@roxyandben: HOMEMADE PICKLED RED CABBAGE 🫙 get the full recipe with notes in the @sovegan via our website (follow the links in our bio) ✌️ Creating your own pickled red cabbage is not just simple, but it’s incredibly rewarding too! The end result is so much tastier compared to shop-bought versions. 🌱 500g (18oz) red cabbage 🌱 2 tbsp coarse sea salt 🌱 240ml (1 cup) apple cider vinegar, see notes 🌱 240ml (1 cup) filtered water 🌱 1 tbsp soft brown sugar 🌱 2 tsp caraway seeds 🌱 1 garlic cloves, peeled + halved Use a sharp knife to remove the tough core from the cabbage and discard any wilted outer leaves. Thinly slice the remaining cabbage. Place a colander on top of a large mixing bowl. Add the cabbage to the colander, sprinkle over the salt and mix with your hands. Leave to sit for 2-3 hours. Place the colander under a tap and rinse thoroughly with cold water to remove any salt. Transfer the cabbage to a clean tea towel and pat dry, then set aside. Add the vinegar, water and sugar to a saucepan on a low heat. Gently heat through for 30-60 seconds and keep whisking – just long enough until the sugar has dissolved – then remove the saucepan from the heat and leave the pickling liquid to cool completely. Using tongs, transfer the cabbage to a sterilised jar (see notes on how to sterilise a jar, if necessary) – being careful not to touch the inside of the jar with any fingers! When the picking liquid has cooled, pour it into the jar, then add the caraway seeds and garlic. Give it a stir with a spoon, pushing down the cabbage as you go so as much of it is submerged in the liquid as possible. Then seal and store in the fridge for up to 3-4 weeks. We recommend leaving the cabbage to pickle for a week before eating. Enjoy! Big love, Ben 💚 #plantbased #veganrecipes #veganfood #pickle #lowwaste