Step 1

Heat water in a pot over medium heat. As water is heating up, add in the salt, sugar, avocado oil, and vinegar to the pot. Bring to a boil and then remove from heat. Add bay leaf and peppercorns to the pot. Set the brine aside to let cool to room temperature.

Step 2

While the brine is cooling down, cut and prep the remaining ingredients for the salad.

Step 3

Remove the outer layer of the cabbage and cut in half. Thinly slice the cabbage using a mandolin or a sharp knife. Discard the core when you get to the end. Place the shredded cabbage into a large bowl.

Step 4

Thinly slice the mini sweet peppers using a mandolin or a sharp knife. Discard the stem and seeds when you get to the end. Place them into the large bowl with the cabbage.

Step 5

Peel the carrots and cut into thin matchsticks. Place into the large bowl with the cabbage and peppers.

Step 6

Peel the garlic and finely chop. Place into the large bowl with other vegetables.

Step 7

Toss all of the ingredients in the large bowl until they are well combined. Once the brine has cooled down to room temperature, pour it over the cabbage and vegetables in the large bowl.

Step 8

Place a large round plate over the cabbage so it is covering and pressing on the cabbage and veggies. Place something heavy and waterproof on top of the plate so it can apply pressure. Cover the large bowl completely with a clean kitchen towel and place in a safe place on the kitchen counter. Leave overnight so cabbage has time to marinate in the brine.

Step 9

The next day, remove the heavy object and plate from the bowl. Add the chopped dill to the bowl with the cabbage and mix until well combined. Transfer pickled cabbage salad to a large air tight container or mason jar including the remaining brining liquid. Place into the refrigerator and let cool for 4 hours before serving.

Step 10

Store it in the refrigerator for up to 3 weeks in an air tight container or mason jar.