Deliciously Sour And Juicy Fermented Purple Pickle

Fermented Fun – Beginner’s Red Cabbage And Carrot Purple Pickle

Deliciously Sour And Juicy Fermented Purple Pickle
Deliciously Sour And Juicy Fermented Purple Pickle

I did a day course on fermentation in Ballymaloe a few months ago, and ever since I’ve been fermenting and pickling foods until the cows come home! Despite fermentation coming hugely into fashion in the last year, it’s an ancient form of food preparation with massive health benefits. Fermented foods are great for the gut, so anybody with digestive issues (or people with healthy guts who want to keep them that way) should try incorporating them into their diets.

I’ll admit, the term ‘fermented foods’ doesn’t exactly get most people’s mouth watering if they haven’t tried them before, however once people try them and realise that fermented vegetables, breads (like my sourdough) and drinks don’t taste like old socks, they usually become hooked.

I love slightly sour tasting foods and anything bursting with flavour, so this particular recipe is a favourite of mine. If you’re new to fermentation then try this recipe, it’s the tastiest, cheapest and easiest to make. I like to eat a few spoons of it as a side with lunch or dinner. It’s also a tasty sandwich filling (especially in a Rueben). Pop your fermentation cherry (sounds so wrong but tastes so right) today and you won’t look back!

Chuck In A Kilner Jar & Let Nature Work Its Magic!
Chuck In A Kilner Jar & Let Nature Work Its Magic!

Ingredients:

800g Red Cabbage

500g Carrot

300g Onion

8tbsp Maldon Sea Salt (table salt just won’t do)

  1. Coarsely grate the cabbage, carrot and onion. If you have a food processor you’ll make quick work of this step. Don’t grate them too finely, you want to retain some bite to your veg.
  2. Put all the grated veggies into a huge bowl and sprinkle all the salt on top. Mix it all together and squeeze and scrunch the veggies between your hands. Do this for about 5 minutes until some liquid starts coming out of the vegetables.
  3. Put the veg and their juice into a 2 litre, sterilised Kilner jar. Pack the veg right down to the end of the jar with your fist, the juice should rise above the top of the veg. Get a glass weight (like a tea light holder) and place on top of the veg- this keeps the veg down and a little liquid above the veg which prevents mould from forming. Close the lid of the jar. If you can’t find a weight, then checkΒ on the jar a few times a day and push the veg back down if necessary.
  4. After 5 days in a cool dry space (out of direct sunlight) the mix should be perfectly sour, but not too sour. Taste a little spoon each day though to ensure it’s to your taste, you may prefer it after 3 days or 7 days etc. When you’re happy, put the jar in the fridge where it will keep fresh for months!
  5. Enjoy everyday with whatever you fancy!
Simpe Ingredients That Are Cheap As Chips
Simpe Ingredients That Are Cheap As Chips
Shred Your Cabbage... Easy
Shred Your Cabbage… Easy
Grate The Carrot... Also Easy
Grate The Carrot… Also Easy
Toss The Cabbage, Carrot, Onion & Salt In A Bowl And Start Squeezing
Toss The Cabbage, Carrot, Onion & Salt In A Bowl And Start Squeezing
Chuck In A Kilner Jar & Let Nature Work Its Magic!
Chuck In A Kilner Jar & Let Nature Work Its Magic!
This Lovely Fermented Purple Pickle Goes Perfectly With Avocado Toast!
This Lovely Fermented Purple Pickle Goes Perfectly With Avocado Toast!

4 thoughts on “Fermented Fun – Beginner’s Red Cabbage And Carrot Purple Pickle”

  1. Ah here, you read my mind. I googled fermented foods yesterday and was thinking of making homemade sauerkraut this weekend. Doesn’t the purple cabbage look way more appetising than the white?

    1. Haha, everyone is fermenting at the moment or at least thinking about it! Yes definitely, I think the bright colours make a big difference… The white cabbage doesn’t look so appealing!

  2. I am not a fan of fermented onion, so I made a half batch with and the other without onion. To my surprise, the one with onion was better, however, both tasted great. I am making it today again. Keep fingers crossed.

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