Wash the red cabbage and discard the outer leaves. Cut the red cabbage in half and remove the core. Thinly shred ½ the cabbage using a mandoline or sharp knife and place in a medium sized bowl. Set aside. Add water to a medium saucepan and bring to a boil. Remove from the heat and add the vinegar, sugar, salt, coriander seeds, peppercorns and chilli flakes. Mix and pour over the cabbage. Let sit for 30 minutes, mixing a few times. Slice garlic cloves.
Divide the liquid between 2 mason jars. Divide the cabbage between the 2 mason jars, layering with slices of garlic. Seal with a tight lid and refrigerate for 4-5 hours or overnight. Invert the mason jars onto the lid half way through the marinating process, ensuring the cabbage has been infused with the marinade. Can be refrigerated for 5-7 days.
Wash the red cabbage and discard the outer leaves. Cut the red cabbage in half and remove the core. Thinly shred ½ the cabbage using a mandoline or sharp knife and place in a medium sized bowl. Set aside. Add water to a medium saucepan and bring to a boil. Remove from the heat and add the vinegar, sugar, salt, coriander seeds, peppercorns and chilli flakes. Mix and pour over the cabbage. Let sit for 30 minutes, mixing a few times. Slice garlic cloves.
Divide the liquid between 2 mason jars. Divide the cabbage between the 2 mason jars, layering with slices of garlic. Seal with a tight lid and refrigerate for 4-5 hours or overnight. Invert the mason jars onto the lid half way through the marinating process, ensuring the cabbage has been infused with the marinade. Can be refrigerated for 5-7 days.
