Quick Pickled Cabbage in 24 Hours

1. 1 White cabbagepack 1.2 kg ≈ $2.40 550 g
2. 2 Carrots≈ $1.50 per kg 90 g
3. 3 Sunflower oilpack 900 ml ≈ $3.50 40 ml
4. 4 Vinegar 9%pack 500 ml ≈ $1.30 50 ml
5. 5 Sugarpack 1 kg ≈ $1.60 30 g
6. 6 Salt 15 g
7. 7 Bay leaves to taste
8. 8 Black peppercorns 2 g

Grey items are salt, spices and anything under 30 g per jar: you usually have them at home, so they are not in the jar price. Sugar, vinegar and oil from 30 g are counted.

Method

1. Thinly shred the cabbage and grate the carrot² on the coarse side of a grater. Toss together and lightly massage with your hands for 1–2 minutes, until the juices start to release.

2. Pack the vegetables tightly into a 1 l jar, pressing them down with a spoon and leaving 2 cm of space at the top.

3. Combine 250 ml water, 50 ml 9% vinegar⁴, 30 g sugar⁵, 15 g salt, the bay leaf, and peppercorns in a small saucepan. Bring to a boil, then pour in 40 ml oil.

4. Pour the hot marinade over the vegetables so the cabbage is fully submerged.

5. Let cool at room temperature for about 2 hours, then cover with a lid and refrigerate for 24 hours.

6. Store in the refrigerator for up to 14 days.

In short

• Marked healthy: the planner picks it more often for the goals “lose weight” and “eat well”.