Pickled cabbage is a truly international dish.
Pickled cabbage dishes are not the domain of any one culture or chef. The dish finds its way into cuisines as diverse as Russian, Chinese and Salvadoran. Cabbage is cultivated all over the world and is easy to preserve by pickling Add this to my Recipe Box.
Varieties
The pickled cabbage kimchi is a staple throughout Korea. Sauerkraut, a pickled and fermented form, comes from Germany and France. Cole slaw, a lightly pickled type, came from Holland. The Salvadorans and Russians pickle cabbage for only a couple of days.
Uses
Pickled cabbage is used as a side dish. It is a traditional accompaniment to pork and other meats. It is often used as a summer salad or garnish.
Preparation
Cabbage is pickled using vinegar, salt, herbs or other vegetables, and often sugar. The liquid is boiled and poured over the cabbage. The mixture is sealed in jars or crocks and left to pickle for a few days or months at a time.
Nutrition
Pickling preserves cabbage and can make it easier to digest. Bacteria are produced during fermentation that produce vitamins. Korean nutrition scientists believe kimchi contains double the levels of B vitamins as raw cabbage.
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