Look at that color! So we eat with our eyes first, right? Ha. This weekend I was a bit determined to make my first batch of pickled red cabbage. I love kimchi, anything fermented or pickled for my salads. Plus add a big bonus for gut health. I’m a big fan of controlling what ingredients go into my food and when buying mass produced products, typically the salt levels are off the charts in conjunction with sugar overload. No thank you!
This recipe is super simple – seriously, you can’t screw it up for all those recipe phobic. Add this or remove that (referring to the jalapeño) and then let it do its thing.
— Knead to Cook