Pickled red cabbage
condiment | Side dish
Not only is this a tasty side dish to accompany many meals, it's also an excellent way to keep red cabbage longer
prepare
15min
cook
total
15min
Pickling vegetables is not only a good way to preserve them longer, it is also extremely tasty. This pickled red cabbage with a Surinamese touch can be served with anything. With salad, sticky tempeh , on a burger or with fried rice.
The recipe for this pickled red cabbage comes from Soul Food by Jason Tjon Affo ️. I came across this book a few years ago, but then I was a bit put off by the colors. Too bad, because there are many delicious dishes in it!
Tips
- Wait at least 2 days before eating the red cabbage. The cabbage needs some time to soften a bit and absorb the flavors
- Cabbage stays good in the refrigerator for about 3 months
- Use clean cutlery when you take something out. That way you can enjoy it as long as possible
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ingredients
for 1 liter
- 300 mlvinegar
- 250 mlwater
- 2 tbspcane sugar or granulated sugar
- 2tspsalt
- 0.5rode kool in dunne reepjes
- 1 tbspblack peppercorns
- 1 tbspcoriander seed
- 1tspmustard seed
- 7allspice grains
- 3 slicesginger about 0.5 cm thick
- 1 clovegarlic thinly sliced
- 1chili pepper cut in half lengthwise remove seeds for milder results
Preparation
step 1
Put the vinegar, water, sugar and salt in a small saucepan and bring to a gentle boil. Stir until the sugar is dissolved
step 2
Put the remaining ingredients in a 1-liter weck jar. Then add the liquid. Let the jar cool for a while before putting it in the refrigerator
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