Turkish Pickled Red Cabbage
This deliciously crunchy and tangy Turkish-style pickled red cabbage is a must-have on your menu all year round. It makes a wonderful garnish for dishes like Lebanese Shawarma, and Kumpir (Turkish Baked Potatoes), or to serve with Turkish Chicken Shish Kebab.
Servings: 10 portions
Calories: 28kcal
Equipment
- 1 kitchen scale
- 1 Sharp knife
- 1 Measuring cups
- 1 measuring spoons
Ingredients
- 1 ½ lbs finely shredded red cabbage (700 grams)
- ½ cup white wine vinegar or apple cider vinegar
- ¼ cup lemon juice
- ½ cup water (room temperature)
- 3 teaspoon salt
- 2 teaspoon sugar
Instructions
- Finely shred the red cabbage using a sharp knife or a mandolin.
- Place them in a bowl filled with cold water and give them a quick wash, gently squeezing for a minute. Let them drain in a colander while preparing the brine.
- In a bowl, combine ½ cup of white wine vinegar or apple cider vinegar, ¼ cup of lemon juice, ½ cup of room temperature water, 3 teaspoon of salt, and 2 teaspoon of sugar. Mix well until the salt and sugar are fully dissolved.
- Place the shredded red cabbage in a clean glass jar, and pour the vinegar mixture over until the cabbage is fully submerged.
- Seal the jar tightly and store it in the refrigerator for up to 3 weeks. Your pickled red cabbage is ready to it in only two hours.
Nutrition
Calories: 28kcal | Carbohydrates: 6g | Protein: 1g | Fat: 0.1g | Saturated Fat: 0.02g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.01g | Sodium: 718mg | Potassium: 176mg | Fiber: 1g | Sugar: 4g | Vitamin A: 760IU | Vitamin C: 41mg | Calcium: 32mg | Iron: 1mg