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Before you jump to Pickled Red Cabbage recipe, you may want to read this short interesting healthy tips about Keeping Track of What exactly You Consume: How to Do It Correctly.
When you start a diet one of the most often heard pieces of advice is to keep a food record in which you write down every thing you eat during the day. Tracking all of the foods you take in can help you figure out which foods you will be eating as well as which foods you are not eating enough of. One example is that, after tracking your food for a few days you may realize that you are consuming far too many sugars and unhealthy fats without nearly enough organic nutrients. Writing all of it down can help you see precisely which parts of your diet plan really need to change as well as how much exercise you are going to need to do to make sure that you keep your caloric intake in check.
Be as specific as you can while you write down what you eat. You need to do more than just write down "salad" into your food record. The correct way to do it is always to record all of the ingredients in the salad as well as the kind of dressing that is used. You also need to include the quantities of the foods you eat. "Cereal" defintely wont be sufficient but "one cup Fiber One cereal" is okay. It is vital to understand that the bigger your servings, the more calories you will be eating so you need to know just how much of every thing you actually eat so that you can figure out how many calories you will need to work off.
Record your spirits when you eat. This will show you whether you use foods to solve emotional issues. It also helps you see clearly which foods you have a tendency to choose when you find yourself in certain moods. Many of us will reach for junk foods when we are worried, angry or depressed and will be more likely to choose healthier options when we are happy or content. Not only will this let you notice when you reach for precise foods based on your mood, it will help you find ways to keep healthier (but similar) alternatives on hand for those same moods and help you figure out whether or not someone professional can help you deal with the issues that are sending you towards certain foods in the first place.
We hope you got insight from reading it, now lets go back to pickled red cabbage recipe. You can have pickled red cabbage using 11 ingredients and 6 steps. Here is how you cook it.
The ingredients needed to prepare Pickled Red Cabbage:
- You need of Spiced vinegar:.
- You need 1500 ml of White distiled malt vinegar.
- You need 170 grams of Honey.
- Take 2 tsp of Mustard seeds.
- Use 2 tsp of mixed peppercorns.
- You need 2 tsp of coriander seeds.
- Prepare of Cabbage preperation:.
- Use 2 head of Red Cabbage.
- Get of Salt.
- Get of Jarring:.
- Get 4 large of Sterilised Jars.
Steps to make Pickled Red Cabbage:
- Cut the stalk ends off the cabbages and pull off the outer leaves and discard. Slice the cabbages in half then in half again. Cut out any tough stalk you can see, then shred the cabbage to about 1 cm width or however you prefer it chunky or not. Place in a bowl and cover in salt then wrap in cling film and leave for 24 hours..
- After the cabbage has sat for 24 hours find suitable Jars for placing the pickled cabbage in..
- Wash the jars and sterilise, i sterilse by putting them in my halogen oven at 130C for 13 minutes..
- While the jars are sterilising start making the spiced vinegar. Place the vinegar, honey, mustard seeds, peppercorns and coriander seeds in a pan and gently heat. Once the honey is melted and mixed into the vinegar its ready. Pour the vinegar mixture into a cold jug to stop it cooking off the liquid.
- Take a hot jar out of the oven with gloves and carefully pack it full of cabbage. Really push the cabbage down in the jar to get the maximum amount inside. Do this for all the jars. Pour over the vinegar until the cabbage is covered then place on the warm lid from the oven this will help it get a perfect seal..
- Leave for a week and the jar liquid will turn a lovely purple/red and its ready for eating. Tastes really good on stews..
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