Pickled Vegetables (Carrots and Cabbage)
I have been pickling and fermenting vegetables, and I thought it’s time to share, because of health benefits.
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.