Paleo Pickled Cabbage
Discover the tangy, bold flavors of Paleo Pickled Cabbage, a simple yet vibrant side dish that’s perfect for adding a zesty twist to your meals. This no-cook, refrigerator pickling recipe combines crisp green cabbage, crunchy carrot, and daikon radish with aromatic garlic, ginger, and punchy spices like dill seeds and black peppercorns. The brine, made with apple cider vinegar and sea salt, infuses the vegetables with irresistible sourness and a touch of depth. With just 25 minutes of prep time, this nutrient-packed treat is ideal for paleo diets and gut health enthusiasts, offering a naturally fermented option without artificial preservatives. Let the jars sit for 3 to 5 days to unlock their full flavor potential, then enjoy as a snack, salad topper, or alongside grilled proteins for a wholesome, tangy pairing.
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Recipe Information
Ingredients
- 1 medium head green cabbage
- 1 medium carrot
- 1 small daikon radish
- 3 cloves garlic
- 1 inch piece ginger
- 1.5 tablespoons sea salt
- 1 cup apple cider vinegar
- 2 cups water
- 1 teaspoon whole black peppercorns
- 1 teaspoon dill seeds
Instructions
Remove the outer leaves from the cabbage and discard. Cut the cabbage in half through the core, then cut out the core from each half.
Thinly slice the cabbage and place it in a large mixing bowl.
Peel the carrot and daikon radish. Julienne both and add them to the bowl with the cabbage.
Peel and slice the garlic cloves thinly. Peel and julienne the ginger.
In a separate bowl, combine the sea salt, apple cider vinegar, and water. Stir until the salt is fully dissolved.
Add the garlic, ginger, whole black peppercorns, and dill seeds to the cabbage mixture. Toss to combine.
Pack the cabbage mixture tightly into clean glass jars, leaving about 1 inch of headspace at the top.
Pour the brine over the cabbage mixture in each jar, ensuring the vegetables are fully submerged.
Gently tap the jars on a countertop to remove any air bubbles. Add more brine if necessary to keep the vegetables submerged.
Seal the jars with lids and store them in the refrigerator. Allow the cabbage to pickle for at least 24 hours before serving for best flavor.
For optimal taste, let the pickled cabbage sit for 3 to 5 days. The longer it sits, the more the flavors will develop.
Nutrition Facts
Calories |
225 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 3.1 g | 4% | |
| Saturated Fat | 0.7 g | 3% | |
| Polyunsaturated Fat | 0.7 g | ||
| Cholesterol | 2 mg | 1% | |
| Sodium | 10717 mg | 466% | |
| Total Carbohydrate | 37.2 g | 14% | |
| Dietary Fiber | 13.1 g | 47% | |
| Total Sugars | 15.7 g | ||
| Protein | 6.9 g | 14% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 284 mg | 22% | |
| Iron | 3.4 mg | 19% | |
| Potassium | 1223 mg | 26% | |
*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.
