Quick pickled cabbage

Sauerkraut prepared in a traditional way takes some time to pickle. If you do not have that much time and would still like to enjoy the taste of pickled cabbage, try this recipe for quick pickled cabbage. This cabbage can be eaten already after a few hours from pickling. In addition to the cabbage, you will also need vinegar, water and a few spices. The cabbage should be chopped, mixed with the other ingredients and set aside in the fridge for a few hours. Quick, right? 🙂

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Ingredients for quick pickled cabbage.

• 1,4 kg red cabbage
• 4 big cloves of garlic
• 2 flat tablespoons of salt
• 3 tablespoons of crystal sugar
• 500 ml apple cider vinegar
• 1 l cold, boiled water
• 4 bay leaves
• 3 centimetre-long piece of ginger
• 2 jars of 2 l each

How to make quick pickled cabbage salad.

Shred the cabbage or cut it thinly with a knife. Peel the ginger and cut it into slices. Remove the skin from the garlic.

Combine salt, sugar, vinegar and water in a pot.

Arrange the cabbage, ginger, bay leaves and garlic in two jars. Pour in the water with the vinegar then close the jars and transfer them to the fridge. The cabbage will be ready for consumption after 4 hours, but it will be the best the next day.

Good to know when making quick cabbage salad.

While arranging the cabbage in the jars, I pressed it with my hand. Garlic, bay leaves and ginger were placed among the cabbage.

Cabbage prepared in this way should be kept in the fridge. However, I recommend that you do not keep it for longer than two weeks.

Such cabbage is a great addition to dinner dishes, hot dogs, sandwiches or kebabs.

Are you looking for recipes for salads made with cabbage? If so, try our recipe for Warm red cabbage salad.