Ingredientes para Canned Pickled Red Cabbage
- 1 medium red cabbage (about 1kg)
- Pickling Salt
- White Vinegar
- 1 teaspoon black peppercorns, 2 bay leaves, 1 teaspoon coriander seeds, 2 tablespoons pickling salt
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Cómo preparar Canned Pickled Red Cabbage
- Shred 1 medium red cabbage (about 1kg) and place it in a large ceramic bowl.
- Generously sprinkle 2 tablespoons of kosher salt over the shredded cabbage.
- Mix thoroughly to ensure the salt is evenly distributed throughout the cabbage.
- Place a weighted plate (e.g., a smaller bowl filled with water) on top of the cabbage to press it down. Cover the bowl and let it sit at room temperature for 24 hours. This will draw out excess moisture.
- After 24 hours, thoroughly drain the cabbage in a colander, pressing out as much liquid as possible.
- Pack the drained red cabbage tightly into sterilized canning jars, leaving about 1 inch of headspace at the top.
- In a saucepan, combine 2 cups apple cider vinegar, 1 cup water, 2 tablespoons pickling salt, 1 teaspoon black peppercorns, 2 bay leaves, and 1 teaspoon coriander seeds.
- Bring the pickling liquid to a boil over medium-high heat, stirring until the salt dissolves completely.
- Carefully pour the hot pickling liquid over the red cabbage in the jars, leaving that 1-inch headspace.
- Remove any air bubbles by gently tapping the jars on the counter.
- Wipe the rims of the jars clean, and then seal with lids and rings.
- Process the jars in a boiling water bath for 10 minutes. Ensure the jars are fully submerged in boiling water.
- Remove jars from the boiling water and let them cool completely. You should hear a satisfying 'pop' sound as the jars seal.
- Allow the pickled red cabbage to ferment and develop its flavor for at least 6 days before enjoying. The flavor will continue to improve over time.
Nutrition Information (Approximate per serving)
Sodium
99 g
Sugar
35g
Fat
0g
Carbs
5g
