Pickled Red Cabbage is great on sandwiches or served as a condiment. It's tart and spicy. You may want to remove the garlic before serving. It will keep for weeks in the fridge. PIckled Red Cabbage is not the same as Sauerkraut. Sauerkraut is cabbage that has been fermenting on a counter or crockpot for a few weeks.
1/2 small/medium head red cabbage
1 cup water
1 cup apple cider vinegar or white vinegar
2 teaspoons raw sugar
2 cloves garlic, smashed
Few pieces of cilantro or parsley leaves (optional)
1-2 bay leaves
2 teaspoons caraway seeds (optional)
1 teaspoon salt
1 small carrot thinly sliced (optional)
Make at least 3 hours before serving.
Cut cabbage in half and remove the core. Shred cabbage finely with a mandolin slicer or very sharp knife.
Place cabbage in a large bowl.
In a separate bowl, add water, vinegar and sugar and whisk together until the sugar is mostly dissolved. Add the garlic, bay leaves, caraway seeds (if using), salt, add a 1-2 pinches of black pepper mix well. Pour over the cabbage. Seal or tightly cover the jar/bowl and let sit on the counter for 3-4 hours.
Store in refrigerator for up to 3-4 weeks.