Pickled Cabbage Salad – Coleslaw for Long Term Storage
By Ewa Bekiesch, DipSustLiv (UTAS)
Holistic Garden Designer | Real Food Advocate
YouTube & Instagram: @EwasVibes Join the conversation!
Seeds, Cuttings & Plants: foodforestseeds.au
We love our sauerkraut, but this is also a great, flexible way to preserve cabbage. Cabbage is the star, but you can tweak the other ingredients to taste!
Day #1
Ingredients:
- 2 kg of white cabbage – sliced thinly
- 1 kg onions – sliced thinly lengthwise
- 1 kg carrots – grated on the large holes in your grater
- 1 kg of red pepper (optional) – sliced thinly
Mix all the vegetables in a large bowl.
Prepare the brine:
- 2 cups of white vinegar ( double strength)
- 1 cup of oil of your choice
- 1 cup of sugar
- 2 tablespoons of salt
- 1 teaspoon of ground black pepper
- 3 bay leaves
- 5 allspice grains
Bring the brine ingredients to a boil and pour over the vegetables. Mix everything, then cover the bowl with a lid or a clean kitchen towel. Set aside in a cool place overnight.
Day #2
- Mix the mixture thoroughly and fill it into sterilized jars, leaving about 1-2 cm headspace.
- Seal the jars tightly with sterilized lids.
- Pasteurize the jars in a boiling water bath for about 15 minutes.
- Let the jars cool completely at room temperature.
- Check the seals (lids should be concave and not flex when pressed).
- Store in a cool, dark, and dry place.
Enjoy!
Note: The salad can be eaten right away, so I always set some aside on the day I make it to enjoy immediately!
Do you like this recipe? Let me know in the comments below!
