Pickled cabbage
SIMPLE PROCESS
Step by step recipe
The secret to perfect pickled cabbage is a hot brine. Bring water, salt, sweetener, oil, and vinegar to a boil, then pour it over the cabbage while it's still hot. The heat allows the cabbage to pickle quickly while staying crispy. Let it cool completely at room temperature – during cooling, it absorbs all the flavors. Store in the fridge, and it will keep for days.
Prep the vegetables
Thinly shred the cabbage (1 kg / 2.2 lb) and grate the carrot (50 g / 1.8 oz) on a coarse grater. Mix them in a large bowl.
Make the brine
In a pot, combine 1 liter (4 cups) of water, 3 tbsp salt, 3 g sweetener, ¾ cup vegetable oil, and ½ cup vinegar. Bring to a boil.
Pour the hot brine over cabbage
Carefully pour the boiling brine over the cabbage and carrots, stirring gently to distribute evenly.
Cool and let it marinate
Leave the cabbage at room temperature until completely cooled (about 2–3 hours). Transfer to a jar or container and refrigerate for storage.
CHEF'S TIP
Choose firm cabbage
Late-season white cabbage works best – it's dense and crunchy, holding its texture well in the brine.
Slice cabbage thinly
Thin shredding allows the brine to penetrate faster, making the cabbage tender. Use a sharp knife or a mandoline.
Hot brine is key
Always pour boiling brine over the cabbage – it pickles quickly and stays crisp. Never use cold brine.
Let it cool completely
Don't refrigerate immediately. Let the cabbage cool at room temperature for 2–3 hours to fully develop the flavors.
SUBSTITUTIONS
Add your taste
- Replace sweetener with honey or sugar If not on a diet, use 1–2 tbsp of sugar or honey instead of sweetener – the brine will be sweeter and milder.
- Add spices for extra aroma Add cloves, allspice, or bay leaf to the brine for a spicy twist.
- With apples and cranberries Add sliced apples or a handful of cranberries for a festive, sweet-sour version.
- Replace oil with olive oil Use olive oil instead of sunflower for a more refined taste.
HOW TO STORE
How to Store Pickled Cabbage
Keep the cabbage in a glass or enamel container with a lid in the refrigerator. It stays fresh for up to 7 days, and the flavor deepens over time while it remains crunchy. Do not freeze – it will turn watery and lose texture.
GOOD TO KNOW