Sauerkraut
Another great way to use cabbage and fermented foods are great for our gut - helping the friendly bugs to proliferate. This quick and easy recipe is thanks to Miranda Ballard & Louise Pickford in Veganfoodandliving.
Prep: 10 mins (plus an hour resting before finishing). Then a couple of days fermentation time.
Makes: 1 jar
Ingredients
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1 large green cabbage (ideally Savoy)
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2 tbsp sea salt
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1 tbsp caraway seeds
Method
Remove an outer leaf, rinse and put to one side then chop the rest of the cabbage into thin slices, cutting out the stalk in the middle.
Put the cabbage into a bowl, sprinkle the salt and caraway seeds over it and massage altogether with your hands for about 5 minutes, ensuring the salt gets into the cabbage and it will start to draw out the moisture. Put to one side for an hour until more water comes out and gathers at the bottom.
Sterilise the jar and then put the cabbage and liquid in it – you need about 4-5tbsp of liquid so drain away any excess making sure that the liquid is not higher than the cabbage.
Squash down the cabbage and push the whole leaf down on the top so that the cabbage is covered with no air on it.
Keep at room temperature for 3-4 days and then pop in the fridge for a day before eating. Will keep in the fridge for up to a month.
Thanks to Miranda Ballard & Louise Pickford in Veganfoodandliving
Wine
Pickling veg means increasing the acid content, so let's think about some fresh and bright wines such as whites and rosés or a light red. But this is a recipe that will be accompanying other food, perhaps a warming mac and cheese, cauliflower cheese or the sweet potato gratin. In which case think a creamier white to go with creamy cheese sauce or a fruity red with the grilled cheese - always a winner.