Pickled Red Cabbage
ฝัง
- เผยแพร่เมื่อ 5 ธ.ค. 2023
- It's common to add the pickling liquid when pickling red cabbage while it's still warm or hot. Here's why:
Better Absorption: Warm or hot pickling liquid can help the flavors penetrate the cabbage more effectively. The heat helps to slightly soften the cabbage, allowing the brine to infuse more deeply.
Improved Flavor Development: The heat can also help to meld the flavors of the brine (vinegar, sugar, salt, and any spices) together, resulting in a more harmonious and robust pickle.
Sterilization: Pouring hot liquid into the jars can also help with sterilization, reducing the risk of bacterial growth.
However, there are a few things to keep in mind:
Jar Safety: Make sure the jars are heat-resistant and can handle the thermal shock of hot liquid. Gradually warming the jars before adding the hot liquid can help prevent cracking.
Cooling Before Refrigerating: After adding the hot liquid and sealing the jars, allow them to cool to room temperature before placing them in the refrigerator. This gradual cooling process can help develop the flavors and prevent temperature shock in your refrigerator.
Crispness Preference: If you prefer a crunchy pickle, you might cool the brine slightly before adding it to the cabbage. However, most recipes call for adding the brine while still warm.
In summary, warm or hot pickling liquid is generally preferred for flavor development and safety reasons. Just be sure to handle the jars carefully and allow for proper cooling before refrigeration.
👇 RECIPE BELOW
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The ingredient list for making pickled red cabbage:
Red cabbage: 1 medium-sized head
Vinegar: 1 cup (white or apple cider vinegar)
Water: 1 cup
Sugar: 1/4 cup (adjust to taste)
Salt: 1 tablespoon (adjust to taste)
Optional spices (any combination of the following):
Mustard seeds: 1 teaspoon
Peppercorns: 1 teaspoon
Garlic cloves: 2-3, peeled and slightly crushed
Bay leaves: 1-2
Remember, you can adjust the sugar, salt, and spices quantities according to your taste preferences. The above quantities are a good starting point for a standard batch of pickled red cabbage.
My recipe
2 ½ litres Vinegar
2 ½ liters Water
1 kilo sugar
220g salt
I make in bulk
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You can't buy it in Taiwan or most of what you create. Love your videos, reminds me of living in Wales as a kid, thanks for bringing these British recipes, thanks Rik
Wow, you are welcome - I've been in Thailand for 20 years. It's the same here - but I can make it. It helps a few folks here. Keep safe in Taiwan, and thank you for your comment - I always love to know where folks are. Best, Rik
Hi Rik, absolutely love your show - can I make a request for more like todays show ? preserving foods is such a money saver without forfeiting any quality. Many thanks.
OK. Thank you. Best, Rik
Hi, I do enjoy pickling and will make this . Just a note, the proportions in your “small” recipe and the bulk recipe are very different. (Unless my maths is wrong?!) you multiply the liquids by 10 (1 cup=250ml) but the sugar 1/4 cup (50g) x 10 would be 500g, not 1 kg, similarly for the salt. I think I will halve the bulk recipe since you actually mad3 that and would have experienced that working. Cheers from Aus 🇦🇺
Thanks for the tip! Thank you. Best, Rik
Cheers Rik, thanks for sharing!👍
Thank you. Best, Rik
Gonna try this Rik. My misses loves pickled red cabbage. 😉👍
I prefer white cabbage. 😃👍
It's all done the same way, mate - unless you make sauerkraut, which is a different procedure. Best, Rik
In Thailand,where do you get your jars???
These jars are from Yok in Chiangmai - any reasonable bakers shop stock also you can get from Makro. Best, Rik
Looking good 👍
Thank you. Best, Rik
So good on a sandwich! Better than coleslaw!
❤❤
Thank you. Best, Rik
Thank you!
Would it be alright to cool the brine to room temperature before pouring on the cabbage? I am trying to add more raw veggies in the diet and hence don’t want to warm the cabbage.
Yes indeed! Thank you. Best, Rik
Thanks for sharing!
I have a question: Why do you boil the solution? what if you just pour it in the jars without boiling it?
Boil to infuse all of the ingredients and it keeps it sterile before adding in the jars. Thank you. Best, Rik
@@BackyardChef Thanks for the explanation.
IS THIS SOUR OR SWEET...
I WOULD LIKE TO TRY BOTH BUT DONT HAVE A RECIPE FOR EITHER ...
SO I MIGHT TRY THIS ONE...
❣❣❣
Hope you enjoy. Best, Rik
Is there a way to preserve red cabbage in jars like this without vinegar? I’m not a fan of the vinegar taste but love red cabbage. Thanks x
Yes, you can preserve red cabbage in jars without using vinegar by using fermentation, which naturally preserves the cabbage and enhances its flavor and nutritional value. Here’s a basic method to ferment red cabbage:
1. Prepare the Cabbage:
- Shred or finely chop the red cabbage.
- Mix the cabbage with a generous amount of salt (about 1.5 to 2% of the weight of the cabbage). Salt helps to draw out moisture from the cabbage and create a brine.
2. Pack the Jars:
- Tightly pack the cabbage into clean jars, pressing down firmly to eliminate air pockets and ensure the cabbage is submerged under its own brine. It’s crucial that the cabbage stays below the level of the liquid to avoid mold.
3. Seal and Ferment:
- Leave a bit of space at the top of the jar to allow for expansion. Close the jar with a lid, but not too tightly; the gases produced during fermentation should be able to escape.
- Keep the jars at room temperature, away from direct sunlight. The ideal fermentation temperature is around 18-22°C (65-72°F).
4. Monitor the Fermentation:
- Check the jars daily to ensure the cabbage remains submerged, pressing down if needed.
- Fermentation duration can vary depending on temperature and desired sourness, typically between 1 to 4 weeks.
5. Storage:
- Once the cabbage is fermented to your liking, tighten the lids and store the jars in the refrigerator. This slows down the fermentation process and preserves the cabbage for several months.
This method uses the natural lacto-fermentation process, where beneficial bacteria (lactobacillus) convert sugars into lactic acid, acting as a natural preservative.
Best, Rik
@@BackyardChef thank you so much x
Just watched your video to be honest it’s very good, but why are you using spoons,cups, buckets and spades for ur measurements? Why not give weights in grams or is this a kindergarten recipe?
Guess what I live in Asia (as I have for 20 years) and surprisingly its all grams and Kilograms, Kilometers - No I cant be bothered to work out recipes to suit all the moaning folks on here - if you would like to watch someone else cook in the measurement and the times you prefer please go do so. Best, Rik
Nice reply Rik. There are a myriad of easy conversion tools on line, some people are just lazy !! I too live in Asia ( Thailand), and find your recipes excellent to bring the taste of home in. @@BackyardChef 🙂
Rude! It may serve you well to learn some basic manners Sir!
No harm in asking, though there are conversion tools out there. The problem is the way you put your question, there’s absolutely no reason to be rude. Grace and respect