Friday, July 10, 2015

RECIPE: Ginger and Miso Pickled Cabbage

Difficulty Level: Medium

1 head of cabbage, cut into quarters, cored, and leaves shredded

4 cups water
4 inch long piece of ginger, peeled (the edge of a teaspoon works well, just scrape along the root) and grated
1 Tbs of "raw" or unpasteurized miso

Depending on the size of your cabbage, you will need about 3-4 24 oz. jars.  Sterilize by submerging in boiling water for 2 minutes, or run through your dishwasher on the sterilize setting.

Place all brine ingredients in a blender and blend.  Place cabbage in a large bowl and pour the brine over, mixing well.  Pack into jars, leaving about 2 inches of space at the top. Close, and leave at room temperature about 5 days, giving the jars a shake now and then.  Move to fridge and taste.  If you like your pickle stronger, you can wait a little longer, or you can enjoy right then and there!

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