Nutrition data is AI-estimated and may not be fully accurate.
This recipe was created by analyzing the video with AI. For full details, please refer to the original video.
Grate the beet and ginger. You will need about 2 ounces of beet and a small piece of ginger.
Place the grated beet and ginger into a cheesecloth and tie it into a pouch.
In a bowl, combine water, salt, and apple cider vinegar for the brine.
Submerge the cheesecloth pouch in the brine and squeeze it repeatedly to infuse the liquid with color and flavor.
For a sweeter pickle, you can add 1 to 2 tablespoons of sugar to the brine.
Remove the pouch from the brine.
Finely shred the cabbage. You will need about 8 ounces.
Wash the shredded cabbage in cold water and drain thoroughly.
Add the drained cabbage to the bowl with the prepared brine.
Toss the cabbage with the brine until it is evenly coated and turns pink.
Transfer the pickles to a serving bowl or a jar for storage. They are ready to eat.
