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Sweet and Tangy Pickled Cabbage

This pickled cabbage will be your next best friend, if you are craving something sweet, tangy and crunchy!! It is super easy to make and sure to satisfy your taste buds! Give it a try today!!
Course: Appetizer, banchan, Salad, Side Dish
Cuisine: Fusion
Servings: 10 people
Calories:
Author: Seasoned by Jin

Equipment

  • 76 oz glass jar with lid
  • mortar and pesto

Ingredients

  • 9 oz purple cabbage chopped
  • 5 oz green cabbage chopped
  • 2 oz onion sliced
  • 1 medium carrot julienned
  • 2 clove garlic sliced
  • 1 cup distilled vinegar
  • 3 oz palm sugar
  • 5 tsp sea salt
  • 2 cup boiling hot water

Instructions

  • Sterilize the glass jar, dry completely and set aside.
  • Chop and slice all the vegetables, set aside.
  • Pound the palm sugar with mortar and pesto. Set aside. Boil Water.
  • Into the glass jar, add all the veggies then the rest of ingredients. Pour water last.
  • Close lid tight and shake until sugar and salt is dissolved. Leave in room temperature for 24hours. Open the lid and close tight before storing into fridge to let air out. Consume as needed and keep in fridge for freshness. Consume within 3 weeks.
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