There is an invitation in color:Pickled Red Cabbage Recipe

When the autumn months come, red cabbage spreads and grows, first on the counters and then on our tables. White cabbage, unlike brussel sprouts, is used in dishes much less. We have prepared a practical pickle with this delicious red cabbage, which is usually used grated in our winter salads .

Let's briefly talk about the beauties of red cabbage; a medium-sized red cabbage has a very low value of 60 calories. It is also very rich in fiber and vitamin C. So let's wrap it in glass jars and make a delicious pickle. There is a delicious invitation towards taste in its color. Wouldn't you like to join in?

There is an invitation in color:Pickled Red Cabbage Recipe

Ingredients for Pickled Red Cabbage Recipe

1/2piece medium sizered cabbage(350-400g)
1tablespoonrock salt
1water glassapple cider vinegar(200ml)
1dessert spoonblack peppercorns
2externalgarlic
1.5water glassThis(300ml)

How to Make Red Cabbage Pickle Recipe?

Wash the red cabbage and chop it finely.
Place the finely chopped cabbage in a deep bowl and add rock salt.
Rub it well with salt for about 5 minutes and let it rest for 10-15 minutes to release its water.
Add some of the garlic and half of the peppercorns to the bottom of the jar.
Drain the water and place the cabbage in a jar. Add the remaining garlic and black peppercorns.
Add vinegar and water.
Press down on it with a wooden spoon to keep it submerged in the vinegar water. Close the lid and store it in a dark place.
Store it outside for the first day, then in the fridge. It will reach the consistency you want in 2-3 days. Pickled purple cabbage is ready. You can easily consume it for 2 weeks after opening.

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