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Bring all the pickling ingredients except for the red cabbage to a simmer
Add the red cabbage to a heatproof bowl and pour over the pickling liquid
Stir well then set aside to cool to room temperature then transfer to a clean jar and seal
Pickle the cabbage in the fridge overnight
The next day, chill the vegetable oil in the fridge for 90 minutes in a clean jar
Meanwhile, add 200ml of the pink pickling liquid to a small pot
Whisk in the agar agar, then bring the mix to a boil
Boil for a minute, whisking constantly, until the agar is dissolved. Remove from the heat and set aside for a few minutes to cool down slightly
Transfer to a heatproof squeeze bottle. Slowly drop the mix, drop by drop, into the chilled oil. The pickling liquid should form small spheres in the oil
Once you have your desired number of spheres, rinse then gently under cold water to remove the oil, then store in the remaining pickling liquid for around 4–5 days