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Preserving cabbages

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  • Preserving cabbages

    I'm running low on the preserves on this time of year and have no crops ready to preserve so I have bought one red and one white cabbage from a local farm shop as I really have a taste for something home made and pickled.

    I'm just goggling for a sauerkraut recipe (which appears to be cabbage and salt, fermented) but if you have one you swear by would you mind sharing it?

    I am also looking to use some branded preserving vinegar on the red cabbage but if you have some fab ideas of things I should chuck in too then feel free to share (herbs, spices, vinegars etc.). Otherwise I might have experiment with the contents of my cupboard!

    Thanks for all suggestions!

    Edit: I'm on the look out for a remoulade recipe as well, just about to make some mayo for it!
    Last edited by Bohobumble; 03-03-2015, 05:17 PM.

  • #2
    Have a look at http://www.growfruitandveg.co.uk/gra...cabbage-2.html some great ideas in it

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    • #3
      Ooh that is good, thank you!

      I might add in some cloves, bay and black peppercorns to the liquid for the red cabbage, and I was thinking of adding some caraway seeds to the sauerkraut... would sliced onion be too much do you think?

      I'm beginning to look like a red cabbage right now; it's a lot of effort making mayonnaise! When I tried making mayo in the machine it was a dismal failure, tried and trusted hand method now! Just finished making a double quantity as I'll use it for the remoulade and some for the fridge too.

      Time to grate the celeriac now, then slice the white cabbage, then the red - that way I don't have to wash up the processor in between

      Last time I made remoulade I grated by hand - never again

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