Pickled Purple Cabbage


1 medium head organic purple cabbage
2 cup filtered water
1 cup red vine vinegar,
1 teaspoon fennel seeds,
2 tbsp coconut sugar (optional)
1 clove garlic, finely minced
3 teaspoon salt


1. Cut, core and shred cabbage finely in mandolin slices.

2.Place in a very large bowl. Sprinkle salt, mix together.

3.Transfer cabbage slices into a glass jar, add vinegar, garlic and water. Put lid on top of the jar.

4. Keep in a dry and cool place at least 4-5 days before consuming.



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