Mmm Pickled cabbage, it sounds nice to me but I have only ever had sauerkraut,so when my friend said he liked pickled Red I thought I would make some.
At the moment I am a pickling addict, so I have looked at lots of recipes on the internet & made up my own. Try using your imagination too don't cheat & buy ready mixed pickling spices, its easy to experiment & you can make one jar at a time using different combinations, just remember to write them on a label, so you know what works & what doesn't!
Pickling in Bulgaria is a little different as the vinegar (otset) here is not as strong. Basically its salad vinegar (cheap) or wine vinegar (more expensive). It can still be done & is just as good but it will have a slightly different taste.
Don't listen to anyone who says you don't need to let it mature a week or two, you do or the vinegar will be over powering & the flavour will not be steeped enough.
1 Head of Red Cabbage shredded. remove hard core (outer layers removed)
Layer the cabbage in a bowl, layer cabbage then salt till finishing with a layer of salt. Cover with a plate. After 24 hours wash off salt & drain well.
Pack into sterilised jars, push down well.
Small muslin square & string
1 pint Red wine vinegar
1 Cinnamon stick
1/4 tsp Allspice
6 Black pepper corns
Med piece root Ginger, peeled & chopped
Dissolve the sugar in the vinegar. In the muslin place all the spices, ginger & break the cinnamon stick adding to the spices, tie the muslin into a bag.
Add the bag to the vinegar, bring to the boil then simmer for 15 mins.
Remove from heat. Pour over cabbage while hot & seal, or you can wait till it is cold. Try both & see which you prefer.
Wait at least a week before eating to allow flavours to develop.
Great for the up coming BBQ & garden party season.
This cabbage needs to be in the jar for a week minimum, two will be better.