Red Cabbage Pickle
Amrita Ma Devi
Red Cabbage Pickle
Spring is the perfect time to use your pickles to add color and enliven flavor. The sour and often warming flavor is also useful at stimulating agni to help with the digestive process. You only need a small amount on the side of a dish.
INGREDIENTS
INGREDIENTS
COURSE
Appetizer
- 1/4 head of red cabbage
- 1/2 cup apple cider vinegar
- 1/2 cup water
- 2 tbsp coconut sugar
- 1 tsp turmeric powder
- 2 tbsp fresh ginger
- 1 tsp ajwain or celery seed
- 1 tsp black pepper
- 2 tsp pink salt
INSTRUCTIONS
INSTRUCTIONS
1. With the mandolin slice the cabbage fine (the finer the better).
2. Place the cabbage in a bowl, and massage with the salt and cover with wrap overnight outside of the fridge.
3. In the morning add the ACV and water into a saucepan along with the spices and sugar for 5 minutes and bring it to a boil over high heat.
4. In the meantime add the cabbage to a mason jar.
5. Pour the ACV mixture over the cabbage and place on the lid before shaking to coat the cabbage in the brine.
6. Leave overnight in the jar outside the fridge for 48 hours to get a tangy ferment and use when needed. This will keep in the fridge for 2 weeks.
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