Fennel seed pickled cabbage
Try our fennel seed pickled cabbage recipe for an easy and bright way to jazz up your meals.
4 cups (1L)
Note: + Overnight soaking time
- 1/2 small red cabbage, finely shredded
- 1 tsp fennel seeds
- 1 tsp caraway seeds
- 1/2 tsp cumin seeds
- 1 cup (250ml) red wine vinegar
- 2 tbs caster sugar
- 1 tbs salt
Place the cabbage in a 4-cup (1L) sterilised jar.
Place fennel seeds, caraway seeds and cumin seeds in a large saucepan over medium-high heat. Cook for 30 secs or until aromatic. Add the vinegar, sugar, salt and 1 cup (250ml) water. Bring to a simmer. Remove from heat. Carefully pour the vinegar mixture over the cabbage. Seal tightly with a lid.
Place pickles in the fridge overnight to develop the flavours. Once opened, store in the fridge for up to 1 week.