Chilled Pickled Cabbage

Sweet and sour, super crunchy and full of goodness, this chilled pickled cabbage is a perfect addition to any meal.

Sweet and sour, super crunchy and full of goodness, this chilled pickled cabbage is a perfect addition to any meal.

If you use locally sourced vegetables then you will know that the cabbage season is almost upon us, which makes now a perfect time to start preparing some cabbage based meals for the weeks to come.

I have discovered that cabbage is an excellent source of many vitamins and minerals including a high content of vitamin K and C, folate, iron and vitamin B6 to name just a few of the common ones. Additionally it’s a perfect weight loss food – low in calories, high in fiber and packed with necessary nutrients. Eating cabbage can help detox our bodies, lower blood pressure, regulate blood sugar; cabbage also has anti-inflammatory, probiotic and antioxidant properties; it promotes brain health and can improve our defences against neural degenerative conditions such as dementia or Alzheimer’s disease.

You can read more about cabbage in my earlier post “Is Cabbage a Superfood?

Now I have you are all excited about the wonders of the amazing cabbage I want to share with you my recipe for a fridge pickled cabbage salad. The only slight problem is, it has to be made in advance, allowing it the time it needs to truly to pickle. If you like crunchy salads as an addition to your meals, you should really give it a try, I am sure you will not be disappointed.

Sweet and sour, super crunchy and full of goodness, this chilled pickled cabbage is a perfect addition to any meal.

The ingredients below will yield three 1 l jars.

Ingredients:

  • 4 carrots
  • 2 onions; medium
  • 1 white cabbage; medium
  • 1 red bell pepper
  • 1 green bell pepper
  • 1 yellow bell pepper
  • 1 large bunch of parsley
  • 350ml sparkling water*
  • 250ml sunflower oil
  • 125ml vinegar 6% strength is best
  • 150g sugar
  • 1tbsp salt

*this is a must add ingredient; you can’t make it without it

Method:

Wash all vegetables, then shred or chop them julienne style into fine strips and place in a large bowl.

Add all other ingredients, including the sparkling water which is essential and mix well.

Allow standing for 5 minutes then mix well again.

Pack tightly into some clean sterilized jars (you want to get mostly veggies in there with some small addition of the liquid), then place them in the fridge.

Sweet and sour, super crunchy and full of goodness, this chilled pickled cabbage is a perfect addition to any meal.

The salad is ready for early consumption after only 3-5 days, more ideal after a week or two. The longer you leave it, however, the more pickled it will become and tastier.

The salad will keep in the fridge for up to 1 month.

Enjoy!

Sweet and sour, super crunchy and full of goodness, this chilled pickled cabbage is a perfect addition to any meal.

Homemade Ketchup

A super tasty and easy to make tomato condiment made from scratch, which locks in all those summer flavours for the winter months to come.

Be advised though, once tried there is no going back to any shop bought ones.

A super tasty and easy to make tomato condiment made from scratch, which locks in all those summer flavours for the winter months to come.

The recipe can be tweaked to suit everyone’s needs. As presented below, it will provide you with a super-rich but mellow flavoured ketchup, which can be enjoyed by all family members. If you fancy something spicier, add more chillies, something sweeter pop a few more apples into your pot… My suggestion, make it once just as stated and then add or reduce to your heart desire to perfect for your taste buds. Have fun!

The recipe will yield around 2.5 liters of yummy ketchup.

Ingredients:

  • 4kg tomatoes; ripe and preferably organic
  • 5 onions; large
  • 3 apples
  • 2 carrots; large
  • 2 red bell peppers
  • 1 entire head of garlic
  • 1 parsnip; small
  • 1 chilli pepper
  • ½ celeriac
  • 3tbsp sunflower oil

Spices:

  • 60ml apple cider vinegar
  • 10tbsp sugar
  • 5 juniper berries
  • 4 bay leaves
  • 4 cloves
  • 3tsp salt
  • 1tsp black whole peppercorns
  • 1tsp mustard seeds
  • 1tsp paprika
  • ½tsp cinnamon
  • ½tsp allspice
  • ½tsp ground ginger

A super tasty and easy to make tomato condiment made from scratch, which locks in all those summer flavours for the winter months to come.

Method:

Wash, peel where needed and roughly chop all the ingredients, pop them all into a large stock pot or heavy based saucepan with a solid well-fitting lid, add the oil and bring to a boil. Simmer away for 2-3 hours, stirring well from time to time.

In the meantime prepare all the dry spices by placing them in one bowl and set aside.

