Cabbage pickle recipe – The idea of making Indian pickle using cabbage may seem very strange to many of us. I was first surprised when cabbage pickle landed on the table for our meal at my MIL’s home. I always hear the hubby appreciating the flavors of that one a lot. I did not taste that nor try since I never used to eat cabbage those days. As years passed by this is one of the most commonly used veggie in my kitchen.
Last week the entire stock of my mango pickle was over and was thinking of trying something else. I was a bit intimidated to try my MIL’s recipe as it requires boiling the tamarind pulp, extracting the tamarind paste and then using it. I am not comfortable trying lengthy recipes.
So this recipe was my mum’s idea, a quick and cut short method to make yummy cabbage pickle in just 15 minutes. Ofcourse with a resting time of at least 24 hours. This turned out to be super good. So I made it again to share with you all.
It can be served with most rice dishes like dal khichdi, karnataka style bisi bele bath, south Indian ven pongal, any kind of paratha, plain dosa, rava upma etc.
This pickle does not have the flavor of cabbage much in it but has dominant flavors of spice powders and lemon. Yes lemon is the star of this recipe. Apart from infusing the lemony flavor, it reduces the need to use much oil in the recipe. Usually pickles are loaded with lot of oil, but this one isn’t.
For more Cabbage recipes, you can check Cabbage curry Cabbage stir fry Cabbage vada
How to Make Cabbage Pickle
1. Cut cabbage to large cubes. Wash in ample water. Drain and allow to dry completely on a cloth or colander. I fan dried it over a cotton cloth while I did my rest of the cooking for the day. Make sure cabbage is completely dry. Shred it on a dry chopping board and set aside. Chop ginger or garlic as well.
2. Add mustard and methi seeds to a blender jar.
3. Powder it finely.
4. Add all the ingredients cabbage, chili powder, salt, mustard powder, garlic to a mixing bowl.
5. Pour oil over the mix.
6. Mix everything well and add lemon juice. Adjust salt. The mixture will be fairly dry. Rest it for 6 to 8 hours without refrigeration. After few hours you will see that the cabbage begins to release the juices and shrinks slightly. Mix and refrigerate. I did not bottle the pickle, just left it in the ceramic bowl with a good fitting lid. You can also transfer to a glass jar.
After 24 hours mix it well. After 2 days, check the salt and sourness. I had to add more lemon juice. Mix it again. The pickle comes to a good consistency after 2 days. Transfer to a glass bottle / jar, do not use plastic jars.
It keeps good for about 2 weeks in refrigerator. Use dry spoons to serve the pickle.
I’m Swasthi Shreekanth, the recipe developer, food photographer & food writer behind Swasthi’s Recipes. My aim is to help you cook great Indian food with my time-tested recipes. After 2 decades of experience in practical Indian cooking I started this blog to help people cook better & more often at home. Whether you are a novice or an experienced cook I am sure Swasthi’s Recipes will assist you to enhance your cooking skills. More about me
A 5 gallon stone crock is the ideal size for fermenting about 25 pounds of fresh cabbage or cucumbers. Food grade plastic and glass containers are excellent substitutes for stone crocks. Other 1 to 3 gallon nonfood grade plastic containers may be used if lined with a clean food grade plastic bag.
Summary. 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.
The nutritional value of food, like cabbage, can be enriched by fermentation and it makes the food easier for us to digest. This is because sauerkraut contains enzymes that help the body break down food into smaller, and more easily digestible molecules which in turn helps us absorb more of its nutrients.
Glass and ceramic jars are good to store pickles, as they do not react with the ingredients. Glass bottles with air-tight lids are available easily in the market. However, when you use ceramic jar, you may have to keep a polyethylene sheet below the lid to ensure it is air-tight.
Yes, it is possible to eat too much sauerkraut. Consuming large amounts of sauerkraut can lead to digestive discomfort, such as bloating and gas. Additionally, sauerkraut is high in sodium, which can contribute to high blood pressure and other health problems if consumed in excessive amounts.
Typically, vegetables and fruits that are red, purple or blue in color have a type of antioxidant called anthocyanins. 2,3 These antioxidants have properties that help to reduce inflammation in our bodies, as well as protect our hearts.
However, it's not just sauerkraut's fiber content that makes this food so good for digestion. Sauerkraut is also packed with probiotics that can improve your overall gut health. This combination makes sauerkraut an excellent food to aid with digestion.
Adding baking soda to your boiling cabbage can help reduce the objectionable smell and maintain the green color long after when it typically turns grayish from cooking for too long. However, this may rid the cabbage of its nutritional value.
Cruciferous vegetables, like broccoli and cabbage, have the same sugars that make beans gassy. Their high fiber can also make them hard to digest. It will be easier on your stomach if you cook them instead of eating raw.
Indian pickles cannot be prepared with oils such as olive oil but instead we usually add mustard oil while making them. Mustard oil blends well with the Indian spices and therefore, is used the most.
The bitter taste can only come from old pickle masala or adding too many fenugreek seeds. If you have a bitter pickle, add a little bit of fresh lemon juice while serving. Which Oil is Best for Making Pickles? In North India Mustard oil is commonly used while in South India Sesame oil is often used for making pickles.
Pickles may turn dark for several reasons. The most common cause is using water with too many minerals, especially iron. Using ground spices rather than whole spices or using iodized salt, or cooking the cucumber brine too long with spices causes pickles to darken.
Do not use aluminum, copper, brass, galvanized, or iron utensils or containers. These will react with the salt and acids during pickling. This can cause undesirable changes to the pickles. If you choose to use plastic containers, make sure that the containers are food grade and have not been used for non-food items.
Preserve the flavors of your homemade pickles with Treo Pickle Jars. These glass jars are designed to keep your pickles (Achaar) fresh, ensuring they retain their tangy taste. Our airtight lids and durable construction provide an ideal storage solution for pickles of all kinds.
Therefore, a 5-gallon stone crock is of ideal size for fermenting about 25 pounds of fresh cabbage or cucumbers. Food-grade plastic and glass containers are excellent substitutes for stone crocks. Other 1- to 3-gallon non-food-grade plastic containers may be used if lined inside with a clean food-grade plastic bag.
Address: Suite 492 62479 Champlin Loop, South Catrice, MS 57271
Phone: +9663362133320
Job: District Sales Analyst
Hobby: Digital arts, Dance, Ghost hunting, Worldbuilding, Kayaking, Table tennis, 3D printing
Introduction: My name is Kieth Sipes, I am a zany, rich, courageous, powerful, faithful, jolly, excited person who loves writing and wants to share my knowledge and understanding with you.
We notice you're using an ad blocker
Without advertising income, we can't keep making this site awesome for you.
