Pickled Red Cabbage
If you love red cabbage then try out this pickled red cabbage recipe. Use it to enhance the flavour of your favourite foods and add some colour to your meal.
Servings: 10 servings
Calories: 65kcal
Ingredients
- 350g red cabbage ½ cabbage
- 1 tablespoon salt
- 230ml distilled vinegar
- 2 tablespoon granulated sugar
- ½ teaspoon black peppercorns
- ¼ teaspoon fennel seeds
- ¼ teaspoon caraway seeds
- ¼ teaspoon coriander seeds
Instructions
- Add the cabbage to a colander over a bowl and sprinkle on the sea salt. Set aside for 2 hours to remove the excess water in the cabbage.
- Once the cabbage has reduced in size. Briefly rinse using the colander. Add the cabbage to a few sheets of stacked paper towels and squeeze to remove the water. Add the cabbage to a 500ml sterilised jar and set the jar aside.
- Place a saucepan on a medium heat and add the vinegar, sugar, black peppercorns, fennel seeds, caraway seeds and coriander seeds. Allow the vinegar to heat up while stirring to help the sugar dissolve.
- Once the sugar dissolves, pour the vinegar into the jar with the cabbage. Seal the jar and allow the pickled cabbage to cool then refrigerate for 24 hours before serving.