Shopping list
1 small red cabbage (+/- 500g)
1½ teaspoons sea salt
500 ml red wine vinegar
100g brown caster sugar
4 dried bay leaves
6 juniper berries
½ tablespoon black peppercorns
1 cinnamon stick
Preserving red cabbage is very easy to do and it tastes delicious. Now that the first organic red cabbages of this year are appearing in the shops, we are there like a shot. We preserve the cabbage sweet and sour, so with every type of Salad, Poké Bowl or your hamburger, the cabbage tastes wonderfully fresh.
How to preserve sweet and sour red cabbage
Start by peeling off the tough outer leaves
Then cut the cabbage in half.
Cut the stem from the cabbage.
Cut the cabbage into thin strips.
Wash the cabbage until clean.
Leave the cabbage to dry on a clean tea towel.
Place the strips of red cabbage in a large bowl.
Measure the salt. sprinkle it on top of the cabbage.
Place the bowl in the refrigerator overnight
Cover the bowl, tomorrow we finish preserving.
Bring the vinegar with the sugar to the boil.
Keep stirring until the sugar has dissolved.
Set the vinegar mixture aside and allow it to cool completely
Place the red cabbage in a large sterelized, sealable jar.
Add bay leaves, juniper berries, peppercorns and cinnamon stick.
Pour the vinegar mixture over the cabbage mixture.
Fill the jar almost to the rim and close it tight.
Allow the cabbage to sit at least 4 days before serving.
Then this red cabbage tastes so good!