This cold-flash-pickled red cabbage is made according to a Filipino recipe. Filipino cuisine emphasizes sour flavors, and quick pickles like this one balance and cut through fatty meals while also amplifying the sourness. For up to three days, keep in the fridge.
| Prep Time: | 15 mins |
| Additional Time: | 30 mins |
| Total Time: | 45 mins |
| Servings: | 8 |
Ingredients
- 1 pound red cabbage, finely shredded
- ½ cup spiced cane vinegar (or coconut vinegar)
- 1 tablespoon white sugar
- 2 teaspoons whole coriander seeds
- 1 ½ teaspoons ground black pepper
- 1 teaspoon kosher salt
- 1 Thai chile, chopped
Instructions
- Toss cabbage with vinegar, sugar, coriander, pepper, and salt in a large bowl. Massage spices into cabbage using your hands. Adjust seasoning as desired with additional sugar or salt. Stir in Thai chile. Cover and chill until sugar and salt dissolve, at least 30 minutes.
- This cold-flash-pickling method works with all kinds of vegetables (green papaya, radishes, and carrots are traditional), but red cabbage is an easy and gorgeous place to start.
- Thai chiles (also called bird chiles) are small and slender and may be green or red. For less spice, leave whole; for more spice, chop.
Nutrition Facts
| Calories | 28 kcal |
| Carbohydrate | 7 g |
| Cholesterol | 0 mg |
| Dietary Fiber | 2 g |
| Protein | 1 g |
| Saturated Fat | 0 g |
| Sodium | 174 mg |
| Sugars | 4 g |
| Fat | 0 g |
| Unsaturated Fat | 0 g |