https://www.cookipedia.co.uk/wiki/index.php?action=history&feed=atom&title=Talk%3ASpicy_pickled_cabbageTalk:Spicy pickled cabbage - Revision history2026-04-24T12:01:51ZRevision history for this page on [[Cookipedia]]MediaWiki 1.45.1https://www.cookipedia.co.uk/wiki/index.php?title=Talk:Spicy_pickled_cabbage&diff=84336&oldid=prevJuliaBalbilla at 13:50, 1 November 20102010-11-01T13:50:15Z<p></p>
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What a lovely colour!!! --[[User:JuliaBalbilla|JuliaBalbilla]] 16:35, 29 October 2010 (BST)<br />
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Fenugreek seeds instead of juniper berries and 2 tbsp fresh ginger instead of powdered --[[User:JuliaBalbilla|JuliaBalbilla]] 16:14, 30 October 2010<br />
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What weight is half a cup of salt? I don't have table salt, just rock, sea and cooking. --[[User:JuliaBalbilla|JuliaBalbilla]] 11:01, 31 October 2010 (GMT)<br />
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Measured, about 200 g, though it's not that important. It's only to release some water (I guess). It gets washed off afterwards and I usually wind up adding more. Use cooking salt, not rock salt. --[[User:Chef|Chef]] 12:25, 31 October 2010 (GMT)<br />
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Thanks. I measured 125ml ie half a metric cup and used that, Cabbage now resting and am about to do the vinegar --[[User:JuliaBalbilla|JuliaBalbilla]] 13:03, 31 October 2010 (GMT)<br />
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Next time, use 1.5 litres vinegar --[[User:JuliaBalbilla|JuliaBalbilla]] 13:50, 1 November 2010 (GMT)<br />
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</div>JuliaBalbilla