Atchara (Filipino Pickled Red Cabbage) Recipe

This vibrant and tangy pickled red cabbage recipe is a quick and easy way to add some zest to your meals. The Thai chile gives it just the right amount of heat, while the vinegar and spices create a burst of flavor that complements any dish. Here's how to make it:

Ingredients (1X)

• 1 pound red cabbage, finely shredded
• cup spiced cane vinegar (or coconut vinegar)
• 1 tablespoon white sugar
• 2 teaspoons whole coriander seeds
• 1 teaspoons ground black pepper
• 1 teaspoon kosher salt
• 1 Thai chile, chopped

Directions

Step 1: In a large mixing bowl, toss together the shredded red cabbage with the vinegar, sugar, coriander, black pepper, and kosher salt.

Step 2: Use your hands to massage the spices into the cabbage. This will help release the cabbages natural juices and ensure the flavors are well incorporated.

Step 3: Taste the mixture and adjust the seasoning if necessary. You can add more sugar for sweetness or salt for extra flavor, depending on your preference.

Step 4: Stir in the chopped Thai chile. If you want less spice, leave the chile whole; if you prefer more heat, chop it up.

Step 5: Cover the bowl and let it chill in the refrigerator for at least 30 minutes. This will allow the sugar and salt to dissolve and the flavors to develop.

Cook's Notes

This cold-flash-pickling method works wonderfully with many vegetables such as green papaya, radishes, and carrots. However, red cabbage is an especially gorgeous and easy choice to begin with.

Thai chiles, also known as bird chiles, are small, slender, and can be either green or red. For a milder version, leave the chile whole; for a spicier kick, chop it up into smaller pieces.

Nutrition Facts (per serving)

Calories	28
Total Fat	0g
Saturated Fat	0g
Cholesterol	0mg
Sodium	174mg
Total Carbohydrate	7g
Dietary Fiber	2g
Total Sugars	4g
Protein	1g
Vitamin C	28mg
Calcium	32mg
Iron	1mg
Potassium	183mg

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

History and Origins

Atchara, a Filipino pickled red cabbage dish, is deeply rooted in the country's culinary heritage. The term "atchara" refers to a popular condiment or side dish made from pickled vegetables, most commonly green papaya, but this version uses red cabbage for a vibrant twist. The dish's origin is linked to Filipino cuisine's influence from various global cultures, including the Spanish and Chinese. In the 16th century, Spanish colonization brought new ingredients and culinary techniques to the Philippines, including vinegar-based preservation methods. Over time, local flavors such as sugar, salt, and indigenous spices were added to create the dish we know today.

Regional Variations

Atchara has many regional variations across the Philippines, with each area adding its unique twist to the recipe. In rural regions, fresh local produce like green papaya, carrots, and radishes are typically used, while urban areas often experiment with cabbage, as in this red cabbage version. The addition of different spices or even fruits like pineapple or mango is also common. However, the essential combination of vinegar, sugar, and salt remains consistent, offering a balance of sweet and sour flavors that define atchara.

How It Differs from Similar Dishes

Atchara is often compared to other pickled dishes from around the world, such as sauerkraut in Germany or kimchi in Korea. However, atchara stands apart with its sweet-sour flavor profile. Unlike sauerkraut, which is fermented, atchara uses a quick pickling method where the vegetables are simply marinated in vinegar, sugar, and spices, offering a fresher, lighter taste. Additionally, while kimchi is often spicier and has a distinctive fermented flavor, atcharas milder heat comes from the use of Thai chiles, which are optional and can be adjusted for preferred spice levels.

Where It's Typically Served

Atchara is often served as a side dish in Filipino meals, complementing heavier, meat-based dishes like lechon (roast pork), fried fish, or grilled meats. It also acts as a palate cleanser due to its refreshing, tangy taste. It can be found at almost every Filipino family gathering, celebration, or festive occasion, making it a beloved part of the country's culinary tradition. In addition to being served at home, atchara is commonly offered in Filipino restaurants and food stalls around the world.

Interesting Facts

• While atchara is often made with cabbage in modern versions, the traditional recipe calls for green papaya, which gives the dish a unique texture and flavor.
• In addition to its culinary uses, atchara is believed to have health benefits due to the high content of vinegar, which aids digestion and balances blood sugar levels.
• Atchara can be stored for weeks in the refrigerator and even makes a great gift, as it is easy to prepare and has a long shelf life when properly pickled.
• While the dish is associated with the Philippines, the method of pickling vegetables using vinegar, sugar, and salt can be found in many other Asian countries, albeit with regional variations.

FAQ about Atchara (Filipino Pickled Red Cabbage) Recipe