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Pickled 'red' cabbage

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  • #1

    Pickled 'red' cabbage

    I pickled some red drumhead cabbage in
    dark picking vinegar from sarsons. I have noticed it has gone more pink than red. Should I have used a different variety or vinegar ? Or does the supermarket brands soak cabbage in beetroot juice after salting to get red colour ? There is no mention of food colurings on jar. Would make sense to use beetroot colouring.
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  • #2
    Mine goes like this as well but my sisters doesnt, I know she doesnt use any beetroot juice in hers. You should see the colour if I cook it lol. Some one else will soon tell us where we are going wrong.
    Gardening ..... begins with daybreak
    and ends with backache

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    • #3
      Originally posted by wetwalnut View Post
      There is no mention of food colurings on jar.
      That doesn't necessarily mean there aren't any ~ palm oil is in lots of our foods now, but is labelled as vegetable oil
      All gardeners know better than other gardeners." -- Chinese Proverb.

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      • #4
        I'm sure I read somewhere that red cabbage turns pink in the presence of Iron.
        My blog - http://carol-allotmentheaven.blogspot.com/

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        • #5
          Mine turns pink - it always tastes good though

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          • #6
            Is pickled cabbage nice then? is it like Sauerkraut?
            (just thinking cos I have some spare red cabbages knocking about.....)

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            • #7
              I can take it or leave it but OH loves the stuff. Pity it doesn't keep for long.

              Some of us live in the past, always talking about back then. Some of us live in the future, always planning what we are going to do. And, then there are those, who neither look behind or ahead, but just enjoy the moment of right now.

              Which one are you and is it how you want to be?

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              • #8
                Cook the red cabbage with onions and apples and freeze it. Keeps its colour that way and lasts for years!! I know, I've just found some in the bottom of the freezer.

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                • #9
                  Originally posted by veggiechicken View Post
                  Cook the red cabbage with onions and apples and freeze it. Keeps its colour that way and lasts for years!! I know, I've just found some in the bottom of the freezer.
                  It's nice if you put a bit of balsamic in there too when you cook it

                  Some of us live in the past, always talking about back then. Some of us live in the future, always planning what we are going to do. And, then there are those, who neither look behind or ahead, but just enjoy the moment of right now.

                  Which one are you and is it how you want to be?

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                  • #10
                    Yes, and cloves. It wasn't a real recipe, just an idea!! There are so many versions and I usually try something different each time. I don't have much patience for following recipes - just bung in whatever feels right!

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                    • #11
                      I salted my cabbage before pickling and was amazed at the amount of liquid that came out. Mine is in clear malt vinegar and the colour is ok and its nice and crunchy!
                      I even chuck some on my sunday dinner now and again!
                      My Majesty made for him a garden anew in order
                      to present to him vegetables and all beautiful flowers.- Offerings of Thutmose III to Amon-Ra (1500 BCE)

                      Diversify & prosper


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                      • #12
                        *makes a note to hunt in the cupboard for the pickled red cabbage
                        S*d the housework I have a lottie to dig
                        a batch of jam is always an act of creation ..Christine Ferber

                        You can't beat a bit of garden porn

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                        • #13
                          So its abit like braised red cabbage then...with the apples and spices?

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                          • #14
                            I guess so as I've never made braised cabbage.. without the apples and spices.

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                            • #15
                              I did the red cabbage and apple thing for a family Sunday lunch. Nobody would eat it - they've only ever had it pickled! Phillistines.
                              Granny on the Game in Sheffield

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