Pickled Red Cabbage

Ingredients

• 1 kg red cabbage
• 15 g salt
• 4 bay leaves
• 2 juniper berries
• 1 tsp Caraway seeds

Instructions

1. 1.

   Clean and wash the cabbage, then shred it into fine strips. In a large bowl mix with 10 g of salt and mash until plenty of juice is released. Add the bay leaves, juniper berries, and caraway seeds and combine well. Fill sterilized jars.

2. 2.

   Boil the remaining salt in 500 ml water and pour over the cabbage. Seal the jars tightly and place them in a cool spot for about 4 weeks. Store the pickled red cabbage in the refrigerator after opening.