EASY Pickled Cabbage Recipe (2024)

FAQs

How long does pickled cabbage last? ›

💭 How long does pickled cabbage last? As this cabbage pickle isn't cooked in the vinegar like a chutney would be, it doesn't last as long. Once made, it should be stored in the fridge and can be kept for 1-2 weeks once opened.

Sauerkraut is a rich source of probiotics and vitamins. It can aid digestion, boost immunity, and provide other health benefits. It's also easy to make. Sauerkraut is a type of fermented cabbage with major health benefits.

Pickled cabbage is produced using a brine solution (brine-pickling) in some countries, including Türkiye. Sauerkraut, which is eaten frequently in Germany, is prepared by lactic acid fermentation from finely shredded and dry-salted white cabbage (Tamang and Samuel, 2010, Wacher et al., 2010).

Sudden intake or excess consumption of sauerkraut may lead to diarrhea. However, with daily consumption, your body gets accustomed to it and gradually diarrhea is prevented. Sauerkraut is believed to reduce the flare-ups of inflammatory bowel syndrome.

This quick-pickled cabbage recipe is not fermented, but it is simply brined in a hot vinegar-salt mixture and refrigerated. The pickled cabbage lasts only a week in the fridge, while sauerkraut is good for up to six months.

Sauerkraut is a versatile food full of essential nutrients like fiber, vitamins, and minerals. Live sauerkraut can also contain probiotic bacteria, which are good for your gut. Some nutrients in sauerkraut may contribute to improved heart health, bone health, immune function, and inflammation.

“Additionally, cruciferous vegetables—like cabbage, kale, broccoli, cauliflower and Brussels sprouts—contain raffinose, an indigestible sugar. As it's fermented by bacteria in the gut, gas is produced, which is why you may experience flatulence and discomfort after eating these foods.

Sour cabbage gets its unique flavor from the fermentation process rather than the vinegar used in making Chinese-style paocai (a fresher pickle made by soaking seasonal vegetables in a brine of salt, ginger, white vinegar, Sichuan peppercorns and more).

Sauerkraut is made by a process of pickling called lactic acid fermentation that is analogous to how traditional (not heat-treated) pickled cucumbers and kimchi are made. The cabbage is finely shredded, layered with salt, and left to ferment.

What is the best way to preserve fresh cabbage? ›

Storage and food safety

Store cabbage in a plastic bag or wrap in the refrigerator at 41 °F or below. Cabbage will stay fresh for several weeks. Before using cabbage, cut out core of cabbage with a sharp knife and rinse leaves with cool running water. Drain thoroughly.

It's so, so good—it fills your mouth with so much fermented flavor and funk, but it isn't overly astringent or too acidic. Also, hot tip: I'd say there's a hierarchy of sauerkraut packaging. Bagged krauts are crisper than jarred, but jarred krauts are so much tastier and better than canned sauerkrauts.

Apple Cider Vinegar – It's good for you!

Much better to eat some of this with your meal to get the benefits. As a bonus, the cabbage also has tons of fibre – which incidentally, is also helpful when you're trying to shed some pounds. The pickled cabbage will be ready to use after a few days of soaking.

Fermented foods like pickles are basically probiotic superfoods, packed full of good bacteria that can support the health of your gastrointestinal microbiome and are good for your gut bacteria. Be sure to go for fermented pickles rather than vinegar-pickled.

"As long as the pickles are kept cold, they can last upwards of 75 days unopened in the fridge," Andre shares. Once opened, any pickles should be stored in the fridge, submerged in brine, to maintain freshness for at least up to three months, according to the USDA.

Pickling is done in a mixture of vinegar, sugar and some salt and fermenting is done by sprinkling the cabbage with salt, misting it to release the moisture and then being patient for some time to let the fermentation process do its work.

How long do refrigerator pickles last? Homemade refrigerated pickles last at least three to four weeks in the fridge, McClellan says. Any longer and the quality will start to decline. You'll notice the brine goes from clear to murky and cloudy, and the pickles start to lose their texture.

Wrapped tightly in plastic, a head of cabbage will keep for about two weeks in the crisper drawer of your refrigerator. Once cut, use cabbage within 2-3 days. Cover and refrigerate cooked cabbage within two hours of cooking and use within 3-5 days.