Firstly, apologies, as I should have had this post up several days ago, but things have been crazy.
My Christmas preparations continue, with my pickled red cabbage now happily maturing in the cupboard.
I board a lovely red cabbage from a farm shop and shredded it thinly, discarding any really tough bits near the stalk and popped it in a colander and generously covered with salt. I allowed that to sit overnight, before rinsing off the salt the next day and patting the shredded cabbage dry.
A heated some standard malt vinegar with pickling spices and some soft brown sugar, stirring until the sugar melted and tiny bubbles started to appear in the vinegar, but didn’t allow it to boil.
Once the vinegar was cool, I packed the cabbage tightly into jars and topped up with the vinegar. For added protection, I topped each jar with clingfilm before tightly closing them.
They should have a good five weeks to mature ready for Christmas – now I just need to do the onions! It’ll be perfect for cold meats and cheeses.