Pickled Cabbage

🧂 Ingredients

• 1 large head of cabbage

  shredded
• 1 cup vinegar

  apple cider or white wine
• 3 tablespoons salt
• 2 tablespoons sugar
• 4 cups water
• Optional spices: 1 teaspoon garlic

  minced, 1 teaspoon dill seeds, 1 teaspoon mustard seeds

Instructions

• 1 In a large pot, combine vinegar, water, salt, and sugar. Bring to a boil,
  stirring until the salt and sugar dissolve.
• 2 Place the shredded cabbage in a clean, large jar.
• 3 Pour the hot brine over the cabbage, ensuring it is completely submerged. Add
  any optional spices now.
• 4 Let the jar cool to room temperature, then seal it tightly.
• 5 Store the jar in a cool, dark place for 3-7 days. Check daily to ensure the
  cabbage stays submerged.
• 6 Once fermented to your liking, refrigerate to stop the fermentation process.

Nutrition Info