Sugar-Free Pickled Cabbage
Discover the fresh, tangy delight of Sugar-Free Pickled Cabbage—a wholesome twist on a classic favorite. This vibrant, easy-to-make recipe combines shredded green cabbage and grated carrots with a perfectly spiced vinegar brine infused with garlic, mustard seeds, black peppercorns, and a hint of red chili flakes for a subtle kick. With no added sugar, it’s the ideal pickling option for health-conscious eaters, offering a crisp, flavorful addition to salads, sandwiches, or charcuterie boards. Ready in just 25 minutes of prep and cooking time, this naturally fermented treat develops its bold, tangy flavor in the fridge overnight, creating a guilt-free, make-ahead condiment that lasts up to three weeks. Perfect for fans of sugar-free pickling, fermented vegetables, and homemade pantry staples!
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Ingredients
- 1 medium head Green Cabbage
- 2 medium Carrot
- 3 Garlic Cloves
- 1 cup Water
- 1 cup Apple Cider Vinegar
- 2 tablespoons Salt
- 1 teaspoon Mustard Seeds
- 1 teaspoon Whole Black Peppercorns
- 0.5 teaspoon Red Chili Flakes
- 2 Bay Leaves
Directions
Step 1
Begin by removing any wilted outer leaves from the cabbage and cut it into quarters. Cut out the core and then thinly slice the cabbage into shreds about 1/4 inch thick.
Step 2
Peel and grate the carrots using a coarse grater. Combine the sliced cabbage and grated carrots in a large mixing bowl.
Step 3
Peel the garlic cloves and slice each clove into thin pieces.
Step 4
In a medium saucepan, combine water and apple cider vinegar. Add salt, mustard seeds, black peppercorns, red chili flakes, garlic slices, and bay leaves. Bring the mixture to a boil over medium heat, stirring to dissolve the salt completely.
Step 5
Once the brine has boiled and the salt is fully dissolved, remove the saucepan from the heat and allow to cool slightly for about 2 minutes.
Step 6
Pack the cabbage and carrot mixture tightly into a clean and sterilized glass jar or multiple smaller jars, leaving about 1/2 inch of headspace.
Step 7
Pour the warm brine over the cabbage mixture in the jars, ensuring all the vegetables are submerged. Use a spoon to press the vegetables down if needed.
Step 8
Seal the jars with lids and let them cool to room temperature. Once cooled, refrigerate the jars for at least 24 hours before serving to allow the flavors to meld and develop.
Step 9
The sugar-free pickled cabbage can be stored in the refrigerator for up to 3 weeks. Serve chilled as a tangy addition to dishes or enjoy as a healthy snack.
Nutrition Facts
| Serving size | (994.1g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 220.7 |
| Total Fat 1.9g | 0% |
| Saturated Fat 0.2g | 0% |
| Polyunsaturated Fat 0g | |
| Cholesterol 0mg | 0% |
| Sodium 14314.0mg | 0% |
| Total Carbohydrate 38.5g | 0% |
| Dietary Fiber 13.9g | 0% |
| Total Sugars 16.4g | |
| Protein 7.1g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 246.2mg | 0% |
| Iron 3.4mg | 0% |
| Potassium 1148.6mg | 0% |
Source of Calories