Pickled Red Cabbage

1. 1 Red cabbagepack 1 kg ≈ $2.00 300 g
2. 2 Coriander seeds 1 g
3. 3 Black peppercorns 1 g
4. 4 Salt 10 g
5. 5 Sugar 15 g
6. 6 Vinegar 9%pack 500 ml ≈ $1.30 60 ml

Grey items are salt, spices and anything under 30 g per jar: you usually have them at home, so they are not in the jar price. Sugar, vinegar and oil from 30 g are counted.

Method

1. Thinly shred the cabbage: for 300 g, you need about a quarter of a head. Pack tightly into a 0.5 l jar, then add the coriander and peppercorns.

2. In a small saucepan, combine 150 ml water, 60 ml 9% vinegar⁶, 10 g salt, and 15 g sugar. Bring to a boil and cook for 1 minute, until the salt and sugar dissolve.

3. Pour the hot brine over the cabbage to the rim, then gently press down with a spoon so the shreds are submerged.

4. Leave the jar open at room temperature for 2 hours, then close with a lid.

5. Store in the refrigerator for up to 14 days. The color stays bright, and the flavor mellows on the second day.

In short

• Marked healthy: the planner picks it more often for the goals “lose weight” and “eat well”.