You can't buy it in Taiwan or most of what you create. Love your videos, reminds me of living in Wales as a kid, thanks for bringing these British recipes, thanks Rik
Wow, you are welcome - I've been in Thailand for 20 years. It's the same here - but I can make it. It helps a few folks here. Keep safe in Taiwan, and thank you for your comment - I always love to know where folks are. Best, Rik
You'll never find anything this healthy for sale in Costa Rica. My mom used to make this, thanks for the recipe and good memories. I'll be making it for sure 😁!
Hi Rik, absolutely love your show - can I make a request for more like todays show ? preserving foods is such a money saver without forfeiting any quality. Many thanks.
Thank you! Would it be alright to cool the brine to room temperature before pouring on the cabbage? I am trying to add more raw veggies in the diet and hence don’t want to warm the cabbage.
Hi, I do enjoy pickling and will make this . Just a note, the proportions in your “small” recipe and the bulk recipe are very different. (Unless my maths is wrong?!) you multiply the liquids by 10 (1 cup=250ml) but the sugar 1/4 cup (50g) x 10 would be 500g, not 1 kg, similarly for the salt. I think I will halve the bulk recipe since you actually mad3 that and would have experienced that working. Cheers from Aus 🇦🇺
Yes, you can preserve red cabbage in jars without using vinegar by using fermentation, which naturally preserves the cabbage and enhances its flavor and nutritional value. Here’s a basic method to ferment red cabbage: 1. Prepare the Cabbage: - Shred or finely chop the red cabbage. - Mix the cabbage with a generous amount of salt (about 1.5 to 2% of the weight of the cabbage). Salt helps to draw out moisture from the cabbage and create a brine. 2. Pack the Jars: - Tightly pack the cabbage into clean jars, pressing down firmly to eliminate air pockets and ensure the cabbage is submerged under its own brine. It’s crucial that the cabbage stays below the level of the liquid to avoid mold. 3. Seal and Ferment: - Leave a bit of space at the top of the jar to allow for expansion. Close the jar with a lid, but not too tightly; the gases produced during fermentation should be able to escape. - Keep the jars at room temperature, away from direct sunlight. The ideal fermentation temperature is around 18-22°C (65-72°F). 4. Monitor the Fermentation: - Check the jars daily to ensure the cabbage remains submerged, pressing down if needed. - Fermentation duration can vary depending on temperature and desired sourness, typically between 1 to 4 weeks. 5. Storage: - Once the cabbage is fermented to your liking, tighten the lids and store the jars in the refrigerator. This slows down the fermentation process and preserves the cabbage for several months. This method uses the natural lacto-fermentation process, where beneficial bacteria (lactobacillus) convert sugars into lactic acid, acting as a natural preservative. Best, Rik
Here's an idea when you put the sliced cabbage in also put some thinly sliced red onion in and a few black peppercorns to give it some zing, also use sea salt instead of table salt dissolved in watm water. 😊
Just watched your video to be honest it’s very good, but why are you using spoons,cups, buckets and spades for ur measurements? Why not give weights in grams or is this a kindergarten recipe?
Guess what I live in Asia (as I have for 20 years) and surprisingly its all grams and Kilograms, Kilometers - No I cant be bothered to work out recipes to suit all the moaning folks on here - if you would like to watch someone else cook in the measurement and the times you prefer please go do so. Best, Rik
Nice reply Rik. There are a myriad of easy conversion tools on line, some people are just lazy !! I too live in Asia ( Thailand), and find your recipes excellent to bring the taste of home in. @@BackyardChef 🙂
No harm in asking, though there are conversion tools out there. The problem is the way you put your question, there’s absolutely no reason to be rude. Grace and respect
You can't buy it in Taiwan or most of what you create. Love your videos, reminds me of living in Wales as a kid, thanks for bringing these British recipes, thanks Rik
Wow, you are welcome - I've been in Thailand for 20 years. It's the same here - but I can make it. It helps a few folks here. Keep safe in Taiwan, and thank you for your comment - I always love to know where folks are. Best, Rik
You'll never find anything this healthy for sale in Costa Rica. My mom used to make this, thanks for the recipe and good memories. I'll be making it for sure 😁!
Thank you. Love to Costa Rica. Best, Rik
Hi Rik, absolutely love your show - can I make a request for more like todays show ? preserving foods is such a money saver without forfeiting any quality. Many thanks.
OK. Thank you. Best, Rik
I went to buy a jar this size. £3.50!!! Going to be great to make my own. thank you
Ouch! Thank you. Best, Rik
Gonna try this Rik. My misses loves pickled red cabbage. 😉👍
I prefer white cabbage. 😃👍
It's all done the same way, mate - unless you make sauerkraut, which is a different procedure. Best, Rik
In Thailand,where do you get your jars???
