1 red cabbage
2 bay leaves
5 cloves smashed garlic
2 tbsp sugar
1 tsp sea salt
1 tsp cracked black pepper
200ml cider vinegar
- Slice red cabbage thinly and put into a sterilised jar.
- Mix together cider vinegar, water, sugar, salt, pepper, bay leaves and smashed garlic. Pour this into the jar to cover the cabbage.
- Close the jar, leave out for up to 3 hours then move to the fridge.
- The cabbage will be ready to eat after 2 hours in the fridge. Keep for 3-4 weeks.