Pickled cabbage

Pickled cabbage

By
From
The Produce Companion
Makes
2 litres
Photographer
Jeremy Simons

Ingredients

Quantity Ingredient
1kg cabbage, finely shredded, (red or white)
80g salt
185g soft brown sugar
1 litre white vinegar
1 tablespoon yellow mustard seeds
2 teaspoons black peppercorns

Method

  1. Put the cabbage into a large non-reactive bowl in layers, salting each layer, until all the cabbage and salt are used. Cover and leave to stand at room temperature for 24 hours.
  2. Tip the cabbage into a colander and rinse well under cold water (do so in batches if necessary). Drain the cabbage well then spread out on a few clean tea towels and pat dry.
  3. Combine the remaining ingredients in a large saucepan and bring to the boil. Cook rapidly for 5 minutes.
  4. Pack the cabbage into warm sterilised jars. Cover with the hot pickling liquid and seal immediately.
  5. Stand the jars on a wire rack or trivet in the base of a deep pot. Fill the pot with boiling water to cover the jars by at least 3 cm. Cover with a tight-fitting lid and simmer for 20 minutes. Remove the jars to a wooden board and leave to cool. Store in a cool, dark place for up to 12 months. Refrigerate after opening.

Cook’s note

  • The two most common ways to pickle cabbage are through natural fermentation, which ends in a product known as sauerkraut, and by packing in a hot vinegar solution, as in this recipe. You can use either red or white cabbage, and it can be served as a side dish or as part of a ploughman’s lunch.
Tags:
produce
companion
growing
harvest
glut
preserving
mandy
sinclair
meredith
kirton
pickling
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