Ingredients for Pickled Red Cabbage:
Red cabbage - 1 small head (thinly sliced)
Mustard seeds - 1 tsp.
Garlic - 1 clove (peeled)
Jalapeño - 1/2 (sliced and seeded)
Ginger - 1/2-inch slice
4
Rice wine vinegar - 2 cups
Salt - 1 tbsp.
Sugar - 1 tbsp.
Method of preparing the Pickled Red Cabbage:
Pack the sliced cabbage, mustard seeds, garlic, sliced jalapeño, and
ginger into a large sterilized glass jar.
In a saucepan, bring the vinegar, salt, and sugar to a simmer on
medium heat. Simmer for 3-5 minutes or until the salt and sugar have
fully dissolved.
Pour the brine into the jar filled with cabbage. Let the pickled
cabbage cool to room temperature. Then cover and refrigerate for up to 2
weeks.
Wait at least 1 day before serving.
Chef's Tip:
These will keep for 2 weeks in the fridge.