1874. Red Cabbage Pickle

A crunchy, tangy, and irresistible side to your meals, this is a simple, foolproof way to enjoy pickled vegetables. After just four to six days on the counter, your cabbage will be perfectly pickled and ready to store in the fridge, where it will last for months.

Ingredients:

(For a 5-6 liter jar)

3 small to medium red cabbages, cut into wedges

15 whole garlic cloves

4–5 chilies, sliced or whole

8 bay leaves

2 Tbsp peppercorns

3 Tbsp sea salt

2 Tbsp brown sugar

2 cups apple cider vinegar

Room temperature filtered water

Method:

Prep the cabbage: Remove any wilted or damaged outer leaves. Cut each cabbage into quarters. Place the wedges in a large bowl filled with water, add a splash of vinegar, and let soak for 10 minutes. Rinse thoroughly a few times.

 Layer the ingredients: In your large 5-6 liter jar, layer:

* Half of the garlic cloves

* Half of the Serrano chilies

* Half of the bay leaves

* 1 tablespoon of peppercorns

Pack the cabbage: Fill the jar ¾ of the way with cabbage wedges, pressing them down tightly.

Add the second layer: Repeat with the remaining garlic, chilies, bay leaves, and peppercorns. This time, also add the salt and brown sugar.

Finish filling the jar: Add more cabbage wedges, pressing down firmly. Pour in 2 cups of apple cider vinegar, then fill to the top with filtered water.

Seal and shake: Tightly close the jar and give it a good shake to distribute the salt and sugar.

Ferment: Leave the jar on the counter for 4-6 days at room temperature.

Enjoy & store: Once ready, move the jar to the fridge, where the cabbage will continue to develop flavor and stay fresh for months.

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