Ginger-Pickled Cabbage
A quick-pickle cabbage recipe with an asian flare.
Servings 4
Ingredients
- 1 cup rice vinegar
- 1 cup filtered water
- 1 Tbsp agave syrup
- 1 tsp sea salt
- 8 slices fresh ginger
- 1/2 small head red cabbage, shredded
Instructions
- Add the vinegar, water, agave, salt, and ginger to a medium saucepan and bring to a boil.
- Once boiling, remove from heat and stir in the cabbage. Let sit for an hour (or more is fine). *Chill before serving.
Notes
*When using cabbage immediately after picking, I will add the pot to an ice bath. If you have more time, you can also transfer it to the refrigerator after the temperature has safely lowered to 70ºF (or freezer to speed the process).