Paleo Pickled Cabbage

Elevate your paleo pantry with this vibrant and tangy Paleo Pickled Cabbage, a healthy, gut-friendly twist on classic pickling! This quick and easy ferment combines crunchy green cabbage, crisp carrots, and zesty daikon radish with aromatic garlic, fresh ginger, and a hint of dill for a refreshing kick. The brine, made from apple cider vinegar, sea salt, and whole black peppercorns, infuses the vegetables with bold flavors while keeping the process simple and naturally Paleo-compliant. Perfect as a flavorful side, salad topping, or probiotic-rich snack, this quick-pickled delight takes just 25 minutes to prepare and intensifies in taste as it chills. Whether you're meal prepping or exploring new ways to boost gut health, this Paleo Pickled Cabbage is a must-try in any health-conscious kitchen!

Nutriscore Rating: 60/100

Prep Time:25 mins

Cook Time:0 mins

Total Time:25 mins

Servings: 8

Ingredients

• 1 medium head green cabbage
• 1 medium carrot
• 1 small daikon radish
• 3 cloves garlic
• 1 inch piece ginger
• 1.5 tablespoons sea salt
• 1 cup apple cider vinegar
• 2 cups water
• 1 teaspoon whole black peppercorns
• 1 teaspoon dill seeds

Directions

Step 1

Remove the outer leaves from the cabbage and discard. Cut the cabbage in half through the core, then cut out the core from each half.

Step 2

Thinly slice the cabbage and place it in a large mixing bowl.

Step 3

Peel the carrot and daikon radish. Julienne both and add them to the bowl with the cabbage.

Step 4

Peel and slice the garlic cloves thinly. Peel and julienne the ginger.

Step 5

In a separate bowl, combine the sea salt, apple cider vinegar, and water. Stir until the salt is fully dissolved.

Step 6

Add the garlic, ginger, whole black peppercorns, and dill seeds to the cabbage mixture. Toss to combine.

Step 7

Pack the cabbage mixture tightly into clean glass jars, leaving about 1 inch of headspace at the top.

Step 8

Pour the brine over the cabbage mixture in each jar, ensuring the vegetables are fully submerged.

Step 9

Gently tap the jars on a countertop to remove any air bubbles. Add more brine if necessary to keep the vegetables submerged.

Step 10

Seal the jars with lids and store them in the refrigerator. Allow the cabbage to pickle for at least 24 hours before serving for best flavor.

Step 11

For optimal taste, let the pickled cabbage sit for 3 to 5 days. The longer it sits, the more the flavors will develop.

Nutrition Facts

Serving size	(1249.5g)

Amount per serving	% Daily Value*
Calories	225.0

Total Fat 3.1g	0%
Saturated Fat 0.7g	0%
Polyunsaturated Fat 0.7g
Cholesterol 1.6mg	0%
Sodium 10717.0mg	0%
Total Carbohydrate 37.2g	0%
Dietary Fiber 13.1g	0%
Total Sugars 15.7g
Protein 6.9g	0%

Vitamin D 0IU	0%
Calcium 283.9mg	0%
Iron 3.4mg	0%
Potassium 1223.3mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 13.7%

Protein: 13.5%

Carbs: 72.8%