Spicy pickled cabbage
This is my spicy version of Mrs Beeton's pickled red cabbage recipe.
Adjust the spices to suit your personal taste.
I've made this recipe 4 or 5 times now and it's a real winner!
- 1 large red cabbage
- About ½ cup of cooking salt or table salt. It needs to be fine so rock salt won't do.
- 1 litre of pickling vinegar
- 1 tablespoon whole coriander seeds
- 1 tablespoon whole peppercorns
- 1 tablespoon chili flakes
- 1 heaped tablespoon ground ginger powder
- 1 tablespoon juniper berries
- Rinse and dry the outside of the cabbage
- Peel and discard any floppy or damaged leaves
- Cut into quarters, cut out the core and then cut into eight pieces.
- Shred the cabbage, preferably with a food processor fitted with a slicing attachment
- Pick through the shredded cabbage, remove and chop any large pieces by hand.
- Split the shredded cabbage between a couple of colanders and build up in layers; a layer of cabbage, a layer of salt, a layer of cabbage, etc.
- Place the colanders over plates and leave in a cool place for 24 hours
- Meanwhile we'll spice up the vinegar.
- In a well ventilated kitchen, add the vinegar and the spices to a large pan and bring to the boil. Simmer gently for 10 minutes, then remove from the heat and allow to cool completely
- When cold, pour into a jar and cover until the cabbage is ready
- After 24 hours, rinse the cabbage under a cold tap to remove the salt and then squeeze out as much excess water as you can. A salad-spinner would be good for this.
- Leave to drain in the colanders whist you strain the vinegar through a clean muslin cloth or a tea-towel.
- Pack the cabbage into clean sterilised jars and cover with the vinegar
- Seal and store in a cool dark place for up to 10 weeks.
- It will be ready to eat after 1 week.
If you notice a musty smell from the cabbage before you cut it open, yet it appears perfect on the outside, cut it in half and check the core. More than once I've had a little mould on the inside leaves around the core. Discard them and wash the cabbage once it's been sliced if you are really paranoid. Do pat it dry on a tea-towel before salting.