Easy Chinese Pickled Red Cabbage With Ginger - Recipe Winners (2024)

FAQs

How long does pickled red cabbage last in a jar? ›

Pickled red cabbage will last in a tightly sealed jar for about two weeks in the refrigerator. Keep in mind that this is a quick pickling recipe, NOT a canning recipe. You would need to follow the appropriate instructions regarding food safety and cleanliness if you were looking to make a shelf-stable canned cabbage.

Fermented cabbage may also help promote the balance of microbes and probiotics in your digestive system. This can help strengthen your intestines. Weight control. Cabbage may also help with weight loss because it's low in calories, has a high-water content, and is a good source of dietary fiber.

Health benefits of red cabbage

2,3 These antioxidants have properties that help to reduce inflammation in our bodies, as well as protect our hearts.

Suancai (also called suan tsai and Chinese sauerkraut; lit. 'sour vegetable') is a traditional Chinese pickled Chinese cabbage (napa cabbage) or Chinese mustard, used for a variety of purposes. Suancai is a unique form of paocai, due to the ingredients used and the method of production.

Cabbage with an off smell should be discarded immediately. You'll also be able to tell when cabbage has spoiled if the leaves have become soft and discolored. It's best to refer to the old adage: when in doubt, throw it out.

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.

Red cabbage is a good source of fibre, including the insoluble variety which promotes regular bowel movements. The fibre in cabbage acts as a prebiotic, which means it's the type of fibre that provides a fuel source for the beneficial bacteria that live in your gut.

In addition to these, red cabbage intake helps to improve skin and eye health, makes your bones stronger, eliminates toxic substances from the body, prevents diabetes and also takes care of your heart. Including red cabbage in your diet may help to treat ulcers and delays the onset of Alzheimer's disease.

Cabbage, pickled, red contains 0 g of saturated fat and 0 mg of cholesterol per serving. 150 g of Cabbage, pickled, red contains 66.00 mcg vitamin A, 60.3 mg vitamin C, 0.00 mcg vitamin D as well as 1.00 mg of iron, 58.50 mg of calcium, 303 mg of potassium.

It's delicious raw, steamed, sauteed, and fermented. It retains the most nutrients when it's eaten raw, but is still highly nutritious when cooked.

Is cabbage good for joint pain or swelling? ›

Since cabbage leaves are “safe and may be used in the longer term,” they may be worth trying to relieve pain caused by osteoarthritis of the knee. Eating cabbage may also be beneficial, as cruciferous vegetables have proven anti-inflammatory effects.

May help prevent cancer: Cruciferous vegetables, including red cabbage, contain compounds that may help protect against certain types of cancer. Aids weight loss: Low in calories and high in fiber, red cabbage can help you feel fuller for longer, making it a great addition to weight loss diets.

Freezing Cabbage or Chinese Cabbage

Cut into medium to coarse shreds or thin wedges, or separate head into leaves. Water blanch 1½ minutes. Cool promptly, drain and package, leaving ½-inch headspace. Seal and freeze.

Fermented Chinese pickled cabbage aren't just delicious, but it's also a great source of vitamins and probiotics.

The crunchy, pale coloured hearts are delicious eaten raw like lettuce. Napa Chinese cabbage can be steamed whole, finely cut into slices for a salad, or cut coarsely for a stir-fry. Cooked leaves and stalks add flavour to soups, stews, pasta dishes, and stir-fries.

Strain through a fine sieve into a jug or bowl, and discard the peppercorns and bay leaves. Put the cabbage and mustard seeds into a big bowl, and then pour the strained liquid over. Transfer the cabbage and pickling liquid into sterilised jars and seal. Will last for a month in the fridge.

"As long as the pickles are kept cold, they can last upwards of 75 days unopened in the fridge," Andre shares. Once opened, any pickles should be stored in the fridge, submerged in brine, to maintain freshness for at least up to three months, according to the USDA.

This quick-pickled cabbage recipe is not fermented, but it is simply brined in a hot vinegar-salt mixture and refrigerated. The pickled cabbage lasts only a week in the fridge, while sauerkraut is good for up to six months.

As long as the jar is sealed and if as you say in a jar, pickled red cabbage, is a very stable acidic food, which any normal sane person could keep indefinitely, or as part of some post-apocalyptic, bomb shelter stockpile, if you are some sort of “survivalist”.