Every now and again we make the journey of a Sunday to the Fairyhouse Market which is actually on the racecourse of the same name. It’s a treasure trove for car booting and I normally come away with at least 1 vintage cookbook to add to my ever increasing collection. There is also a brilliant farmer from the Termonfeckin area who sells his fresh produce just outside in the carpark from a large truck.
Red cabbages are just coming into season and the day I bought this cabbage it had been freshly cut that morning. There is nothing better than good produce to inspire you!
Red cabbage pickle isn’t to everyone’s taste but pickles have been used on the Christmas dinner table for many years. The vinegar cuts through the many fats contained within the traditional meal and makes it easier to digest. Once made you can eat this pickle straight away or put it into a cool, dark spot and leave the flavours to develop for a couple of weeks, or even months.
Half a red cabbage shredded finely fills 2 x 500ml kilner jars with rubber seals. Make sure they are clean and dry.
To prepare the cabbage the day before clear some space in your fridge for a large bowl and shred the cabbage finely and toss in approximately 1 cup of table salt. Place into the large bowl and cover with cling film then put 3 tin cans on top to weight it down. I used tinned tomatoes.
In a small saucepan pour in 250ml of white wine vinegar, 1 thumb sized portion of peeled ginger (no need to chop as it’s an infusion), 2 all spice berries, 2 whole cloves and 2 black peppercorns along with a cupful of plain sugar. Bring to the simmer for 15 minutes, then cover and leave to 1 side to cool and infuse until the following day.
The following day rinse off the cabbage and pat it dry before portioning it between the 2 jars, then pouring over the cooled pickling liquor you prepared the day before.
I just love the colours, nevermind the flavours!