The idea was to make sauerkraut with the head of cabbage we received from our neighbours, but the possibility of me mucking it up (as it needs to ferment over a period of time) is great and I wouldn’t want to waste such a beauty of a vegetable. I decided to instead make pickled cabbage. I have never preserved or pickled anything, so this was a challenge but one I was looking forward to.
I found the following recipe and it turned out very tasty. The recipe is meant for a red cabbage but all-in-all it was successful. I actually found the process therapeutic as the aroma from the boiling brew filled me with a sense of euphoria. It is divine!
Tip: rinse the cabbage out thoroughly. Even though it still salty afterwards (you do need the salt to preserve it), make sure all the coarse flakes have been removed. I rinsed mine at least 5 times, cleaned out the colander and rinsed it again. I used all the measurements as given in the recipe, and don’t mind the slight sweetness of the pickled liquid as the vinegar provide a good punch.