Quick and Easy Overnight Purple Cabbage Pickle Salad

Ingredients:

• 1 kilo of purple cabbage
• 1/2 teaspoon lemon salt (optional)
• 1 tablespoon of rock salt (or table salt)
• Juice of 1 lemon
• 100 ml grape vinegar (or apple cider vinegar)

Instructions:

1. Finely shred the purple cabbage with a knife or on a grater for finer strands.
2. In a large mixing bowl, combine the shredded cabbage with the rock salt, lemon salt (if using), vinegar and fresh lemon juice.
3. Gently knead the mixture for about 5 minutes, taking care not to damage the cabbage too much.
4. Let the seasoned cabbage sit for 15 minutes, letting the flavors meld and the natural juices release.
5. Pack the cabbage tightly in a small jar or divide it among several jars, whichever you prefer.
6. Pour any accumulated liquid in the bowl over the cabbage in the jars to ensure it is well marinated.
7. Close the jars tightly and refrigerate. The pickle salad will be ready to eat the next day and will keep for up to 20 days. Once opened, it is best consumed within 2-3 days for optimal freshness and crunch.

Serve:

• Serve this vibrant and zesty purple slaw as a zesty side dish, perfect for complementing rich meals or adding a pop of color and flavor to your table. Savor the crunch and refreshing flavor in every bite!