The Bear Chef

Cooking and other Food Stuff

Pickled Red Cabbage

Every week Lucy and I get a veg bag from Growing Commuinities. They really are good, and seem like a collective doing really good, interesting things around Hackney and beyond.

Unfortunately (although usually this would be fortunately), the pre-xmas bag was stuffed full of goodies and we just can’t seem to get through them. I had a whole red cabbage to use up and just couldn’t see when this would happen so i thought red cabbage pickle would be an ideal solution, to be used in lunch boxes.

I used the recipe in Let’s Preserve It, a great book about (you guessed it!) preserving that has endless recipes for preserving vegetables. I added mustard seeds as i thought they would work nicely with cabbage, and malt was my vinegar of choice. I’ll re-post once its ready in a weeks time, along with the recipe – it really was quite simple. Initial (if premature) tastings make me think its going to be good.

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