Pickled Cabbage

Pickling vegetables and fruits is a time honored culinary tradition with a wealth of benefits. The most important one being you can preserve food for long periods of time. They also make great snacks and garnishes. Pickled cabbage is an interesting variation that will make for a surprising addition to any meal. Cabbage has a wealth of health benefits to offer people. The pickling process preserves the health benefits of cabbage better than cooking.  It also makes it easy to digest the cabbage and transforms it from a meal to a snack. Pack it in your Vaya Tyffyn and eat alongside your lunch at work.

Health Benefits

Cabbage is a wonderful and much underestimated vegetable. It has a whole host of vitamins and nutrients that benefit people such as vitamins A, C, D, and even K. They protect the body from free radicals which can damage your cells. Cabbage also provides potassium, calcium, and magnesium, minerals that help you retain water and promote bone health. The magnesium can also help your body regulate its sleep schedule. It’s a great natural treatment for insomnia.

Some other benefits consuming cabbage regularly provides are:

• Lowers cholesterol levels
• Lowers blood pressure
• Improves heart health
• Improves digestion
• Anti-inflammatory

Ingredients

lb cabbage – hand-pulled into large pieces: 2

carrots – cut into bite sized pieces: 2

cup salt + ½ tsp salt: ¼

water: 2 cups

Sugar: 1 cup

white vinegar: 1 cup

cloves garlic – smashed: 3

fresh chili peppers: 2-3

How To Make Pickled Cabbage

1. Combine cabbage, carrots and ¼ cup salt.
2. Top the vegetables with a heavy object and marinate in the refrigerator.

Note: This process helps remove excess liquid and ensure the vegetables stay crunchy, but don’t marinate for too long or the vegetables will be too salty.

3. Combine water and sugar in a small pot.
4. Bring to a boil and turn off the heat. Stir in the remaining salt and vinegar. Let the liquid cool completely.
5. Squeeze out any extra liquid before transferring the pickled mixture in a clean glass or ceramic container.
6. Mix in the smashed garlic and whole fresh chili peppers.
7. Pour the cooled vinegar-sugar mixture on top.

Note: ensure that the vegetables are completely submerged.

8. Cover and refrigerate for 24 hours.
9. Serve either chilled or at room temperature.

Note: If you have any leftovers, keep Asian Pickled Cabbage stored in the pickling liquid.