Quick-Pickled Cabbage with Carrots
Crisp, vegan cabbage with carrots and garlic in a tangy-sweet marinade. No boiling required—flavors deepen after 24 hours in the fridge.
- Time
- 24 h
- Serving
- 179 kcal
- Ingredients
- ≈ $0.48
- Protein
- 4 g
Ingredients
- 1 White cabbagepack 1.2 kg ≈ $2.40 180 g
- 2 Carrots≈ $1.50 per kg 50 g
- 3 Garlic≈ $10.00 per kg 4 g
- 4 Vinegar 9% 10 ml
- 5 Sugar 8 g
- 6 Salt 3 g
- 7 Sunflower oil 8 ml
Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.
Method
Shred cabbage thinly, grate carrots2, and slice garlic3 paper-thin.
Toss vegetables in a bowl, massage gently with hands for 1 minute.
Add salt, sugar, vinegar, and oil; mix thoroughly.
Pack cabbage tightly into a container, seal with a lid, and press down with a spoon.
Refrigerate for 24 hours; cabbage will release its brine and crisp up.
Tips
- Why it works
- Knead the cabbage by hand to release its juice, so it soaks up the marinade faster and doesn't stay dry. If you skip kneading, the brine spreads unevenly.
- Substitutions
- Instead of vinegar, use lemon juice (10 ml), but the cabbage will be a bit softer. Replace the sugar with honey (8 g), but the marinade will thicken.
- Common mistakes
- If the cabbage isn't crunchy after a day, it was kneaded too much or salted too little. To check, press with a finger: if it's soft, it's over-salted.
- Storing and reheating
- Keeps for 5 days in the fridge. No need to reheat, eat it cold. Don't put it in the freezer: the brine will be diluted by ice.
- Serve with
- Serve with a dark bread sandwich and raw sausage, or as a side to boiled chicken at lunch.
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