Simple Pickled Purple Cabbage: A Vibrant, Gut-Loving Side

Looking to add a pop of color, crunch, and tang to your meals? This quick pickled purple cabbage is just what you need. It’s not only visually stunning but also a great way to support gut health thanks to the fermentation-friendly vinegar base. It can be used to brighten up Buddha bowls, or add zest to your salads, this easy recipe will become a staple in your fridge.

Ingredeints:

200ml apple cider vinegar

200ml water

2 tbps brown sugar

350 purple cabbage shredded

Method:

1. In a small saucepan, combine the apple cider vinegar, water, and brown sugar. Heat gently, stirring until the sugar fully dissolves. Do not boil, just warm enough to combine.

2. Place the shredded cabbage into a clean, heatproof jar (preferably sterilised). Press it down gently but firmly the tighter the pack, the better it will pickle evenly.

3. Carefully pour the warm vinegar mixture over the cabbage, ensuring all of it is covered. Use a spoon to press it down if needed. The liquid should fully submerge the cabbage.

4. Seal the jar and let it cool to room temperature before transferring it to the fridge.

5. For best flavor, let it sit in the fridge for at least 24 hours before using. It gets better the longer it sits — up to 2 weeks!