Step 1

Put the shredded cabbage and salt in a bowl. Massage them to coat the cabbage pieces with salt well. Leave for 10-15 minutes to wilt the cabbage pieces.

Step 2

Squeeze the water out of the cabbage and transfer it to a zip lock bag.

Step 3

Mix the Pickling ingredients in a small bowl and mix well until the sugar is dissolved.

Step 4

Add the pickling liquid to the bag, remove the air from the bag as much as possible and seal the bag (note 2).

Step 5

Leave it for minimum 1 hour, preferably overnight in the fridge.

Step 6

Serve a small amount of Sweet and Sour Pickled Red Cabbage as a side or a garnish for a main dish such as grilled fish.

Step 7

If you are not using all the Pickled Red Cabbage immediately, transfer the cabbage with the pickling liquid to a jar, put the lid on and keep it in the fridge. It keeps for about 10 days.