A New Year Pickle



A week ago, I pickled the final red cabbage picking from the vegetable patch.



I had never pickled it before. No, it's not a natural fermentation. Although that is on my list of things to learn.



Anyway, having consulted a few recipes and doing my own thing, yesterday was D-day. A little bowl of pretty, red pickle joined our New Year's Day spread. A welcome break from my usual kitchen duty.



The verdict: good flavour, crunch and colour.



Will be better in at least another week. Probably four. Will be great with the veg burgers on Monday's supper menu.

Until next time, be well
Fiona
The Sandbag House
McGregor, South Africa

Photo: Selma







Post Script

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  • If this post might seem familiar, it's because I'm doing two things:
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    Hello. Love the red cabbage for pickling. Tell me, how do you "recapture" old posts?

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    Thank you, and may 2021 be a good one for you.

    The "recapturing" is for my blog/website. I take the content from the blockchain and rework it. And now that @exxp has an added functionality that allows you to download a text and markup version of old posts, it a lot easier.

    I do admit that not all are worthy of reinstatement so they will stay somewhere in cyber oblivion! 🤭

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    I understand completely. Thanks for the information. I'll check it out. Take care.

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    I love red cabbage sauerkraut, especially with apple!Reminds me of my German Nana. It's nice with fennel too! Great to have in the fridge for emergency cheese platters! Happy new year.


    You've been curated by @riverflows for Natural Medicine's homesteading newsletter, supporting gardeners, permaculturalists, foragers, environmentalists and other earth centred relationships with the earth.
    CommunityIIDiscord

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    I really do have to try fermenting. I do a warm side using red cabbage, apple and apple cider vinegar. It's a household favourite and among friends. Appreciate your stopping by @riverflows and happy 2021 to you.

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