Free Healthy Recipe - Red cabbage, lemon and ginger pickles

Copyright 2003 Holly Davis
This is my current favourite pickle recipe. Make extra to give away, it is crunchy, gingery and delicious. Ideally eat or drink about half a cup of some cultured food with each meal. I love these pickles with poached eggs and lots of buttered dark leafy greens for breakfast but they go equally well with fish and meat dishes. Cultured food also makes a great afternoon snack, try these pickles instead of reaching for the bickkie tin!
Lacto fermented vegetables will keep for many months, when stored in the fridge in an airtight jar.

1 large red cabbage, sliced finely
1 knob ginger, grated
1 lemon juice only
filtered water as required to cover cabbage in jars
1 % sea salt, 1% of total weight of cabbage

Chop the vegetables
Add the salt and rub until the cabbage has released plenty of liquid
Mix very well with the other ingredients
Contain, completely covered in liquid, in sterile glass jars
Add filtered water if you need to
Ensure there is a good 5cms between the top of the vegetables and liquid and the lid of the jar as they expand a little during fermentation.
Lid tightly and leave on the kitchen bench 2-3 days depending on the weather. (longer when weather is cold)
The mix will bubble and smell rather unpleasant for the first few days, don't open the jars now as the process is anaerobic and oxygen at this stage may cause them to spoil.
On about day 3 you can place the pickles in the fridge and store there as you use them.

The flavours continue to develop over several months but these can be eaten any time after the fermentation process.

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Suitable for:
Side Dish
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