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Homemade Pickled Red Cabbage
Creating your own pickled red cabbage is not just simple, but it’s incredibly rewarding too! The end result is something that’s far superior - in both flavour and nutrition - compared to shop-bought versions. You can eat the pickled cabbage the next day, but we recommend waiting a week for best results.
Ingredients
Ingredients
- red cabbage
- coarse sea salt
- apple cider vinegar, see notes
- filtered water
- soft brown sugar
- caraway seeds
- garlic clove, peeled + halved
Method
- 1
Use a sharp knife to remove the tough core from the cabbage and discard any wilted outer leaves. Thinly slice the remaining cabbage.
- 2
Place a colander on top of a large mixing bowl. Add the cabbage to the colander, sprinkle over the salt and mix with your hands. Leave to sit for 2-3 hours.
- 3
Place the colander under a tap and rinse thoroughly with cold water to remove any salt. Transfer the cabbage to a clean tea towel and pat dry, then set aside.
- 4
Add the vinegar, water and sugar to a saucepan on a low heat. Gently heat through for 30-60 seconds and keep whisking - just long enough until the sugar has dissolved - then remove the saucepan from the heat and leave the pickling liquid to cool completely.
- 5
Using tongs, transfer the cabbage to a sterilised jar (see notes on how to sterilise a jar, if necessary) - being careful not to touch the inside of the jar with any fingers!
- 6
When the picking liquid has cooled, pour it into the jar, then add the caraway seeds and garlic. Give it a stir with a spoon, pushing down the cabbage as you go so as much of it is submerged in the liquid as possible. Then seal and store in the fridge for up to 3-4 weeks. We recommend leaving the cabbage to pickle for a week before eating. Enjoy!
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