Low Sodium Pickled Cabbage
Elevate your meals with this crisp and tangy Low Sodium Pickled Cabbage recipe, a healthier take on traditional pickles! Perfect for adding zing to your dishes without loads of salt, this simple recipe combines fresh green cabbage and julienned carrots with a flavorful brine of white and apple cider vinegar, honey, and aromatic spices like black peppercorns, mustard seeds, dill seeds, and a hint of red pepper flakes for gentle heat. Ready in just over 20 minutes of prep and lightly cooked for maximum crunch, this refrigerator pickled cabbage is an ideal low-sodium condiment for sandwiches, tacos, or grain bowls. With its vibrant colors and perfectly balanced flavor profile, this pickled cabbage is a must-try for those seeking a healthy twist to traditional fermented delights. Plus, it stores beautifully in jars, making it a meal-prep superstar!
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Recipe Information
Ingredients
- 1 medium head Green cabbage
- 1 large Carrot
- 1 cup White vinegar
- 1 cup Apple cider vinegar
- 1 cup Water
- 2 tablespoons Honey
- 2 Garlic cloves
- 1 teaspoon Black peppercorns
- 1 teaspoon Mustard seeds
- 1 teaspoon Dill seeds
- 0.5 teaspoon Red pepper flakes
Instructions
Start by shredding the cabbage. Remove the outer leaves and core, then cut the cabbage into thin strips. Place the cabbage into a large bowl.
Peel and julienne the carrot, mixing it with the shredded cabbage.
In a medium saucepan, combine white vinegar, apple cider vinegar, water, and honey. Heat the mixture over medium heat until it just starts to boil.
Peel and gently crush the garlic cloves to release flavor without fully breaking them apart. Add the garlic, black peppercorns, mustard seeds, dill seeds, and red pepper flakes to the hot vinegar mixture.
Remove the saucepan from heat and let the mixture cool for about 5 minutes.
Pour the warm pickling liquid over the cabbage and carrot mix, ensuring all the vegetables are submerged. You can use a weight or plate to press them down if necessary.
Let the mixture sit at room temperature for about an hour. This allows the vegetables to absorb the flavors.
Transfer the pickled cabbage to clean jars with lids, making sure the liquid completely covers the vegetables.
Close the jars tightly and refrigerate for at least 24 hours before serving to let the flavors develop.
Store in the refrigerator and consume within 2 weeks for the best quality.
Nutrition Facts
Calories |
375 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 2.2 g | 3% | |
| Saturated Fat | 0.2 g | 1% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 132 mg | 6% | |
| Total Carbohydrate | 69.0 g | 25% | |
| Dietary Fiber | 12.7 g | 45% | |
| Total Sugars | 49.2 g | ||
| Protein | 7.2 g | 14% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 273 mg | 21% | |
| Iron | 3.7 mg | 21% | |
| Potassium | 1248 mg | 27% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
