This homemade pickled red cabbage recipe is simple and incredibly rewarding, offering a tastier alternative to store-bought versions. With fresh ingredients and easy steps, you can enjoy your own tangy and crunchy side dish right at home.
1: Remove the tough core from the cabbage and discard any wilted outer leaves. Thinly slice the remaining cabbage.
2: Place a colander on top of a large mixing bowl. Add the cabbage to the colander, sprinkle with salt, and mix with hands. Leave to sit for 2-3 hours.
3: Rinse the cabbage thoroughly with cold water to remove salt. Transfer the cabbage to a tea towel and pat dry.
4: Add vinegar, water, and sugar to a saucepan over low heat. Gently heat for 30-60 seconds, whisking until the sugar dissolves. Remove from heat and cool completely.
5: Using tongs, transfer the cabbage to a sterilized jar without touching the inside. Pour the cooled pickling liquid over the cabbage, add caraway seeds and garlic, and stir to submerge the cabbage.
6: Seal and store in the fridge for up to 3-4 weeks. For best flavor, let it pickle for a week before eating.
