Ingredients:
- 1 kilogram purple cabbage
- 1/2 teaspoon lemon salt (optional)
- 1 tablespoon rock salt (or table salt)
- Juice of 1 lemon
- 100 ml grape vinegar (or apple cider vinegar)
Instructions:
- Finely shred the purple cabbage with a knife or on a grater for thinner strands.
- In a large mixing bowl, combine the shredded cabbage with rock salt, lemon salt (if using), vinegar, and fresh lemon juice.
- Knead the mixture gently for about 5 minutes, taking care not to bruise the cabbage too much.
- Allow the seasoned cabbage to rest for 15 minutes, letting the flavors meld and the natural juices release.
- Pack the cabbage tightly into a small jar or divide it among multiple jars, whichever you prefer.
- Pour any liquid that has accumulated in the bowl over the cabbage in the jars to ensure it’s well marinated.
- Seal the jars tightly and refrigerate. The pickle salad will be ready to eat the next day and will keep well for up to 20 days. Once opened, it’s best to consume it within 2-3 days for optimal freshness and crunch.
To Serve:
- Serve this vibrant and tangy purple cabbage salad as a zesty side dish, perfect for complementing rich meals or adding a pop of color and flavor to your dinner table. Enjoy the crunch and the refreshing tang with each bite!
