RED CABBAGE and FENNEL & SPICED PICKLED RED CABBAGE

RED CABBAGE

 (Brassica oleracea var. capitata f. rubra)

The Red Cabbage is a sort of cabbage, which is also known as red kraut or blue kraut after preparation. Its leaves are coloured dark red/purple. However, the plant changes its colour according to the pH value of the soil, due to a pigment belonging to anthocyanins (flavins). On acidic soils, the leaves grow more reddish while an alkaline soil will produce rather greenish-yellow coloured cabbages. This explains the fact that the same plant is known by different colours in various regions. Furthermore, the juice of red cabbage can be used as a home-made pH indicator, turning red in acid and blue in basic solutions. It can be found in Northern Europe, throughout the Americas, and in China.

On cooking, red cabbage will normally turn blue. To retain the red colour it is necessary to add vinegar or acidic fruit to the pot.

Red cabbage needs well fertilized soil and sufficient humidity to grow. It is a seasonal plant which is seeded in spring and harvested in late fall. Red cabbage is a better keeper than its "white" relatives and does not need to be  converted to sauerkraut to last the winter.

FENNEL & SPICED PICKLED RED CABBAGE
Made about 5 Jars

Red Cabbages

Sea-Salt

Malt Vinegar
(Cider or Red Wine Vinegar optional)

Fennel Seeds

Pickling Spices

Sugar

METHOD
1) Cut off and discard the outer leaves from  the cabbage.

2) Quarter and remove the tougher inner stalk. Shred the cabbage, wash and drain well.

3) Layer in a basin, or pack the shredded cabbage into the four jars in layers with sea-salt, ending with a layer of sea-salt.

4 Leave in a dark place for 24 hours.

5) Empty the jars into a calender and wash throroughly in cold water and drain well.

6) Pack the red cabbage back into clean, sterilized jars and pour in cold, spiced vinegar (with red wine, optional)

7) Cover the jars and label with contents and dates.

NB... Ready after 1 Week. If you keep it any longer than 10-12 weeks it will loose its crispness.

Quick Spiced Vinegar:

2 inch Cinnamon

1 tsp Cloves

2 tsp Allspice Berries

1 tsp Black peppercorns

1 tsp Mustard Seed

2-3 Bay leaves

2 Pints Vinegar (Malt) (Cider or Red Wine Vinegar)

Copyright (c) 2012. Lizzie & Joshua