Pickled red cabbage is delicious, and here’s a bonus, it’s good for your immunity! A 2014 Cambridge study and other studies here in the U.S. show fermented foods such as pickled red cabbage, stimulates good bacteria that help with immunity. For people who suffer from lots of colds and coughs, that could help. We also know that a food that’s high in probiotics could help control the symptoms of things such as Irritable Bowel Syndrome, bloating, and flatulence. The best part is that they taste delicious and are great additions to meals as garnish, on tacos and burritos, in coleslaw, over meats and vegetables. Pickled red cabbage adds a bright pink color that tastes delicious.
Easy Pickled Red Cabbage - Yummy & Good for You!
Prep time
Total time
Enjoy this high-probiotic food!
Author: Linda Davis
Recipe type: Condiment, garnish, side dish
Cuisine: Californian
Serves:: 1 quart
Ingredients:
- ⅔ small red cabbage, very thinly sliced
- 1⁄4 cup Bragg’s Organic apple cider vinegar with mother
- 1⁄2 cup olive oil
- 2 ½ T Honey
- ½ t Kosher sea salt
- ¼ t Freshly ground pepper
Directions:
- Grate, slice, or shred cabbage into very thin slivers.
- Place cabbage in a large bowl.
- Add the rest of the ingredients and stir well.
- Place inside, and store in a tightly covered glass quart jar.
- It tastes good right away but, it is best a couple days old.
- Occasionally turn jar over, then right side up, to distribute liquid more evenly.
- It keeps fresh refrigerated for two weeks.