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Pickled Cabbage

Prep Time:

10 minutes

Cook Time:

5 minutes

Makes:

1 jar

This quick pickled cabbage is easy to make and full of flavor. Sweetened slightly with agave syrup and seasoned with bay leaves and coriander seeds, it’s crunchy, tangy, and adds a beautiful pop of color to any meal. Great as a condiment, side dish, or topping for grain bowls.

Ingredients

  • 2 cups (200 g) red cabbage, finely shredded

  • 1/2 cup (120 ml) water

  • 1/4 cup (60 ml) apple cider vinegar

  • 2 tbsp (30 ml) agave syrup

  • 1 tsp (5 g) salt 

  • 2 bay leaves

  • 1 tsp coriander seeds

Instructions

  1. Make sure your jar is clean and sterilized.


  2. Remove outer leaves and core, wash thoroughly, then slice into thin strips. Place the cabbage into the jar.


  3. In a small pot, combine water, apple cider vinegar, agave syrup, and salt. Bring to a boil, then let cool slightly.


  4. Pour the liquid over the cabbage. Add the bay leaves and coriander seeds, then distribute them evenly. Seal tightly.


  5. Let the jar cool to room temperature, then refrigerate overnight.


  6. Ready to enjoy the next day.

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