Pickled Red Cabbage?

[PeteB]

Fancy doing some myself as the last couple of supermarket jars were a tad mushy. Anyone big into pickling and got some wicked tips?

[Stere]

Wine or cider vinegar is alot nicer than using malt.

 

 

[peds]

Pickled is great, but have you tried red cabbage kimchi or sauerkraut? 

Edit: I suggest it only because I do a fair amount of pickling and fermenting, and the process for fermenting, in general, I find more enjoyable and with more versatile end results.

 

But here's a quick tip to avoid mushy pickles in general: a bay leaf, or any other "edible" leaf high in tannin like a vineleaf, in your pickling jar will help maintain some of the texture of your pickles.

Edited April 3, 2022 by peds

[sime42]

Fancy doing some myself as the last couple of supermarket jars were a tad mushy. Anyone big into pickling and got some wicked tips?

Did you mean pickled with vinegar or fermented, then effectively self-pickled, i.e. Sauerkraut? I've made quite a lot of the latter over the years, it's great stuff, very healthy too. You basically just soak the cabbage in salty water then leave it to do its thing for a few weeks. I can dig out a recipe if you're interested.

[PeteB]

I've had good and bad sauerkraut and give it a go! But in the mean, pickled in malt vinegar. Might even do a cauliflower and other stuff in a similar vein!

[sime42]

This is what I've used before;-

Making Sauerkraut | Wild Fermentation :: Wild Fermentation

WWW.WILDFERMENTATION.COM

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Resources for fermenting a vast range of nutritious and delicious live-culture foods and drinks.

[Mick Dempsey]

Wife makes pickled beetroot in cider vinegar.

 

Astonishingly fantastic in a summer salad.

Edited April 3, 2022 by Mick Dempsey

[skc101fc]

We do a fair amount of pickles, cucumber, gherkins, cabbage, onions, piccalilli, and occasionally eggs. The absolute important job to get a good long lasting crunch is salting ( or brining) to draw out excess water. Then a good quality pickling vinegar which is more acidic than general pupose kitchen vinegars, sugar or honey to make it palatable again, and purchased pickling spice for flavour.

[skc101fc]

After this we've eaten most of our produce appart from cucumber up to 5 years later with still good crunchiness

[peds]

52 minutes ago, Mick Dempsey said:

Wife makes pickled beetroot in cider vinegar.

 

Astonishingly fantastic in a summer salad.

If those are beetroot from the garden, or from a market stall that supplies them with the stalks and greens still attached, after she's pickled the roots have her chop the stalks and greens into mouth-sized pieces along with a sliced carrot and leek or spring onion (and literally any other vegetable you have a glut of),  minced garlic and chilli, and toss it all with 2% of the total weight of salt. Pour into a large jar with lid loosely on, and press the solids below the liquid as it leaches from the vegetables over the next week or two. Transfer to the fridge or a cool outbuilding.

A ladle of this fermented vegetable mixture fried with leftover rice or noodles and an egg makes a damn good breakfast or lunch, one which I usually have two or three times a week.