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Quick Pickled Red Cabbage

A vibrant and tangy condiment that enhances any meal with its fresh crunch and customizable flavors.
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Prep Time 15 minutes
Total Time 6 hours
Servings: 4 servings
Course: Condiment, Side Dish
Cuisine: Global, Vegan
Calories: 55
Ingredients Method Notes

Ingredients
  

Cabbage and Brine
  • 1 head red cabbage (small to medium) Opt for a firm cabbage with vibrant color.
  • ½ cup water Use filtered water for best flavor.
  • ½ tablespoon granulated sugar Can substitute with honey or agave.
  • ½ teaspoon Himalayan salt Ordinary sea salt works too.
  • 4 cloves garlic (smashed) Freshly smashed for better flavor.
  • ½ cup red wine vinegar Can use other vinegars like apple cider or rice vinegar.
  • 1 tablespoon paprika (or red Thai chili flakes) Customize spice level to your liking.

Method
 

Preparation
  1. Pour the water into a large mixing bowl and add the granulated sugar and salt. Stir gently with a spoon until completely dissolved—around 2-3 minutes.
  2. Toss in the smashed garlic, paprika (or chili flakes), and red wine vinegar. Mix well and set aside.
  3. Slice the red cabbage into thin pieces, about 1/8 inch for that perfect bite.
  4. In a large mixing glass bowl, place all the sliced cabbage. Pour the prepared brine over, ensuring every piece is immersed.
  5. Cover the bowl tightly with a lid or plastic wrap and allow the mixture to sit at room temperature for about 6 hours.
  6. After 6 hours, transfer the bowl into the fridge. The cabbage will be ready to eat but for best flavor, let it chill overnight.

Notes

These Quick Pickled Red Cabbage beauties last in the fridge for weeks, perfect for enhancing any meal. Store in an airtight container.