least explained how to seal the jars properly so you don't get people sick which is boiling them or heating the jars up in a pot of boiling water with the lid off till heated to atleast 160 degrees Fahrenheit then putting the lids on which Hermetically seals them and keeps all the oxygen out. You're welcome.
I'm proud to report that my scallions/green onions turned out very well. I now have a nice amount chopped and in my freezer. I kept shaking the container as they were freezing and they are all pretty much separated and it should be easy to take just what I need.
Awesome, hope you like the outcome, I have used 2 bottles of mine already, add a little to most everything, why not when it is so easy now that there cut and ready to use.
Ingredients 4 Medium heads of red cabbage (I used 3 large heads). 4 cups of water. 4 cups of vinegar. 1 tablespoon of granulated white sugar. 1 tablespoon of salt (for the brine). 2 cups of course salt, or as needed to salt the cabbage. Note: A lot of recipes call for 12 - 20 peppercorn, but IMO they do not add anything to the taste and they’re not a nice surprise when you bite down on an entire peppercorn. Directions Day #1 Shread all the cabbage to the desired size, I use a knife but a food processor would make fast work o fit. Remember to remove the core of the cabbage. Mix shredded cabbage and salt together, making sure all the cabbage comes in contact with the cabbage. Cover and set in the fridge for 24 hours, 12 hours would probably be fine if you’re in a rush. Day #2 Rinse all cabbage under running water, ensuring all salt is removed. Pack the cabbage in bottles/jars and tight as possible (careful not to break the bottles/jars, that would really suck). How to make the brine. In a large pot, add water, vinegar, salt, and sugar. Heat over medium heat until the sugar and salt are completely dissolved, only takes a few minutes. Let mixture cool and fill the bottles, making sure to cover all of the cabbage. Put the tops on the bottles/jars and store them in the fridge. The pickled red cabbage is ready to eat after 5 to 7 days, I think 7 days is best. I have no idea the shelf life of this as I eat mine pretty fast but I assume it is good for a few months as long as it stays cold. This is very easy to make, it is delicious and makes a nice addition to almost every meal, A little on the side adds a nice color to the plate and a delicious crunch to every bite.
I have never tried it as it is hard to get here and very expensive, but I see to reason why it would not work. Maybe try a small batch and see how it tastes.
Not sure, but the bottle I am eating now is at least 6 months old, I have more and not worried about it. With the vinegar and the cold, it should last a very long time.
Loved it! Never pickled anything before but I recently watched a salad recipe that calls for pickled cabbage and I thought hm maybe I can make that also.
it should turn out the same.. I've seen the green & red at an authentic Arabic restaurant for shawarmas & cream chops I get both all on the wraps everytime I go there when I tell you it's the best ever .. the crunch & flavor omg no pickles needed & I find it way better to eat on the wraps!🤗mmm good I'm gonna make this thanks!
That type of white spirit vinegar is the cheap synthetic vinegar made with just acetic acid and water in a factory. Using a traditional brewed vinegar gives your pickles a more complex flavour and aroma I think.
Shame i wont use this, because how many people have loads of room for 12 bottles. I wouldnt want to make just one bottle. People with kiddies dont have much room in their fridge with ordinary shopping. PLUS WHY DOES MANY OF THESE PEOPLE NOT TELL YOU HOW LONG YOU CAN KEEP IT? PLUS I DIDNT HEAR MEASUREMENTS OF THE BRINE. OFF TO TRY ANOTHER PICKLED CABBAGE, I WANT MINE TO LAST 6 MONTHS TO A YEAR, BUT NICELY DONE CATFISH!
![Great Color and Taste ! Red Cabbage Pickle DIY 🎀 [Wife's Cuisine]](/img/n.gif)
Written Recipe: thecatfishkitchen.com/pickled-red-cabbage/
Too many people cook the red cabbage when they make it, it was great to see that you did't. I had a copy of my mother's recipe before she passed away, as it is I have been hunting everywhere on youtube becauce I lost my copy.. Yours is identical to my mums recipe.Thankyou so much.
P.S. I could hear how cruchy the red cabbage was while you were eating it. You don't know how pleased I am to have the proper recipe again
Best Regards Rob
That is awesome, glad you found the video.
Best video I’ve seen on pickling red cabbage, thank you.
Thank you.
@@catfishkitchen4203 I'm almost ready to put the red cabbage in the jars.
Great video. Just how my mum used to make it with once small exception. She would put the shredded or cut cabbage, salted, in to a colander. Then put a plate on it, wrap massive rock in a tea towel and out it on the plate. The salt and the weight of the rock squeezed a hell of a lot of water out of the cabbage, so much that I’ve opened jars two or three years after pickling and it’s still crunchy. Thanks for sharing though.
