Best 4 Quick Pickled Red Cabbage Atchara Recipes
**Discover the Vibrant Flavors of Atchara: A Culinary Journey Through Pickled Red Cabbage**
Embark on a culinary adventure with atchara, a delightful pickled red cabbage dish that tantalizes the taste buds with its vibrant colors and tangy flavors. Originating from the Philippines, atchara has become a beloved condiment, adding a refreshing and tangy touch to a variety of dishes. This article presents a collection of carefully curated atchara recipes, each offering unique flavor profiles and culinary experiences.
From the classic Filipino atchara, bursting with the zesty flavors of vinegar, garlic, and ginger, to the spicy and aromatic Thai-inspired recipe infused with chili peppers and lemongrass, these recipes cater to diverse palates. Explore the tangy and sweet Vietnamese version, featuring the harmonious blend of vinegar, sugar, and carrots, or delve into the bold and flavorful Indonesian atchara, where the addition of turmeric and shrimp paste creates a complex and captivating taste.
Whether you seek a simple and quick pickled red cabbage recipe or a more elaborate and flavorful variation, this article has something for every culinary enthusiast. Discover the versatility of atchara as it complements grilled meats, fish, and poultry, or adds a refreshing tang to salads, sandwiches, and tacos. With its vibrant colors and tantalizing flavors, atchara is a culinary gem waiting to be explored.
QUICK-PICKLED CABBAGE
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Steps:
- Gather the ingredients.
- Using a large sharp knife, a mandoline , or a food processor fitted with the slicing disc, slice the cabbage into thin shreds. Set aside.
- Put the water in a saucepan and bring it to a boil over high heat. Remove the pan from the heat and add the vinegar, salt, and sugar. Add a pinch of red pepper flakes, if using.
- Put the shredded red cabbage in a bowl and then pour the hot brine over it.
- Divide the brined cabbage between 2 (1-pint) jars, layering evenly with the garlic slices, coriander seeds, and peppercorns.
- Place the lids on the jars and refrigerate for at least 2 hours before serving. For the best flavor, however, refrigerate for 24 to 48 hours before serving. This recipe can keep in the fridge for about seven days.
Nutrition Facts : Calories 31 kcal, Carbohydrate 6 g, Cholesterol 0 mg, Fiber 2 g, Protein 1 g, SaturatedFat 0 g, Sodium 254 mg, Sugar 3 g, Fat 0 g, ServingSize 8 servings, UnsaturatedFat 0 g
QUICK PICKLED CABBAGE
Transform red cabbage into a speedy side dish that's quick enough for everyday, but delicious enough to serve to dinner party guests
Provided by James Martin
Categories Side dish
Time 20m
Number Of Ingredients 5
Steps:
- Put the cabbage in a large heatproof bowl. Put the onion in a saucepan with the vinegar, sugar and juniper berries. Heat until the mixture is boiling and the onion is starting to soften, around 10 mins. Add the mixture to the cabbage, stir well and leave to cool completely. Chill until needed.
Nutrition Facts : Calories 44 calories, Carbohydrate 7 grams carbohydrates, Sugar 5 grams sugar, Fiber 3 grams fiber, Protein 2 grams protein, Sodium 0.1 milligram of sodium
QUICK-PICKLED RED CABBAGE (ATCHARA)
Sour flavors are important in Filipino cooking, and quick pickles both heighten the sourness and serve as palate-cleansers, balancing and cutting through fattier dishes. This cold-flash-pickling method works with all kinds of vegetables (green papaya, radishes, and carrots are traditional), but red cabbage is an easy and gorgeous place to start. Store in the refrigerate for up to 3 days.
Provided by Yana Gilbuena
Categories Pickles
Time 45m
Yield 8
Number Of Ingredients 7
Steps:
- Toss cabbage with vinegar, sugar, coriander, pepper, and salt in a large bowl. Massage spices into cabbage using your hands. Adjust seasoning as desired with additional sugar or salt. Stir in Thai chile. Cover and chill until sugar and salt dissolve, at least 30 minutes.
Nutrition Facts : Calories 26.1 calories, Carbohydrate 6.3 g, Fat 0.2 g, Fiber 1.5 g, Protein 0.9 g, Sodium 257.7 mg, Sugar 3.8 g
PICKLED RED CABBAGE
This bright and tangy pickled red cabbage is so pretty! The color is gorgeous, and the cabbage maintains a nice crunchy texture. Try it on your favorite sandwich. -Peggy Woodward, Shullsburg, Wisconsin
Provided by Taste of Home
Time 10m
Yield 4 cups
Number Of Ingredients 7
Steps:
- In a large bowl, place cabbage, garlic and peppercorns. In a saucepan, bring water, vinegar, salt and sugar to a simmer until sugar and salt dissolves. Pour over cabbage; cover. Let stand 2 hours. Transfer to jars, if desired; seal tightly. Refrigerate 48 hours before serving and up to 1 month.
Nutrition Facts : Calories 5 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 5mg sodium, Carbohydrate 1g carbohydrate (1g sugars, Fiber 0 fiber), Protein 0 protein.
Tips:
- Choose small heads of red cabbage for the best flavor and texture.
- Slice the cabbage as thinly as possible for a quick pickle.
- Use a sharp knife to slice the cabbage to avoid bruising it.
- Add a small amount of salt to the cabbage before pickling to help draw out the water and make the pickle more crisp.
- Use a variety of spices and seasonings to flavor the pickle, such as mustard seeds, coriander seeds, cumin seeds, bay leaves, and peppercorns.
- Taste the pickle after a few days and adjust the seasonings as needed.
- Store the pickle in a cool, dark place for up to 2 months.
Conclusion:
Quick pickled red cabbage is a delicious and easy-to-make condiment that can be used on a variety of dishes. It is a great way to add a tangy and crunchy flavor to salads, sandwiches, and wraps. It can also be used as a side dish or as a topping for tacos and nachos. This pickle is also a good source of probiotics, which are beneficial bacteria that can help to improve gut health. So, if you are looking for a new and exciting way to enjoy red cabbage, try making this quick pickled red cabbage recipe.
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