Kırmızı Lahana Turşusu —¶

the recipe that kept me from sleeping for 3 weeks (joking – sleep is important to me). BUT, I have to admit that I developed a slight obsession for the Turkish version of red cabbage pickles. In the past week, I made three batches using different spice blends and vinegar mixtures until I suddenly felt the urgent need to share the recipe with the World Wide Web.

If you like pickles but you are not thaaaat into them, follow recipe 2. If, like me, you like your pickles to give you a big acidity slaaaap, follow recipe 1.
(Recipe 2 is recipe 1 which you dilute with some water. You need to make things work for yourself. It’s not that difficult and it is a necessity.) ¶

recipe 1 & 2: ¶

Cut and slice the cabbage into pieces. Place the cabbage into a colander and salt it. Toss everything around until the cabbage starts sweating. Depending on the time you have, you can leave it for a few hours or overnight. The resulting difference in texture is subtle. No need to stress yourself. ¶

Now for the pickle vinegar mixture, mix all other ingredients (red wine vinegar, apple cider vinegar, sugar, coriander seeds, pul biber and 125 ml of water (or 400ml if you’re following recipe 2)) into a saucepan and bring to boil. Remove from the heat and let cool, fully. ¶

When you are ready, squeeze the cabbage with your hands and put it in a jar. Press it well. Pour the vinegar mixture into the jar and seal. Keep it in the fridge.
I start to eat the cabbage after 24 hours only but waiting for 48 hours will give you a stronger slap. Enjoy! ¶