Making your own pickles
The next following weeks, in between we’re going to share a series of our favorite homemade pickles to you. It is easy and tasteful for those of you who are busy however who want to remind healthily. Stop buying commercial jars or cans food, making your own pickles and sauce is very simple, and you could do them all at one go. With proper storage, they could be very lasting.
Another name for this Purple Cabbage Pickled is Red Cabbage Pickled, as it turns red in the pickling brine. As purple cabbage is a PH indicator. It turns red in acidic conditions (purple in neutral, and green or yellow in alkaline, cool huh?). Purple Cabbage Pickled is very simple, and it’s a great addition to so many things. We love it for topping burgers, tacos, and sandwiches, and it’s a great side for anything spicy, and anything Asian.
It’s fun to play with this recipe to get different flavours. You can change the vinegar for cider vinegar and add some soy sauce, and ginger slices for a specifically Asian twist. Moreover, the onion can be changed for black mustard, fennel, or sesame.
When it comes for purchasing fresh vegetables the local wet market is our best choice. How to choose a cabbage? Look carefully, choose the cabbage that is brightly coloured, heavy for its size and with its crisp outer leaves still attached. Do also remember to avoid those that are light, dull and have had their outer leaves removed.
When you have all your ingredients, let’s get started!
INGREDIENTS (2 jars, 270ml)
- 1/2 Purple Cabbage
- 1 Onion
- 400ml of Cider Vinegar
- 2 tsp of Salt
- 2 tbsp of Sugar
The night before you wish to assemble the pickle, slice it very finely and leave in a bowl over night covered with the salt. Mix it well.
The next day, drain the cabbage and leave to drip dry for 2 hours. Add in the finely sliced onion into the cabbage and mix it.
Next in a dry pan big enough to hold all the remaining ingredients, add the sugar & the vinegar. Bring to the boil.
Place the cabbage mix in a jar, then pour the hot pickling solution over the top. Seal and leave in a dark cupboard for a minimum of 3 weeks before eating.
NOTE FROM THE TWO SISTERS: We have tested and tried many times while preparing pickles. We’ve failed numerous of times even we follow suggestion through books and online. Then we realized that the reason we failed is because the temperature of our country. Singapore is hot and humid therefore even we store it in a dark cool place, it spoiled quickly. For those who stayed in the Asia like us, we suggested storing your pickles in the fridge for a longer consuming storage.
Do stay tuned for more of our upcoming recipes on how we serve these amazing pickles with main dishes.
Please make them and take a photo, send us an email, tag us on Instagram, tweet us, anything. We love to yours! There will be more exclusive stories on our #stellerstories profile, check it out whenever you can!
It would make our day! Happy Friday!