Pickled Red Cabbage?

[Will C]

Pickled most things I can get my head round and enjoy but red cabbage??? Your a bunch of rong uns the lot of you 🤢🤮

[sime42]

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.

Also, Horse Radish, Black Currant leaves and even young Oak leaves can all be used to maintain some crunchiness apparently..

[peds]

2 hours ago, sime42 said:

9 hours ago, peds said:

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.

Also, Horse Radish, Black Currant leaves and even young Oak leaves can all be used to maintain some crunchiness apparently..

I almost said oak leaves, I've heard of it but never tried it myself; I'd never heard of blackcurrant leaves but I'll definitely be giving that a try. I've got 60-odd blackcurrant cuttings coming along this year. I'm currently getting about 3 gallons of wine from my 4 bushes, I hope to get considerably more in the future! 

[Mick Dempsey]

9 hours ago, peds said:

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. 

 

Sounds disgusting, but I’ll take your word for it that it’s nice!

[peds]

It's a flavour profile that would appeal more to people who are into things like anchovies, olives, marmite, pickled onions... It's a sour, punchy, complex range of flavours.

[skc101fc]

It's a flavour profile that would appeal more to people who are into things like anchovies, olives, marmite, pickled onions... It's a sour, punchy, complex range of flavours.

Yep, they're all on my list of favourites- never thought of their profile before.

[youngsbury]

Cauliflower with turmeric is nice. The middle jar of onions was last years 👍🏼 Proper strong and sliced thin in a cheese sarnie is mustard