Quick Turkish Purple Cabbage Pickle (Mor Lahana Turşusu)
30kcal
Ingredients
- 1 medium Purple cabbage (Red cabbage)
- 1 cup Vinegar (Apple cider or Grape vinegar)
- 1.5 cups Hot water (very warm, not boiling)
- 1 tsp Citric acid (Lemon salt)
- 1 tbsp Rock salt (Pickling salt)
- Optional: 2 cups water + 1/2 cup vinegar (for those who prefer a milder tang)
Equipment
- Wide Mixing Bowl: Large enough to comfortably massage the cabbage without making a mess.
- Sharp Chef’s Knife or Mandoline: For getting those essential paper-thin cabbage slices.
- Sterilized Glass Jars: To ensure your pickles stay fresh and safe for weeks.
- Kitchen Gloves: (Optional) To prevent the vibrant purple cabbage juice from staining your hands!
Method
- Remove the outer leaves of the cabbage. Cut the cabbage into four wedges and remove the hard core.
- Slice the cabbage as thinly as possible using a sharp knife or a mandoline slicer.
- Place the sliced cabbage in a large mixing bowl. Sprinkle the rock salt and lemon salt (citric acid) over the top.
- Pour in the vinegar and the hot water.
- This is the most important step! Using clean hands, vigorously rub and massage the cabbage for 3–5 minutes. You will see the cabbage soften and the liquid turn a brilliant bright pink.
- Pack the softened cabbage tightly into clean glass jars. Use your fist or a spoon to press it down firmly.
- Pour the remaining purple liquid from the bowl into the jars, ensuring the cabbage is completely submerged.
- Close the lids tightly.
- Store in a cool, dark place or the refrigerator. While it can be eaten after a few hours, it reaches peak flavor and texture after 2–3 days.
Nutrition
Serving1servingCalories30kcalCarbohydrates6.1gProtein1.1gFat0.1gSaturated Fat0.02gPolyunsaturated Fat0.1gMonounsaturated Fat0.02gSodium723mgPotassium212mgFiber1.7gSugar3.2gVitamin A893IUVitamin C45.6mgCalcium38mgIron0.7mg
Notes
For a milder flavor, use 2 cups of water and 1/2 cup of vinegar instead. Massage the cabbage with salt before jarred to ensure a vibrant color and crunch.