This started out as a kimchi pickle, so I sliced away and I really didn’t have the time to wait for fermenting process so I decided to make an easy delicious, tangy kimchi styled pickle. It’s also a great way to use up any cabbage you have too. I’ve made a similar one with green cabbage so check my posts below. ⬇️
I just love the colour of this pickle, it’s high in vitamin C and iron, I eat this with everything and it makes a perfect addition to a grazing cheese board!! Yum.
-1 medium sliced cabbage.
-2 tbsp of oil
-2 tbsp of salt for pickle and salt for pickle @blackthornsalt
-1 tsp of fennel seeds, black mustard seeds, crushed peppercorn mix.
-thumb of ginger finely sliced.
-2 crushed garlic
-2 tbsp of cider vinegar and red wine vinegar .
-Finely slice the cabbage, and generously sprinkle salt over the cabbage and allow to drain for an hour.
-In a pan heat some oil, add the mustard seeds, fennel seeds, garlic and ginger, cook for 2 minutes. Add the rest of the salt, pepper, lemon and both vinegars.
-Add the cabbage to the mixture and coat and mix well, it’s not to be cooked but just on medium heat for 2 mins.
-Check seasoning, and allow to cook down. Store in an air tight container and it will keep in the fridge for a few weeks.
Tag me if you make this
This is my first contribution to @_cookitupclub for #veganuary2021