[Gwiz]

any of you clever folk know about pickling cabbage?
we are growing quite a lot this year, and I thought it would be a jolly wheeze to pickle a few.
any special treatment needed?

[compostqueen]

you can bet on it  

I dunno, never pickled any.  I prefer it braised with red wine and spices etc,make vats of the stuff in my slow cooker  

[wighty]

Do you mean red Cabbage?  I shred mine then layer it with salt for 24 hours then rinse and put in a jar well compacted with sliced onion and pickling spices, then pour over malt vinegar.  Done this for years and never had any complaints.  Have never tried ordinary white cabbage though as in saur kraut.  Might have to give it  try though.

[Aunt Sally]

That's exactly how I do red cabbage Wighty.  Lovely and crunchy  

[Alex 98]

opular in Korea apparently
Put in earthenware jars with rice vinegar and bury in earth for a couple of years
I'm not making this up, its a national delicay. Honest.
You'd all have to have it on the same day I guess........ :cry:

Can't remeber the name of it

Tesco's probably do it in their finest range
Maybe

Alex 98

[Gwiz]

interesting answers, I wasn't thinking of red cabbage though.......

[Trillium]

Gwiz, do you mean a whole cabbage or sauerkraut? Kraut is easy, core it, slice the wedges thinly. Put about an inch of cabbage in a crock, sprinkle with a scant teaspoon of pickling salt, mash with something heavy, then repeat the process until done. The mashing is important to release juices to start the fermentation. Cover with a tea towel, check daily for about 45 days, possibly more until it tastes like kraut. Skim off any moldy bits. Go easy on the salt though - a largish crock needs only 3-4 tablespoons salt altogether. A whole head of cabbage would be buried among sliced kraut to ferment at the same time.

[Mrs F]

Kimchi is the name of the Korean pickled cabbage, it has garlic, ginger, spring onions and chilli added to it.