Pickled red cabbage

Pickled red cabbage

Ingredients

makes 1 jar
  • •¼ small red cabbage, finely sliced
  • •180ml apple cider vinegar or rice vinegar
  • •180ml water
  • •1 tbsp caster sugar
  • •1 tsp sea salt

  • Optional flavours

  • •1 tsp mustard seeds
  • •1 tsp coriander seeds
  • •1 tsp caraway seeds
  • •1 tsp cumin seeds
  • •¼ tsp chilli flakes

Directions

Cooking mode
  1. 1. Put the cabbage in a large mason jar, pushing down until lightly packed.
  2. 2. In a small pan, add the water and vinegar. Bring to a simmer, then stir in the sugar and salt until dissolved. Add the optional flavourings.
  3. 3. Pour into the jar, ensuring all the cabbage is covered. Loosely cover with the lid and set aside for 1 hour. Seal tightly and transfer to the fridge. Store for up to 3 weeks.
  4. 4. Serve as a side with a veggie grain bowl, in tacos or tossed in a salad.
Baker Beanie Author

■ every day is treat day ■