Quick Pickled Cabbage

Written By Annalisa Jones

Red and White Versions

1 Medium Head of Red or White Cabbage (900g)
2 Cloves of Garlic, minced
2 Cups (473 ml) of Water
2 cups (473 ml) of Apple Cider Vinegar, raw, unpasteurised
1tbsp Sugar
2tsp Kosher Salt

Cut the cabbage into four quarters.

Remove the core of each and slice them using a knife or a mandoline. Place it in two 600ml jars.

Add in the garlic. If you’re using two jars, share it evenly.

Make the brine. Put water, sugar and salt in a saucepan. Bring to a boil over a high heat then remove. Stir well. Allow to cool then add in the cider vinegar.

Pour the brine over the cabbage in the jars. Place the lids on the jars and let them cool down to room temperature. Place the jars in the refrigerator.

Let them sit there for at least 1 day before eating.

Ingredients

  • Red or White Cabbage

  • Garlic

  • Water

  • Apple Cider Vinegar

  • Sugar

  • Kosher Salt

Annalisa Jones
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