Pickled red cabbage Yotam Ottolenghi’s pickled red cabbage ½ small red cabbage (450g), finely shredded Salt 3 tbsp caster sugar 1 tsp whole allspice berries ½ tsp black peppercorns 5 bay leaves 150ml distilled white vinegar Put the cabbage in a large bowl with a quarter-teaspoon of salt, mix well and leave for four hours at room temperature to soften. Stir in the remaining ingredients, and add an extra tablespoon of salt and 350ml water. Mix well, then transfer to an extra-large sterilised jar (or a few smaller ones). Seal, shake well, leave in a well-lit spot for three days, then move to a cool, dark place. Strain before using. source - theguardian
Posted on: Mon, 10 Nov 2014 03:29:01 +0000
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