Red cabbage pickles
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!