My son gave me some store bought pickled red cabbage that was quite good. I would like to try "canning" some of my own via Sous Vide cooking. Not sure if I will used jars or bags…. Any suggestions for a recipe or method would be appreciated.
Edit:
Most recipes I am finding call for just doing a brine for 12 hours to several days, no cooking required. I am guessing that the cabbage will still be fairly firm with no cooking, which I do like, but this canned variety was pretty soft, more like sauerkraut than pickled coleslaw and I would like to make something similar.
This one looks pretty nifty.
https://www.sousvidemagazine.com/recipes/fruits-vegetables/pickled-cabbage/
by T700-Forehead