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cabbage

🥗Healthier: savoy cabbage

💰Cheaper: green cabbage

Savoy cabbage offers a different texture while remaining affordable.

salt

🥗Healthier: sea salt

💰Cheaper: table salt

Sea salt provides a more complex flavor.

caraway seeds

🥗Healthier: fennel seeds

💰Cheaper: anise seeds

Fennel seeds can mimic the flavor profile at a lower cost.

garlic

🥗Healthier: garlic powder

💰Cheaper: onion powder

Garlic powder can be used for convenience.

Prepare the vegetables by selecting purple cabbage and onion from the fridge.

Chop the cabbage into pieces that are not too small, but not too large either.

Initially planned to use half a cabbage, but ended up using almost a whole cabbage and added a third more.

Chop the onion and chives, using about one onion and a handful of chives.

If vinegar is not available, lemon juice can be used, but it won't preserve as well.

Mix the chopped vegetables in a container, ensuring they fit inside.

In a separate bowl, prepare the brine: mix 6 teaspoons of sugar, 1 teaspoon of salt, and 3 teaspoons of vinegar.

Add 400-500 ml of water to the brine mixture, adjusting for taste if a more sour flavor is desired.

If using, add 2-3 teaspoons of corn syrup to the brine for sweetness.

Put on gloves and mix the brine with the chopped vegetables in the container, ensuring the vegetables are submerged in the liquid.

Store the mixture in a jar, ensuring there is enough liquid to cover the vegetables completely.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary