Red cabbage into jarred & pickled type

[Followthatpath]

I have a whole load leftover, some shredded and in the freezer, and another whole red cabbage. We really love the pickled type, like sauerkraut. Has anyone done this? Would it work with the leftover stuff? It was braised in balsamic vinegar & still tastes ok.

Not sure but following. They’re talking about left over red cabbage on radio 3 now too!

The whole lot was braised or is it all fresh?

Ooh @randonamewill tune in to R3 but may be too late!

@ShedmistressI have 3 lots: one was braised, one braised and in freezer, and one lot is just plain red cabbage with nothing done to it yet.

Do you mean traditional pickled cabbage in vinegar or sauerkraut which is fermented in brine (see also kimchi). You could do either with whole cabbage. Bottling the already cooked cabbage, even into sterile jars, I suspect will result in a slimy mess.

Pickle the fresh cabbage. Freeze the leftover braised. I made my own pickled cabbage a few years ago and it was delicious. It tasted like cabbage as opposed to vinegar as store bought always does

Braise it yourself and freeze. We do this, so much cheaper and nicer than shop bought.
I cook it with shallots, vinegar, water and brown sugar so it tastes like a sweet and sour cabbage.

You can’t pickle the cooked cabbage. Or frozen uncooked cabbage.

You can pickle fresh red cabbage.

Or make this fabulous slaw:
Shred red cabbage and carrot
Dress with Sesame oil, Lime Juice, grated ginger, salt.

A red cabbage keeps for ages in the fridge

I freeze the cooked and have used this recipe many times to make pickled red cabbage. I use less sugar.

https://www.liveeatlearn.com/easy-pickled-red-cabbage/

This is perfect @cinquanta Thank you! Exactly what I was after, thank you. Exactly as it says, I put this stuff on everything - usually white one, so this will be great!