Pickled Red Cabbage
Do you know how GREAT red cabbage is for you?! Packed with vitamin K, vitamin C, anthocyanin, & many more micronutrients, red cabbage nourishes the body, providing a multitude of benefits. I personally love the taste too!
Learn how to make your red cabbage last longer by pickling it & creating your brine!
1 cup apple cider vinegar
1 cup red wine vinegar
2 cups water
3 cloves garlic
1 tsp salt
1 tsp pepper
1 tsp ground ginger
1 tbsp garlic powder
1 tsp red pepper flakes
1 thinly sliced or shredded red cabbage
create your brine by mixing together all of the ingredients (except the red cabbage) in a large bowl
once ingredients are thoroughly mixed, shred or thinly slice your cabbage - remember to remove the core beforehand
after cabbage is shredded, thoroughly mix into your large bowl with the brine & let soak for 2+ hours
after your 2 hours is up, scoop red cabbage & brine into jars & store tightly in the fridge
keeps for 2-3 weeks!
Feel free to comment with any pickling tips or ideas. Would love to hear from y'all!