Pickled cabbage

Pickled cabbage

By
From
Supernormal
Makes
1 litre
Photographer
Earl Carter

This is a great pickle recipe, which I like to eat and serve with roast meat or at the start of a meal.

Ingredients

Quantity Ingredient
1/2 savoy cabbage
2 tablespoons sea salt
1/2 dried long red chilli, seeded
1/2 teaspoon white peppercorns, crushed
1/2 fresh long red chilli, seeded and thinly sliced
500ml rice wine vinegar
230g caster sugar

Method

  1. Cut the cabbage into large chunks and place it in a colander. Rinse under cold running water, then drain well.
  2. In a large bowl, mix the sea salt through the cabbage, then leave it to cure for 3 hours in a colander set over a large bowl
  3. Preheat the oven to 180°C.
  4. Put the dried chillies and peppercorns in a small ovenproof dish and roast them for 2 minutes, or until the dried chilli has blackened slightly and the peppercorns are fragrant.
  5. Transfer the spices to a mortar and pestle and pound until coarsely ground.
  6. Squeeze the cabbage in your hands to extract all the liquid you can. Discard the liquid and transfer the cabbage to a large bowl. Sprinkle over the spice mixture with the fresh chilli.
  7. Heat the vinegar and sugar in a stainless steel saucepan over medium heat, and stir until the sugar has dissolved. Bring to the boil and then pour the hot pickling liquid over the cabbage. Mix well so that the spices are evenly distributed. Cool to room temperature, then refrigerate. Leave for at least 1 week to pickle. Store for 4 weeks in the refrigerator.
Tags:
super normal
andrew
mcconnell
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