Pickled Red Cabbage
Pickled red cabbage
- ½ red cabbage, cored and thinly sliced
- 2 tablespoon salt
- 1 L white wine vinegar
- 3 tablespoon pickling spices
Place the cabbage in a large bowl, add the salt and toss. Place a plate on top of the cabbage, and then a weight on the plate. Leave for 24 hours to extract water from the cabbage. The next day, sterilise a minimum of 5, 450g jars and lids. Drain the cabbage through a colander and then pack into the jars. Boil the vinegar and spices for 6 minutes, (use an enamelled pan). Laddle the vinegar into the jars and seal with the lids. Leave for a minimum of 6 days.
Make your own pickling spice by mixing a selection of whole spices, such as mustard seeds, coriander, fennel, allspice, dill, black pepper, cinamon, cloves, cumin.