Repolho roxo em conserva sem açúcar

Ingredientes

• 1/2 head purple cabbage (about 4 cups shredded)
• 1 cup apple cider vinegar
• 1/2 cup water
• 2 tablespoons lime juice (from 1 large or 2 small limes)
• 1/2 teaspoon salt
• 1 clove garlic
• 1/2 jalapeno (thinly sliced)
• 1/2 teaspoon black peppercorns
• 1/2 teaspoon coriander
• 1/4 teaspoon red pepper flakes

Modo de preparo

1. 1

   Cut the cabbage in half and cut away the large stem. Use a mandolin, sharp knife, or food processor set to shred to thinly slice the cabbage. Transfer the cabbage to a large bowl.

2. 2

   Heat the vinegar, lime juice, water, salt, garlic, and jalapeño or any optional ingredients (if using) in a small sauce pan over medium heat. Bring to a simmer, then remove it from the heat. Pour the vinegar mixture over the cabbage. Stir it gently so the vinegar coats the cabbage. Set the bowl aside on the countertop until cooled, about 1-2 hours.

3. 3

   Place shredded cabbage into a wide mouth mason jar. Then pour brine liquid on top and loosely cover with lid. Let cool for 1-2 hours on counter. Then store in the refrigerator.