I really like pickled red cabbage with cheese and a chunk of sourdough bread or as an afternoon snack! Ingredients 1 large red cabbage 4 tbsp kosher or flake salt 1.2 L malt vinegar (1.2 litres) 3-4 tbsp of the homemade pickling spices in cheesecloth (or loose) OR you can use Herbie's Pickling Spice (available locally at the Blairgowrie IGA)
Pickling Spice 10-15 dried bay leaves 2 inch piece dried ginger 1 tbsp black mustard seeds 1 tbsp yellow mustard seeds 1 tbsp black peppercorns 1 tbsp white peppercorns 1 tbsp mace blades 1 tbsp allspice berries 1 tbsp coriander seeds 2 tsp dill seeds 1 dried red chile, crushed 2 cinnamon sticks, crushed 6 cloves 1 tsp whole coriander seeds 1 tsp cardamon pods, crushed 1/2 star anise pod, crushed
Method 1. Pickling Mix - Combine all of the following, or make your own mix with what you have on hand, and store in an airtight container for up to six months. 2. Sterilize some jars and lids. Note: You need vinegar proof lids. 3. Quarter and finely shred your cabbage. Place in a bowl and sprinkle on the salt before mixing 4. Cover and leave for 6-8 hours (or overnight) - This is an important step as it draws the water out of the cabbage. If omitted, your pickled cabbage could spoil. 5. Using a colander, rinse off the salt 6. Add the vinegar and the mix to a large saucepan and bring to the boil 7. Turn off the heat and let cool leaving in the spices for 3-4 hours before removing them 8. Pack your shredded cabbage into the jars before filling with the spiced vinegar. 9. Store in a cool, dark place for 2-3 weeks before using. Eat within 3 months.