Homemade Pickled Cabbage - Pickled Red Onions - Fermentation

 

Hot dog with pickled cabbage...

The health benefits of pickled vegetables are numerous. One benefit is the probiotic aspect. Because of the fermentation process, they are a great source of the bacteria that promotes good gut flora. When your gut is working properly other processes in the body work better. 

Prepare your vegetables...

Use a glass container that has been cleaned thoroughly. Canning jars work very well and can be stored in the fridge easily.  

Prepare pickling brine.

Pickling Brine

1 Cup Sugar

1 Cup Water

1 C Vinegar

1 Tbs Sea Salt

1/2 Tsp Spices

Combine all ingredients in a saucepan and heat until sugar and salt are dissolved. As far as spices go, you can use whatever you want. I used pickling spices in the onions and I did not use any spices in the cabbage.

Pour brine over vegetables. Make sure the brine covers the vegetables. Use a pounder to press vegetables down into the brine if necessary.  Be careful not to break the glass. I have a wooden pounder, but I couldn't find it, so I used my metal meat tenderizer. 

Let ferment in the refrigerator for three days before using. Pair with meats, beans, rice and salads. Pickled vegetables really add a burst of flavor to any dish. Use within two weeks.  

Enjoy,

Mrs. Smith