Cabbage
Fast Pickled Cabbage
I have been making this 1x a week and eat it regularly with most of my grounding dishes. It’s sooooo good.
Red Cabbage has tons of superpowers and is packed with phytochemicals, antioxidants, nutrients, vitamins, and minerals. It includes B-vitamins, calcium, manganese, magnesium, iron, and potassium, as well as vitamin C, vitamin A, vitamin E, vitamin K, and dietary fibre.
This is fast marination so that you can eat it within 1h or 1,5 h. I used to let it sit for the next day, which is more tasty. But to avoid the extreme acidity in fermented food I keep improving this receipt and changing it.
It is meant to be crunchy so it is not destroyed by the heat. You can pair it up with Beetroot in the same jar.
Yogis don’t eat fermented food, and I don’t think it’s recommended in Ayurveda either so I tweaked this and now I have been making smaller portions only for the day I will be eating it so, at last, I have it fresh. Below is the old receipt for a large jar. The idea is not to cook it but rather let it rest so it must stay in the fridge if you want to keep it for few days - you can’t leave it in your pantry. It’s a quick marination not conservation…
Jar the size of a cabbage, or 2-3 smaller jars - here you will have to figure it out
Apple cider Vinegar - with Mother Apple, Organic
One Small size Red Cabbage - cut in stripes as you see it on the photo, press it into the jar until it’s full…
The water mix: For this size of Cabbage, I used 1& a half 0.3L glass to mix the marination
Boil water and let it sit for a while so that it is not completely hot. In the meantime pour vinegar into the 0,3L glass, about 2cm at the bottom, add 1tbsp of salt and half tbsp of pepper or more - up to you and mix it well together with the vinegar at the bottom of your glass, add a bit of warm - not hot water and mix it until the salt dissolves.
Add Honey instead of sugar, one large spoon or more… Mix it until it dissolves… add water slowly - make sure it is not hot! rather like tea ready to drink temperature. Fill the glass to the top, mix it and taste it! - Make it tasty and bit stronger in this 1st glass you will dilute it later.
*I am a big fan of honey because its chemical composition is closest to the human blood, and it is extremely beneficial for you especially if you are ascending or fasting. There are tribes that live completely on honey and water only. It has massive benefits for humans.
Just make sure you don’t put it into the hot water otherwise it turns poisonous
Pour this vinegar mix straight over the cabbage in the jar…
Fill the rest of the jar with not too hot water but leave the space for adjustments - close it and shake it well. Open it and let the trapped bubbles come to the surface, taste it and if it’s weak then adjust accordingly put more salt or honey or vinegar or pepper,,, You have to figure this one out - it depends on the size of your cabbage and the size of the jar you are using…
Close it, shake it - open it and taste the water if it’s good then make sure the water is until the very top and there is no air. Close the jar tight and let it cool down in the room temperature.
Stick it into the fridge - you can eat it in an hour but the day after is better. It mean to be crunchy - not destroyed by heat nor crazy acid.
This way it won’t create any gas in your system which is interesting but so far it works only with the red variation not the white one. The white one will create gas in your system…
Enjoy
