This is an awesome addition to a sandwich. It’s not fermented, as it’s cooked in vinegar, but the flavours do develop beautifully over time.
Make in bulk and store in sterilised jars.
Cook time 2 minutes, once everything is ready.
1 cabbage, finely shredded (use a mandoline)
2 cups apple cider vinegar
2 cups water
1 TB salt
2 TB sugar
2 TB peppercorns
Other optional flavourings: caraway seeds, lime slices, chillis, sliced onion
1 – In a large pot combine vinegar, water, salt, sugar and peppercorns. Add optional flavourings if you like (I use caraway seeds). Stir and boil for 2 minutes.
2 – Add the shredded cabbage to the pickle mixture. Bring it back up to the boil and let it cook for 2 minutes.
3 – Turn off the heat and let it rest for 1 – 2 minutes.
4 – Using tongs, place cabbage into sterilised jars (optional lime slice on top), making sure they are packed tight and there is enough liquid to cover the cabbage. Pop the lids on, finger tight, and leave to cool.