30 minutes, plus overnight salting and 1 month maturing
A colourful jar of pickled cabbage is wonderful to have on hand, as it makes a crunchy and colourful addition to everything from hot roasts to cold meats, and from sandwiches to salads. Get ahead with Josh Eggleton's pickling recipe, as it's best to leave the cabbage to mature for at least a month.
It can take decades of dedication and dogged effort to win a Michelin star. Josh Eggleton, though, was ‘shocked’ to win his first Michelin star at the age of 27, after only a few years of being a Head Chef.
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Place all of the ingredients, except the cabbage and salt, into a large, stainless steel pan and slowly bring to the boil. Stir regularly to make sure that the sugar dissolves
2l malt vinegar
250ml of red wine vinegar
250ml of balsamic vinegar
450g of sugar
40g of pickling spice
20g of fresh ginger
2 red chillies
Turn off the heat and cover with a lid. Leave overnight to cool so that the flavours can infuse. At the same time, toss the cabbage with a decent amount of salt and leave overnight in the fridge
The next day, wash the cabbage thoroughly and pat dry with kitchen paper. Strain the pickling liquid and transfer to bottles
2 red cabbages
Fill the sterilised kilner jar with cabbage and pour in the spiced vinegar to the top, ensuring the cabbage is fully covered. Seal the jar, store in a cool dry place and leave to pickle for 1 month. Keep refrigerated after opening
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