Ingredients

The following ingredients have 8 Servings
  • 1 medium head cabbage, green or red (finely sliced or shredded)
  • 1 medium carrot (grated)
  • 2 garlic cloves (minced or shredded)
  • 2 cups water
  • 1½ cups vinegar of choice (I like to use apple cider vinegar)
  • 2 teaspoons granulated sugar of choice (I like coconut sugar)
  • 1 teaspoon salt (I like to use pink Himalayan salt)

Instruction

  • Add the shredded cabbage, carrot and garlic to a large jar (quart mason works great!). Pack it down a little with a spoon, a tamper, or your hands. Set aside.
  • In a saucepan over high heat, add the water, vinegar, sugar and salt. Bring to a boil (about 5 minutes).
  • Turn off the heat and immediately pour the brine over the vegetables in the jar until covered, but while reserving at least 1-inch of headspace.
  • Let the jar cool to room temperature before placing the lid on and storing in the fridge.
  • Keep stored in the fridge for up to 4-6 weeks. Enjoy!