So, you’ve had your festive feast and made sure to save any spare cooked vegetables for classic leftover dishes like bubble and squeak. But what about the vegetables which didn’t make it to the pan – the half red cabbage, for example?
Cabbage is actually one of the easiest vegetables to save from the rubbish bin. Unappetising in a soup – unlike most other vegetables – it makes the most amazing fermented preserve (I’m told by German friends and relatives that I can’t technically call this sauerkraut because it’s red cabbage, but it’s definitely sauerkraut-adjacent).
First, you need to very finely shred your cabbage.
As you can see from my picture, I did not ‘very finely’ shred my cabbage. This doesn’t really impact on the taste, but when you’re grabbing handfuls of it, covered in salt, it’s much easier if it’s thinly cut.
You need to add around 1 tbsp of salt per half a small cabbage (accurate measurements there), then grab handfuls of the cabbage/salt mixture and effectively knead it in the bowl. Eventually, the cabbage will begin to give up a brine. If this doesn’t happen after around ten minutes of kneading then you probably need to add a little more salt and keep kneading.
To store the cabbage during fermentation, you will need a jar, and a weight that fits inside the jar. Please excuse my laziness in not properly removing labels from re-used jars – they do come off on their own eventually…
Decant the cabbage/salt/brine mixture into the jar – the cabbage should have reduced significantly in volume by now. Add any spices you think would be nice – we really like mustard seeds, fennel seeds, corriander seeds and nigella. Mix them all together and then begin to compress the cabbage until all strands are sitting below the level of brine.
When you’re happy with your cabbage/brine arrangement, you need to weigh it down so that the cabbage doesn’t escape as the liquid evapourates.
At this stage, sensible people would add weight inside the glass ramekin…
I am not a sensible person, so I put a jar of rosehip jam on top… Job done. But only because you shouldn’t close the jar lid as the cabbage ferments. If you do, you could end up with a build up of pressure from the gas created by the fermenting process. Place your jar somewhere room-temperaturey (again, very technical instructions) and check on it regularly to make sure no cabbage is escaping the brine.
After about 4-5 weeks, start tasting your cabbage. When it’s ‘sauer’ enough for you, remove the weight, give it a good stir, decant into another jar and put the lot in the fridge. This will then slow subsequent fermentation.
Serve as you would any pickle, but it’s especially good on a creamy oat cake.
How are you using up any leftovers this year? I’d love to hear suggestions here, or on Twitter.