Gluten-free | Dairy-free | Sugar-free | Vegan friendlyMakes: 1 litre (2-pint) jar
Cuisine: Bridget's Foundation Recipes
Prep: 10 minutes
Cook: 5 minutes
Cool: 2 hours
Ferment: 48 hours
Keeps: 2 months when stored correctly
Open my fridge, and you'll find pickles galore! Jars of my pickled onions, pickled cucumbers, pickled vegetables, as well as a jar of my delicious pickled red cabbage.
This recipe creates a jar of goodness that's quick and easy to prepare. It's also prebiotic and probiotic, high in antioxidants, will help lower blood sugar levels and won't spike your insulin - a jar of goodness indeed.
Ensuring they're even more beneficial for us, my recipe is also free from gluten, sugar and dairy. Did I mention that they also taste delicious?
You can serve them on the side of chicken, beef or lamb, inside a gut-healing bowl, with salmon or as part of a tasty salad. There are endless possibilities for these healthy pickles.
Hints, Tips & Tricks
My recipe calls for inulin powder, a soluble fibre derived from plant-based sources and is prebiotic, making it a fantastic ingredient for our gut health. It's also a healthy alternative to sugar. You can read more information about inulin powder --> here. Or, if you're wondering where to purchase some, we sell 100% Chicory Inulin Powder for home delivery*! Find out more --> here.
Sterilise your empty jar and all utensils before pickling. It's also important to wash your hands thoroughly. When pickling, it's essential to maintain a high level of cleanliness to ensure no bacteria could potentially spoil your food.
Once you've eaten all your pickled cabbage, don't discard the pickle juice. Instead, thinly slice more red cabbage and replenish your jar!
- 200 ml (7 fl oz) apple cider vinegar
- 150 ml (5 oz) water
- 100 g (3.5 oz) pure as inulin powder
- 400 g (14 oz) red cabbage, thinly sliced
- Zest of 1 lemon
- 3 garlic cloves, thinly sliced
- 5 cardamom pods
- 1 tsp chilli flakes, optional
- Heat the apple cider vinegar, water and inulin powder in a pot on medium heat, stirring to dissolve the inulin. As soon as the liquid comes to a boil, remove it from the heat.
- In a large bowl, mix the cabbage, lemon zest, garlic cloves, cardamom pods and chilli flakes if using.
- Using clean hands, stuff the cabbage into a clean 1 litre (2-pint) jar. Press and pressure as much cabbage into the jar as possible. Don't worry if you have any leftovers, as you'll use them later. Pour over the hot liquid.
- Leave the cabbage to sit and cool on the bench for 1-2 hours. After 30 minutes, however, press the cabbage down to ensure it's fully submerged. Add your leftover cabbage.
- Place the lid on the jar and leave it to ferment in the fridge for 24-48 hours before consuming. The pickles will last in your fridge for up to 2 months; just remember to use clean utensils every time you open the jar.