Once the time is up, use a hand blender to mix our cooked veggies into one smooth sauce. Add all dry spices and vinegar, return to a gentle boil and cook on a low heat for another hour. Now the bad news, the ketchup will require constant stirring, so don’t leave it alone.

A super tasty and easy to make tomato condiment made from scratch, which locks in all those summer flavours for the winter months to come.

Good news the next part is the fun part… you need to pass all your ketchup through a very fine mesh sieve, to get rid of any remaining pieces of skin or whole spices. Add some ketchup into the sieve and using the back of a wooden spoon push it through… if you are doing this for the first time, it will seem like this task is impossible, but trust me, it works you just need to put some muscle into it.

Once all the ketchup has travelled through the sieve mesh, pack it into clean sterilized jars and pasteurise for 15 minutes (stand in a saucepan of water so they are not submerged and bring to the boil slowly). Once finished remove from the water and stand the jar upside down to let them cool. The next day when they are at room temperature then move the jars into your winter storage area (cool, dark and dry).

Enjoy!

A super tasty and easy to make tomato condiment made from scratch, which locks in all those summer flavours for the winter months to come.

Sun Dried Tomatoes in Olive Oil

With a super intense tomato flavour and just a hint of basil and garlic, these sun dried tomatoes are the perfect addition to bring back summertime memories during those long cold winter days.

With a super intense tomato flavour and just a hint of basil and garlic, these sun dried tomatoes are the perfect addition to bring back summertime memories during those long cold winter days.

A few weeks back I published “How to preserve tomatoes for winter”. In that post, I talked about the drying process itself… in case you missed it, here it is again…

How to Preserve Tomatoes for Winter

The drying process can be achieved by air drying, oven drying, dehydrating and my favourite sun drying! There is nothing better than the taste of sun dried tomatoes during the winter!

With a super intense tomato flavour and just a hint of basil and garlic, these sun dried tomatoes are the perfect addition to bring back summertime memories during those long cold winter days.

So how do you sun dry tomatoes?

  • Wash and dry the tomatoes.
  • Cut them into your desired size. I personally prefer drying cherry tomatoes and I simply cut them in half.
  • Place them on a metal baking tray, skin side down, then cover with some cheesecloth, muslin or some sort of fly net… if needed you might want to construct some raisers so the cloth doesn’t rest on your fruit directly.
  • Place in the full sun and watch them shrink!

Here, in temperatures around 30C, my tomatoes are ready within 3 days.

So now, when you have a pile of lovely sun dried tomatoes let’s then turn them into jarred goodness which will last us all winter and beyond.

With a super intense tomato flavour and just a hint of basil and garlic, these sun dried tomatoes are the perfect addition to bring back summertime memories during those long cold winter days.

Ingredients:

  • Pile of sun dried tomatoes
  • Fresh garlic
  • Fresh basil
  • Good quality olive oil

As you might notice there are no amounts, well… amounts will depend on a number of tomatoes you have dried and the size of your jars. I would recommend small jars, no bigger than 0.2l and 1 large clove of garlic and 10 basil leaves per jar… the amount of oil will depend on your “packing skills”

With a super intense tomato flavour and just a hint of basil and garlic, these sun dried tomatoes are the perfect addition to bring back summertime memories during those long cold winter days.

Method:

Wash and sterilised all the jars you will use.

Wash the basil leaves and allow them to air dry.

Peel the garlic and slice each clove into smaller pieces.

Now, it’s all about layering them in the jars – tomatoes, basil leaves, a small piece of garlic and repeat until your jar is almost full. Do not overfill! Ideally, pack to the shoulder of the jar.

Finally slowly, really slowly pour the olive oil and watch the jar being filled to the rim. Stop when all tomatoes are submerged.

Screw the lid on really tight and you are done!

With a super intense tomato flavour and just a hint of basil and garlic, these sun dried tomatoes are the perfect addition to bring back summertime memories during those long cold winter days.

Now, when it comes to storage there are quite a few theories about it – cool, dark place seems to be the place to put them but just to be on the safe side I would suggest the fridge. Yes, keep your jars in the fridge… after all, they are small and really will not take up so much room.

Your tomatoes will be ready for consumption after a month… but the longer you leave them the better the taste.

With a super intense tomato flavour and just a hint of basil and garlic, these sun dried tomatoes are the perfect addition to bring back summertime memories during those long cold winter days.
With a super intense tomato flavour and just a hint of basil and garlic, these sun dried tomatoes are the perfect addition to bring back summertime memories during those long cold winter days.