This pickling recipe takes inspiration from a recent argument with my dad about capitalist systems that control the world. It ended with him asking me what on earth I would do when winds bring over North Korean nuclear bomb dust. Regardless that this tangent line, questioning how prepared I was for the imminent nuclear winter had nothing to do with the argument, he still won it as I didn’t have an answer.
I might not yet have the answer but I’ve decided to really understand pickling processes in order that I can survive a few more months than everyone else. Then I will have won the argument.
In all seriousness this dish below is great as a topping to salad to make bland leaves taste great, heaped on a burger to cut the fat or generally as a side to anything.
This recipe will fill a 2 litre jar which will last yonks. The birdseye chillies provide that thermo nuclear twist and are therefore optional.
- Medium/large cabbage (any cabbage, any colour)
- 200g radishes
- 250 ml apple cider vinegar
- 250 ml red wine vinegar
- 400 ml water
- 1 teaspoon salt
- 3 teaspoons muscovado sugar or any brown sugar really
- 2 cloves garlic, walloped with something heavy
- 3 dried bay leaves
- black pepper
- small handful bronze fennel
- 2 teaspoons caraway seeds
- 3 – 5 green birdseye chillies
- 2 teaspoons sesame seeds
Slice cabbage in half and half again, then cut out the hard core. Find the lairiest, sharpest, longest knife with a bit of weight behind it to finely slice the parts lengthways into stips. Safer still use a mandolin. Remove tops from radishes, half then thinly slice also.
Tip the vinegars and water into a bowl and hand whisk in the sugar which will dissolve in a few brisk stirs. Mix in the walloped garlic, caraway seeds, sesame seeds, bronze fennel, the salt as well as a few twists of pepper.
First fill the final sealable vessel halfway with cabbage, then I like to add all the radish bits (as it kind of looks good), then I pour on half the pickling mix. Then add the bay leaves and chillies which is the perfect moment to take a cool looking photo of it from the top for whatever social notworking site you use.
Add the rest of the cabbage to the top and pour in the remaining liquid. It will look like its not enough but as the cabbage softens and sinks together it will be just right (if it doesn’t cover with equal parts water, red wine vinegar and apple cider vinegar in 1 hour).
Close the lid and leave it stewing at room temp somewhere for a few hours, then stir and re seal. Push it all down with a wooden spoon to make sure juice is covering it all. This could last up to a year refrigerated or airtight, and a couple of weeks on the counter although the texture would suffer as it aged.
Ta da, an easy pickling recipeEnjoy the apocalypse with a zing to your last meals!