Feb 16

Feb 16 Pickled Red Cabbage

Gut health. I do beg your pardon.

There's quite a bit of noise about this at the moment (no intentional pun) I've recently being reading this:

https://www.rivercottage.net/news/a-guide-to-gut-health?fbclid=IwAR3foI8LEMMJ2bovif8fNTwp7iwnmHY2dl7uy67dCPbqdxCUYy4f_688Q3A

I always enjoy reading HFW's books & have nothing but admiration for his ongoing campaigning to try to right wrongs.

This article got me thinking about my love for anything pickled &, if it helps keep your insides happy, then all to the good.

There was a red cabbage looking for attention in the latest veg box.

For 1 X 750ml sterilised storage jar

Red Cabbage 600g

Cider Vinegar - 240ml

Malt Vinegar - 90ml

Water - 240ml

Black Peppercorns - 10

Coriander Seeds - 1tsp

Fennel Seeds - 1tsp

Chilli Flakes - 1tsp

Sugar - 1 heaped tbsp

Sea Salt - 1tbsp (plus extra for drying out the cabbage)

Fresh Ginger - 25g

First off, shred and core the cabbage & place in a bowl & sprinkle with salt, combine to draw out the excess water

Cover with something like a plate to weigh down & leave for at least 3 hours or overnight

Next it's time to get the pickling sorcery started

The cider & malt vinegars plus the water, peppercorns, coriander & fennel seeds, chilli flakes, sugar & salt go into a steel pan & stir

Bring everything to the boil & then add the very thinly sliced & peeled ginger

Take the saucepan off the heat to allow the vinegary mixture to infuse & to cool

Rinse the cabbage thoroughly in a colander and leave to drain for 15 minutes before packing into your sterilised jar

Ladle over the spiced vinegar & seal

Once everything is completely cool, pop the sealed jar into the fridge

Your gut-friendly, vividly red cabbage should stay crunchy for up to 2 months

Good with cheese.

Good with a cold beef sandwich.

AMM

Feb 16 Cawl of the Wild (Weather)