Pickled Red Cabbage

4 c. red cabbage, finely shredded
2 1/2 tsp. sea salt, divided 
3/4 c. hot water
3 bay leaves
3/4 tsp. mustard seeds
1/4 tsp. black pepper, freshly ground
1 c. Jalapeno Lime White Balsamic (or try Habanero and Honey Balsamic)

Sterilize 1L glass mason jar (or two 500mL mason jars). Set aside.

In a large bowl, sprinkle a 1/2 teaspoon salt over shredded red cabbage. Use your hands to run the salt into the cabbage. Set aside while you prepare the pickling liquid.

In a small saucepan, stir together water, sugar and remaining 2 teaspoons salt. Warm over medium heat, removing from stove as soon as the sugar and salt is fully dissolved. Transfer liquid to the jar. Add mustard seeds, bay leaves and black pepper to the liquid.

Transfer shredded cabbage into the jar. Pour in white balsamic. Screw on lid and shake to distribute the brine. Refrigerate immediately.

Flavour develops best after three days, but even 24 hours will do. After 3 days make sure to remove bay leaves to halt that particular flavour. Will keep in fridge up to 4 weeks.

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