So am I, your video was easy to understand and follow - I have that many copies of it now. By the end of tomorrow my first batch of pickle red cabbage will be on the shelf in the fridge thanks to you
Best regards Rob
I love everything about this video. so simple and so pure. thanks for posting
I’m trying this tomorrow after work. Looks good and crunchy too. Thanks for ur video
I love pickled cabbage thank you I’ll put maple 🍁 instead of sugar
I enjoyed watching your video. You did a great job explaining the process.
Glad you enjoyed it!
Looks really good! I love anything pickled and I’m gonna give this a try! Thanks!!
I have been making this for a long time, it is really good.
I'm going to give it a try too
God bless you Catfish Kitchen. I've always wanted to make pickled red cabbage and now I'm inspired to do so. Can't believe you got 11 bottles for the price of 1! Can't wait to try out your recipe and techniques. Thanks a lot man - you're providing a valuable service for your viewers. All the best! Keep it easy
Thanks for the awesome comment, I hope you give it a try.
I've seen the green & red at an authentic Arabic restaurant for shawarmas & chicken cream chops I get both all on the wraps everytime I go there & when I tell you it's the best ever🙆 .. the crunch & flavor omg no pickles needed & I find it way better to eat on the wraps!🤗mmm good I'm gonna make this thanks!
I have this with everything, I love it, hope yours turn out and you enjoy it as much as I do.
Best recipe. thanks
love this. cant wait to have a go.
FINALLY! I have all the ingredients and one nice red cabbage so wish me luck Paul, viewed the video again and that CRUNCH every time you ate some, sure did make my mouth water, lol....! xD
Good luck, I am sure it will be fine, You had a good teacher so you should work out...lol
@@catfishkitchen4203 Finally made it, but just 1 head of red cabbage, in case I didn't like it,....you can be sure I'm making it again only this time with 4 heads, the stuff doesn't last long, its that good! Thanks Paul, hope the Boss and you had a great New Year's!
That is awesome Joe, glad you gave it a try, even better that you liked it.
I really really love red cabbage
thank you I'm gonna try this recipe 🥗
I love the turkey in the background
Welcome to my life...lol
great video
Thank you.
Thanks so much for this lovely recipe ...
Could you please tell us if this brine works the same on any other vegetables and which ones?
Hello there I really like your video
But I have one question
Do we have to wash the salt of the cabbage
It it necessary
Thank you
Thank you for sharing :)
Nice one 👌
Thank you.
Thanks!!
It looks like you enjoyed that with your pad pak gai. 😀
lol, I sure did.
So how much water, sugar, vinegar and salt?????????
The link for the recipe is broken. Can you post the measurements for the water and vinegar mix? Thanks
Here you go, myasiandestination.com/pickled-red-cabbage-catfish-kitchen-recipe/
@@catfishkitchen4203 thank you!!!!
what type of vinegar did you use please?
How much water, salt and sugar
Your website is down, could you update the description with quantities for the brine? Thanks :)
Try it now, seems to work fine: myasiandestination.com/pickled-red-cabbage-catfish-kitchen-recipe/
Thanks, it is working for me now :)
Why did you add salt for over night to remove water...and then re-add water and salted brine? Seems counter productive and there sure must be a reason?
OK I understand that for a larger amount but I'm doing one head of cabbage so I'm gonna use 1 cup of water 1 cup vinegar and a teaspoon of sugar and a teaspoon of salt and when I used the salt to get the moisture out you can do it right in the jar with seasalt especially if you're gonna rinse the salt out afterwards. You simply rinse inside the jar and dump salt water out and put your brine in. Just FYI. You wait long enough so skipping an unnecessary step or 3 helps greatly. Also with most of us not wanting to put 12 jars of red pickled cabbage in our fridge you should have at least explained how to seal the jars properly so you don't get people sick which is boiling them or heating the jars up in a pot of boiling water with the lid off till heated to atleast 160 degrees Fahrenheit then putting the lids on which Hermetically seals them and keeps all the oxygen out. You're welcome.
Any prebiotics in the cabbage now?
How much sugar and salt to brine ?
Do we need to warm the water if we don't want to add any sugar at all?
I'm proud to report that my scallions/green onions turned out very well. I now have a nice amount chopped and in my freezer. I kept shaking the container as they were freezing and they are all pretty much separated and it should be easy to take just what I need.
Awesome, hope you like the outcome, I have used 2 bottles of mine already, add a little to most everything, why not when it is so easy now that there cut and ready to use.
Catfish Kitchen . I passed this on to my friends and family. It's so nice to have them ready to use and not getting slimy in the fridge.
