The garlicky fermented red cabbage pickle recipe I’m sharing with you today makes very crunchy and deliciously tangy pickles. Who doesn’t like a bit of crunch in their salad, wrap or sandwich? I definitely do and always have a few jars of crunchy pickles around but this one is a very recent addition to my pantry.
I always pickle shredded cabbage in vinegar with lots of chillies and garlic. A couple of months ago I decided to experiment with the brining method that I always use for making Iranian fermented mixed vegetable pickles (shoor). The pickle took only minutes to make but I had to wait for almost a month to test the results. The first batch was so delicious and gone so quickly I made a second batch two days ago, this time several jars.
The reason I fell in love with this bright purple pickle is that like shoor (pictured below) it’s rich in probiotics which are said to be good for your guts and boost the immune system. When I was growing up we didn’t know anything about probiotics and their significant role in a healthy diet but we had a bowl of shoor on the table with most meals just because we all loved the pleasantly sour, salty, garlicky, spicy and herby flavour of the pickles.
The Iranian fermented mixed vegetable pickle (shoor) is made with a variety of vegetables including Jerusalem artichokes, cauliflowers, carrots, celery, tiny cucumbers, cabbages, garlic, peppers and chillies as well as some aromatic herbs such as dill, coriander and tarragon. The method of preparation of shoor – which simply means salty – is quite similar to the method used in making other Middle Eastern and Eastern European brined vegetable pickles.
Shoor is a perfect addition to salads and sandwiches and as an accompaniment to Persian dishes like grilled meats and poultry (kababs/kebabs). I also love to snack on the crunchy vegetables or even roll them in a piece of flatbread for a quick bite. Too much of this yummy pickle, however, raises the salt intake so I try to eat it in moderation.
My red cabbage pickle looks quite identical to the red cabbage pickle from the supermarket which here in the UK always has a lot of sugar. Mine has no sugar and very little vinegar. Apart from the flavour, the big difference is that my pickle will ferment naturally. Higher levels of vinegar like in shopbought pickles prevents fermentation from taking place so there’s no probiotic goodness in them.
This recipe is as simple as it can get. All you need for making delicious fermented red cabbage pickle is a few cloves of garlic, fresh or dried chillies or even dried chilli flakes, salt, a little vinegar and some patience to wait until the pickle is ready to eat!
For the brine: