Pickled Red Cabbage

Hello Dear Friends,

Pickled red cabbage is one of the most delicious recipes you can prepare with red cabbage, which I often consume in summer and winter, mostly as a salad. it's interesting sauerkraut It's crunchy, but when it comes to red cabbage, it definitely needs to soften :)

I recently started using apple cider vinegar as it seems softer and slightly sweeter. You can use whatever you have at home, but if you want it to be classic, you can also use grape vinegar.

I prepared my key from 500 gr purple cabbage. Vinegar and lemon juice came complete in a 580 ml jar. A little bowl left too, I'll mix it into the lettuce salad I made tonight :)

You can rest your pickle in the refrigerator for 1 night and serve it, but it will make it more delicious for 2-3 days. It can remain intact for 3-4 weeks in a closed container.

with me when you try my recipe Don't forget to share on instagram :) I would love to share the recipes you use with your photos in my story :) My Instagram account: @kitchensirlari

Love…

Ingredients for Red Sauerkraut Recipe

• 1 medium purple cabbage (500 g)
• 2-3 cloves of garlic
• 1 teaspoon rock salt or table salt
• 1 teaspoon of lemon juice
• 1 cup of apple or grape cider vinegar
• 2 tablespoon of olive oil 

How to Make Red Cabbage Pickle Recipe?

1. Cut off the first one or two leaves of purple cabbage (I don't usually use them because they are too hard. Wash the cabbage by rubbing it and put it on the cutting board.
2. Finely chop the cabbage that you cut lengthwise into two parts. Divide the slices in the middle with the help of a knife and crumble them.
3. Take the chopped cabbage into a deep bowl, add salt to it and knead it with your hands until it gives its color and becomes soft.
4. Mix 2 cloves of finely chopped garlic, add vinegar and lemon juice.
5. Squeeze all the cabbage in the jar and pour the remaining juice into the jar.
6. Pour 2 tablespoons of olive oil and close the lid of the jar.
7. Serve after refrigerating for at least 1 night.