First time watching your video ,,, I like it ,,, just wana know for that much of a water how much salt and sugar did u add ? thanks
Here is the link to the written recipe: thecatfishkitchen.com/pickled-red-cabbage/
I can't find the recipe..can you help? TH-cam will not open I just need how much sugar and salt in brime
Ingredients
4 Medium heads of red cabbage (I used 3 large heads).
4 cups of water.
4 cups of vinegar.
1 tablespoon of granulated white sugar.
1 tablespoon of salt (for the brine).
2 cups of course salt, or as needed to salt the cabbage.
Note: A lot of recipes call for 12 - 20 peppercorn, but IMO they do not add anything to the taste and they’re not a nice surprise when you bite down on an entire peppercorn.
Directions
Day #1
Shread all the cabbage to the desired size, I use a knife but a food processor would make fast work o fit. Remember to remove the core of the cabbage.
Mix shredded cabbage and salt together, making sure all the cabbage comes in contact with the cabbage.
Cover and set in the fridge for 24 hours, 12 hours would probably be fine if you’re in a rush.
Day #2
Rinse all cabbage under running water, ensuring all salt is removed.
Pack the cabbage in bottles/jars and tight as possible (careful not to break the bottles/jars, that would really suck).
How to make the brine.
In a large pot, add water, vinegar, salt, and sugar.
Heat over medium heat until the sugar and salt are completely dissolved, only takes a few minutes.
Let mixture cool and fill the bottles, making sure to cover all of the cabbage.
Put the tops on the bottles/jars and store them in the fridge.
The pickled red cabbage is ready to eat after 5 to 7 days, I think 7 days is best.
I have no idea the shelf life of this as I eat mine pretty fast but I assume it is good for a few months as long as it stays cold.
This is very easy to make, it is delicious and makes a nice addition to almost every meal, A little on the side adds a nice color to the plate and a delicious crunch to every bite.
I have a question. Can you reuse the brine to make more pickled cabbage?
I have never done it but it should work. If it is as good or not I don't know.
I don’t use the vinegar again in a pickle. I bottle it and use on chips/French fries. Yes, they go red but you get a really sharp taste.
None of the links for quantity of vinegar/water will open,can someone please just answer it please.
50/50 water, vinegar tablespoon of salt and sugar each, warm the brine until dissolved and let cool before adding to the jars.
Can you use apple cider vinegar?
Hi, can i use apple cider vinegar for this recipe? Thanks...
I have never tried it as it is hard to get here and very expensive, but I see to reason why it would not work. Maybe try a small batch and see how it tastes.
Just use plain white vinegar or malt vinegar. It’s way cheaper. After you’ve consumed the pickled cabbage, you get an awesome vinegar for your chips.
Blue board for veg? I like this fish logo on a board,anyway good recipes!
Oh no I used the wrong one....lol
Could you please tell me how long this will stay good for in the fridge!
Not sure, but the bottle I am eating now is at least 6 months old, I have more and not worried about it.
With the vinegar and the cold, it should last a very long time.
@@catfishkitchen4203Thanks for your prompt reply, I'm going to make this today.... I will let you know how it turns out!
Hope you're happy with it.
Loved it! Never pickled anything before but I recently watched a salad recipe that calls for pickled cabbage and I thought hm maybe I can make that also.
Hope you are staying safe and healthy in this pandemic.
is sugar necessary?
can i use green cabbage?
Well, you would have to change the name. I have never seen anyone do it but should work. You should give it a try and let me know how it goes.
it should turn out the same.. I've seen the green & red at an authentic Arabic restaurant for shawarmas & cream chops I get both all on the wraps everytime I go there when I tell you it's the best ever .. the crunch & flavor omg no pickles needed & I find it way better to eat on the wraps!🤗mmm good I'm gonna make this thanks!
Ms. Ladybug how did it turn out?
Ms. Ladybug ...any results on the green cabbage, yet?
What kind of vinegar do you use?
5% distilled white vinegar.
Catfish Kitchen Thanks for your reply 🙂
No problem.
That type of white spirit vinegar is the cheap synthetic vinegar made with just acetic acid and water in a factory. Using a traditional brewed vinegar gives your pickles a more complex flavour and aroma I think.
Shame i wont use this, because how many people have loads of room for 12 bottles. I wouldnt want to make just one bottle. People with kiddies dont have much room in their fridge with ordinary shopping. PLUS WHY DOES MANY OF THESE PEOPLE NOT TELL YOU HOW LONG YOU CAN KEEP IT? PLUS I DIDNT HEAR MEASUREMENTS OF THE BRINE. OFF TO TRY ANOTHER PICKLED CABBAGE, I WANT MINE TO LAST 6 MONTHS TO A YEAR, BUT NICELY DONE CATFISH!
This is not red cabbage it's purple cabbage
We do use any salt. 🥬