harvest | cabbage

By MANDY SINCLAIR

Storage:
Cabbages should be firm and heavy for their size. Tight leaf varieties, such as green and red cabbage, should be stored in a plastic bag and refrigerated for up to 1 week and are known to store better than loose leaf cabbages. Savoy, wombok and cavalo nero should have crisp firm leaves with no discolouration and should only be refrigerated for 2-3 days before use.

What to do with glut

The most successful way to preserve a glut of cabbage is to pickle it. This can be done using a vinegar based pickling solution or made into sauerkraut as in the recipe below.

Preserve:

Sauerkraut

½ medium cabbage
1 tbsp salt
2 garlic cloves, crushed
1 tsp black peppercorns
¼ cup warm water

1. Remove any tough outer leaves from cabbage and finely shred. Spread cabbage onto bench top and sprinkle over salt. Using your hands, mix salt into cabbage, squeezing cabbage as you go to loosen and start releasing water.
2. Place one-third of the cabbage in a large saucepan, pressing down as you go. Top with a little garlic and a few peppercorns. Repeat layers twice more, pressing down firmly with your fist as you go. Pour over water. Cover the cabbage with a plate and top with another smaller pot or cans to weigh down.
3. Place the pot of cabbage in the pantry or leave on bench top for 5-7 days to pickle. Transfer to sterilized jars and refrigerate until ready to use.

Makes 4 cups

Note – the pickling process is most efficient at around 20C. Colder and it will take longer, warmer and the process will be reduced to about 3 days. Check daily, when the cabbage has softened and the bubbles have ceased the pickling process is complete.