Simple Healthy Garnish | Pickled Red Cabbage | Starts With Kitchen
HTML-код
- Опубликовано: 1 июн 2021
- This quick pickled condiment adds a pop of color, satisfying crunch and a tangy flavor to any dish. The cabbage is super easy to prepare, and the white vinegar is very affordable, I can get it for around $1 per gallon. For best results, wait at least 1 week before eating. Pickled cabbage keeps well in the fridge for at least a month. Add it to all your favorite sandwiches, wraps, tacos, salads, and more. Its a healthy and tasty addition to your fridge.
Links will be added below for additional recipes that are shown in the video.
Music: Fugetta
Musician: Ilya Truhanov
Site: icons8.com/music/
Music: Farewell
Musician: Ilya Truhanov
Site: icons8.com/music/
Additional recipes shown:
Chipotle Garlic Grilled Chicken Thighs • Chipotle Garlic Grille...
Cilantro Lime Cream Sauce
Golden Annatto Rice • Golden Annatto Rice | ...
Homestyle Black Beans • Mexican Black Beans | ...
Pickled Red Onions • Easy Flavor Enhancer |...
LOved the simplicity!
That’s the best part 🙂
Yum!❤
Thank you dude . That was way easy
Thanks for watching 😃
It looks so delicious. I wish I had some of these meals right now.
That’s a great reason to include bright colorful garnishes to your dishes, because we eat with our eyes before we eat with our mouths!
I totally agree
THIS IS SOOO GOOOODDDD 🔥🔥🔥
Had it before? I can’t get enough 😋
Thank you so much easy fast tasty👏👏❤️❤️
That’s how I like it 😊
Great 👍👌!👌
Thanks very much 😁
Might try this because I just watched an Andy Cooks recipe on how to make scouse (which this sides well with apparently though haven't heard of either thing till today!)
Well we both learned something new 😊
I like simple
I try to keep everything simple if I can!
Nice one Ben!
Thanks for taking the time to watch 🙂
You Also can add a little garlic and maybe 20% distilled water
Absolutely
Why don't you upload a video? Because you are full of it.
Great video
Thanks for the visit
That was easy
None easier. Make it happen
Very nice and fast
Yes super easy
Great video - was looking for a vinegar pickle 😄
Hope you enjoy
I have a habit of saving all my 200 gram coffee jars that i buy the coffee from lidls. These are peerfect to use with decent lids! a little tip in case you don't want to buy kilner jars cos kilner jars are quite big to put in fridge, alrhough you probably can buy smaller sizes. I do have 3 in my kitche but i use them for flour and a cereal lol.
Wonderful thanks for sharing 🙂
OMG the best recipe i have seen for the red pickled cabbage. I absolutely love it and always ask my son Paul to pick me some up from Tescos, but and although i am the worlds worst cook this is easy enough for me to do. Plus i wanted it to last a while. I really look forward to making this, as other recipes was complicated and said to use within a few weeks. Being able to keep this for a few months is brilliant. THANK YOU SO VERY MUCH! Rosina from London UK
Give it a try. I believe in you!
Would you recommend just using vinegar for the pickle, or a mix with water? I saw a mix between the two on another video.
Looks great btw 👍🏻
Yes I tried with a mix of vinegar and water and it was just fine 👍
Is that a quart sized jar? Making some now but want to know if your jar is larger so I adjust the salt. Thanks! 🙏
Yes I used a quart size. Actually I have tried it with less salt and liked it better
Awesome recipie and very simple. Do you need to boil the vinger? Also should you use straight vinegar or use vinegar plus water in 1:1 ratio boil it and add it over the cabbage as some other recipies suggest?
You can certainly get the same result by a variety of methods. I don’t boil the vinegar when making pickled cabbage, but I do boil it when pickling onions. Also you can use more or less salt if you prefer.
@@startswithkitchen thank you so much for the reply... Can I re use old brine from pickled onions for the cabbage. I really like your simplistic idea and ingredients
@@Decoding_Happyness I always re-use the brine for the same recipe again, as long as it still smells and tastes good. If you use the brine from the onion recipe for the cabbage, it will work but the taste will be different. You can give it a try and see if you like it 🙂
@@benjaminbean9312 thanks a ton so kind of you to reply to all my silly questions
@@Decoding_Happyness I have re used pickling vinegar on occasion but I prefer not to as it loses some of it's punch (but I speak as someone who likes really sharp and tangy). Better I think to do as this gentleman says in his video and use it for things like sprinkling on other foods. Also be aware that each time it's re used it's acidity percentage lowers and so it loses some of it's anti bacterial quality. I definitely wouldn't use it for a third time.
Excellent. Straightforward and so simple to do. Can you add garlic, whole pickling spices and touch of sweetness like honey? I kind of like my pickles slightly sweet.
Of course, make it your own!