These jars are from Yok in Chiangmai - any reasonable bakers shop stock also you can get from Makro. Best, Rik
Cheers Rik, thanks for sharing!👍
Thank you. Best, Rik
Looking good 👍
Thank you. Best, Rik
Thanks for sharing!
I have a question: Why do you boil the solution? what if you just pour it in the jars without boiling it?
Boil to infuse all of the ingredients and it keeps it sterile before adding in the jars. Thank you. Best, Rik
@@BackyardChef Thanks for the explanation.
Thank you!
Would it be alright to cool the brine to room temperature before pouring on the cabbage? I am trying to add more raw veggies in the diet and hence don’t want to warm the cabbage.
Yes indeed! Thank you. Best, Rik
Hi, I do enjoy pickling and will make this . Just a note, the proportions in your “small” recipe and the bulk recipe are very different. (Unless my maths is wrong?!) you multiply the liquids by 10 (1 cup=250ml) but the sugar 1/4 cup (50g) x 10 would be 500g, not 1 kg, similarly for the salt. I think I will halve the bulk recipe since you actually mad3 that and would have experienced that working. Cheers from Aus 🇦🇺
Thanks for the tip! Thank you. Best, Rik
Is there a way to preserve red cabbage in jars like this without vinegar? I’m not a fan of the vinegar taste but love red cabbage. Thanks x
Yes, you can preserve red cabbage in jars without using vinegar by using fermentation, which naturally preserves the cabbage and enhances its flavor and nutritional value. Here’s a basic method to ferment red cabbage:
1. Prepare the Cabbage:
- Shred or finely chop the red cabbage.
- Mix the cabbage with a generous amount of salt (about 1.5 to 2% of the weight of the cabbage). Salt helps to draw out moisture from the cabbage and create a brine.
2. Pack the Jars:
- Tightly pack the cabbage into clean jars, pressing down firmly to eliminate air pockets and ensure the cabbage is submerged under its own brine. It’s crucial that the cabbage stays below the level of the liquid to avoid mold.
3. Seal and Ferment:
- Leave a bit of space at the top of the jar to allow for expansion. Close the jar with a lid, but not too tightly; the gases produced during fermentation should be able to escape.
- Keep the jars at room temperature, away from direct sunlight. The ideal fermentation temperature is around 18-22°C (65-72°F).
4. Monitor the Fermentation:
- Check the jars daily to ensure the cabbage remains submerged, pressing down if needed.
- Fermentation duration can vary depending on temperature and desired sourness, typically between 1 to 4 weeks.
5. Storage:
- Once the cabbage is fermented to your liking, tighten the lids and store the jars in the refrigerator. This slows down the fermentation process and preserves the cabbage for several months.
This method uses the natural lacto-fermentation process, where beneficial bacteria (lactobacillus) convert sugars into lactic acid, acting as a natural preservative.
Best, Rik
@@BackyardChef thank you so much x
Daft question but is that just white vinegar
Yes. Thank you. Best, Rik
IS THIS SOUR OR SWEET...
I WOULD LIKE TO TRY BOTH BUT DONT HAVE A RECIPE FOR EITHER ...
SO I MIGHT TRY THIS ONE...
❣❣❣
Hope you enjoy. Best, Rik
Here's an idea when you put the sliced cabbage in also put some thinly sliced red onion in and a few black peppercorns to give it some zing, also use sea salt instead of table salt dissolved in watm water. 😊
Thank you. Best, Rik
❤❤
Thank you. Best, Rik
So good on a sandwich! Better than coleslaw!
I have never tried this but I would like to try it in sandwhiches..
SOME salt?????
Thank you. Best, Rik
I'm in shock. I've been canning for 30 years and never seen , just salt and sugar, nothing else ?
Each to their own. Thank you. Best, Rik
Just watched your video to be honest it’s very good, but why are you using spoons,cups, buckets and spades for ur measurements? Why not give weights in grams or is this a kindergarten recipe?
Guess what I live in Asia (as I have for 20 years) and surprisingly its all grams and Kilograms, Kilometers - No I cant be bothered to work out recipes to suit all the moaning folks on here - if you would like to watch someone else cook in the measurement and the times you prefer please go do so. Best, Rik
Nice reply Rik. There are a myriad of easy conversion tools on line, some people are just lazy !! I too live in Asia ( Thailand), and find your recipes excellent to bring the taste of home in. @@BackyardChef 🙂
Rude! It may serve you well to learn some basic manners Sir!
No harm in asking, though there are conversion tools out there. The problem is the way you put your question, there’s absolutely no reason to be rude. Grace and respect