Ingredients
Units
Scale
- 4 cups of shredded red cabbage
- 1 cup of apple cider vinegar
- 1 cup of water
- 2-3 tbsp maple syrup (or sugar)
- salt, pepper
- flavorings of your choice (see notes below)
Instructions
- Place cabbage in a large jar. If using garlic, chili, or ginger, add those to the cabbage as well.
- In a bowl mix together vinegar, water, maple syrup, about 1 tsp of salt, large pinch of pepper, and flavorings of your choice.
- Pour marinade over the cabbage, and cover with a lid. Let marinate at room temperature for at least 2-6 hours. Shake or stir occasionally.
- After 2-6 hours place in the fridge until ready to serve. Pickled Red Cabbage will keep in the fridge for 2 weeks. Enjoy!
Notes
- Vinegar: I like a mix of apple cider vinegar and white vinegar for balance, but you can use just one if you prefer.
- Sweetener: Maple syrup gives a subtle depth here, but agave or even coconut sugar work too.
- Optional add-ins:
- For a spicy kick, add a sliced jalapeño or pinch of chili flakes.
- For a German-style twist, add mustard seeds and a bay leaf.
- For an Asian vibe, toss in fresh ginger, sesame oil, and a splash of rice vinegar.
- Prep Time: 5 minutes