Any vinegar will do you said? I have a nearly full bottle of red wine vinegar here, that must work really well with red cabbage I assume. I'll try that this week.
I suppose I wouldn’t use balsamic vinegar for this but red wine should do fine. Let me know how it turns out
I Always washed my cabbages before pickling ♥️🇺🇲🦅🇲🇺🦤
Keep it up if it works 👍
I always use pure sea salt and Celtic salt.
Very nice. Quality ingredients make a quality product
I want to use to make a dish, how much time ahead I should prepare the pickled red cabbage? 1 week is enough?
I start using it the next day if needed, but it will be better after 3-5 days
How long should it sit before you eat it for the first time?
I would give at least 3 days, but the flavor and texture will develop as it sits
I always wonder if we need to clean cabbage before consumption, still wondering 🤔, can anyone advise?
I don’t wash mine. I always just remove the outer layer of leaves that are banged up and wilted. The head of cabbage is wrapped tightly on itself, so I rarely find soil or anything between the leaves
Can this method stay for 6 months? Or u have to eat quick?
It is somewhat preserved, however you should give it the smell check every month just to be sure
Can I add half vinegar half boiled water?
Yes many prefer the flavor of half and half as well
I goofed and used table salt but someone said to always use sea salt or pickling salt. Is that gonna mess it up?
Thanks for the video btw :)
Any salt will do, but since table salt is ground fine, it will taste saltier than a coarser textured salt
I have a few questions that they were not addressed in the video:
Does the cabbage needs washing?
Does the jar needs sterilisation?
What kind of strength of vinegar do you need to use? (Is it okay also with apple cyder vinegar?)
Many thanks
1. You don’t have to wash the cabbage, just remove any outer leaves that seem dirty. They are rarely dirty inside. 2. Sterilized jar would be best, however since this isn’t long term storage, on a shelf for example, I find that soap and hot water is sufficient. 3. I use standard strength white vinegar. You can use any kind you like but it will change the flavor. It would be perfectly fine with cider vinegar or white or red wine vinegar
Cabbages are Thrashed
Cucumbers are Thread Cutted
Potatoes are Boiled
Good to know!
I would like to see thread cut cucumbers
im wondering about some more spices an a bit of sugar in this brine?
Can’t hurt, I definitely use sugar and spices with other kinds of pickled condiments
What acidity percentage vinegar?
We have 24 % and 12 % white vinegar in my country.
Kind regards.
Mine is 5% acidity, so you can dilute with water to the appropriate amount
@@startswithkitchen Thanks!
where do you get GALLON Vinager for 1$?
It’s the store name brand at my local supermarket. A few years back it was only 70 cents!
Hello, good 😊 video 👏🏽 did you sterilize your jar 🫙 Thank you 😊
I would sterilize when canning for pantry items, but since this is kept in the fridge I cleaned the jar with soap and water only
@@startswithkitchen Ok, thank you so much 😊 I’m going to make me some, I just wanted to make sure about the Jar 🫙
I used a mandolin, slices were beautifully thin
Well sure if you want to go the easy way 😂
If you're not using a whole head of cabbage, it's better to remove the leaves one by one so you don't cut through the inside of the leaves, it'll last longer
Thanks for the tip!
wondering if i can add lemon to this
Give it a try and see if you like it
No need to wash the cabbage before you put it in the jar ?
Typically I remove a few layers of the outer leaves, at that point there is no need to wash
Can you add apple
I never tried that but you can experiment and see what happens
I noticed in most pickled stuff recipe no one cleans the veggies first, is there a reason for that?
If it’s going to be peeled then you don’t need to wash it. If not, I would scrub it good
Add oregano, and you have curtido.
Uh oh I’m going to have to try that now
You forgot the links for those of us who learn by reading.
👍
It’s a good recipe but it’s really salty in my opinion.
Thanks for trying it out! Salt is always a divisive ingredient, but it would work just as well with half the amount
What is smells alright 😅😅😅
You’ll know if it doesn’t smell like it normally does
This is marinated cabbage. For pickeled cabbage you only need to use salt, no vinegar.
Ok great, I never saw it called that
What are you saying 😂
I’m… teddy cabbage and salt is used to make sauerkraut. This is in fact pickled cabbage
@@censheard7019It sure is. The definition of pickled is "preserved in vinegar or brine", so whether the cabbage is fermented in water & salt, fermented in its own juice & salt, or preserved in vinegar, by definition it is pickled 👍
Jesus that’s a lot of vinegar…
Would you cut the vinegar with water? How have you done it the past
Can i use apple cider vinegar instead?
@@dianatarimo3526 you can use any kind of vinegar. Just keep in mind that the vinegar you use while pickling will effect the flavor of the final product. You can use this to your advantage if you like. For example, if you want “asian-style” pickled veggies, using rice vinegar will help them taste more authentic.