I’ve been wanting to experiment with homemade pickles for a while now! It is now a thing I can add to my list with these delicious red cabbage pickles. It has been easier to make than I thought it would.

You chop the veggies and mix it all together. You get a crunchy, peppery and tangy cabbage. I like it on my avocado toast or on my salad!

Red cabbage pickles :

• 250 g red cabbage
• 250ml water
• 125ml apple cider vinegar
• 2 tsp brown sugar
• 2 garlic cloves
• 4 cumin seeds
• 1 tsp salt
• 1/2 tsp pepper

Wash and slice the red cabbage very finely using a sharp knife or a mandolin.

Put the cabbage in a big sterilized mason jar.

Peel the garlic and smash it.

In a small bowl, mix together every other ingredient.

Pour it all over the cabbage.

Cover with a clean towel and let it ferment at room temperature for about 4 hours.

Then, put the lid on and put it in the fridge for at least 24 hours before eating it.

It keeps really well in the fridge for a couple weeks. If there is no mould, it is good!