I have written a long article about pickling before, I won’t bore you again with its lengthiness, However, I will leave a link below for you to watch or read.
I’ve been pickling vegetables since last week and also fermenting kimchi, a Korean traditional dish that originated over 3000 years ago and sauerkraut, which originates from China.
My mother has been complaining about having bone and indigestion issues. Since I’ve been pickling and fermenting for some time, I learned that pickled vegetables help with blood clot, indigestion and keep our bones strong, amongst other things. So, I thought making these for her will aid the medication.
Sauerkraut contains vitamin K2, which also help to keep bones stronger. It also improves heart health, immune function and inflammation.
Pickling and fermentation also help to improves digestion. Kimchi offers probiotics, and has a specific strain of lactobacillus which also boosts your immune system. I recently learned that kimchi may slow the aging process😊
I have 2 versions of pickling juices, sweet and more vinegar intense (see recipe and video below..
Today I used the sweet pickling juice, because I didn’t think my family would like the other one.
Recipe: 1300ml vinegar, 600ml still water, 350g – 370g sugar, 2 tablespoon sea salt (rocks). You can adjust it according to the quantity of the vegetables you have. Boil for 5 to 10 minutes.
Pickled Vegetables (Carrots and Cabbage)
Equipment
- 2 Jars airtight
Ingredients
- ½ Medium Head White Cabbage
- 2 Teaspoons Pink Salt
- 3 Teaspoons Sugar
- 2 Carrots
PICKLING JUICE
- 2 Cups Still Water
- 1 Cup Vinegar
- 1 Teaspoon Salt I used fermenting salt
- ¼ Cup Sugar
- 1 Teaspoon Cloves
Instructions
- Chop (slice) the cabbage. Then transfer into a mixing bowl.
- Season with 2 teaspoons of salt and 3 teaspoons sugar, squeeze and toss the cabbage. Let it sit for at least 30 minutes. Toss and squeeze after 15 minutes.
- After your cabbage has been sitting for 30 minutes, drain through a colander and rinse with water while squeezing at the same time.
- Squeeze the water out of the cabbage or use a salad spinner to drain water out. Transfer the cabbage into a jar.
- Peel and grate or julienne the carrots. Transfer into a jar.
- Pour water, vinegar, add sugar, salt and cloves in a saucepan. Bring to boil.
- Pour the pickling juice over the carrots and cabbage jars. Seal, allow to cool and refrigerate. Let sit at least 24 hours before serving.
Video
