Do you ever find that you use half of a vegetable and then the other half ends up sitting in the crisper of the fridge for days on end, nearing closer to its demise? I recently had this issue with a Red Cabbage. We’d used half of if last week and then I had no idea what to do with the rest of it!

I got out my recipe books and scoured the internet for recipes, trying to find something delicious to make with this poor half of a cabbage! And then it came to me, why don’t I just make some sort of pickled deliciousness from it!

Hot & Spicy Pickled Cabbage - Down Right Raw

I went straight to my favourite book ‘Preserves by Jill Nice‘. I love this book as it has good ‘old school’ style recipes that follow traditional methods with a bit of ‘new school’ spice! I went straight to the ‘Cabbage’ section and found a delicious recipe for Hot & Spicy Pickled Cabbage.

Ingredients

– Red Cabbage

– 1.2L Malt Vinegar

– 10g Black Peppercorns

– 2 x 4cm of dried root ginger, bruised

– cinnamon stick

– 4 dried chillies (I used dried chilli flakes that we collected from chillies last year)

– 1 tablespoon of cloves

– 1 tablespoon of mustard seeds (collected from wild mustard in our garden)

– 1 tablespoon of allspice

– sea salt

– 1 garlic clove

Spices - Down Right Raw

The Down Right Raw Method

Following the recipe I cut up my cabbage and placed it in a large tray and salted it. It said to let is sit for 24 hours, but I got busy and kind of forgot about it, so mine sat for 48 hours! Lets hope that it’s just going to improve the flavour!

When it came time to finish the recipe, I gathered all the herbs and spices I had in my pantry to assess whether it’d be a strict following of the recipe or a Down Right Raw interpretation. As always I was missing a few of the ingredients, so the recipe ended up being a little Ad Lib and may not been as Hot & Spicy as intended. I’m not going to lie, this isn’t such a bad thing for me! I don’t deal well with super spicy food, so this could be a blessing in disguise.

I then chucked all the herbs and spices in with some Malt Vinegar and let is boil for 5-10mins. Once boiled, I strained out all the floaties and let it cool. In the meantime I cleaned the jars with boiling hot water and citric acid. I found these great Mason Jars at the Op Shop for only 50c each! What a bargain! Finding these really made my day!

Once everything was ready to go, I jammed the jars full of the cabbage, making sure to press it down as I went, to ensure there weren’t many air bubbles. Then I poured the vinegar over them, filling them right up to the top! And voilà!

Hot & Spicy Pickled Cabbage - Down Right Raw

The worst part now is waiting 2 weeks until I can taste test! Although I must admit, that cabbage could have sat in our crisper for 2 weeks and then I would have just had to put it in the compost!

We’re really keen to try out more pickle and ferment recipes this year! Keen to try and make Sauerkraut next up! No doubt my Oma, will be able to pass on a traditional german cabbage recipe, that no doubt will be delicious!

What do you do with veggies that are going to go waste in your fridge? I’d love to know if you have any great recipes, let us know in the comments below.

 

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