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Thread: red cabbage

  1. #1
    alpine is offline Germinator
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    Default red cabbage

    I have recently pickled some red cabbage in kilnner jars. When we first ate the pickled cabbage it was crisp but in other jars it had lost it rispness. How do I keep it crisp

  2. #2
    marchogaeth's Avatar
    marchogaeth is offline Early Fruiter
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    I think I'm right in saying that it only stays crisp for about 2 months after bottling.
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  3. #3
    Alison's Avatar
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    Yes, I've always aimed to eat it up within about 6 weeks as I think it deteriorates after than which is a shame as it's not a long storage method

    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.

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    Bren In Pots is online now Bad Hair Day
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    I usually only do a couple of jars pickled then the rest gets braised along with some apple there's a lot of different recipes and they all freeze well:-

    Organic Braised Red Cabbage with Apple - Abel & Cole

  5. #5
    Alison's Avatar
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    There's a nice braised recipe with balsamic vinegar in the Abel and Cole recipe book too

    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?

  6. #6
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    ohbeary is offline Rooter
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    A little extra salt and sugar will help with crispness and keep the process cold, by all means heat the spices with the vinegar but let it cool before covering the cabbage.
    PS I assume that you have initially salted the shredded cabbage, and rinsed and dried first.
    Eat well, live well, drink moderately and be happy (hic!)

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