Preserving cabbages

[Bohobumble]

I'm running low on the preserves on this time of year and have no crops ready to preserve so I have bought one red and one white cabbage from a local farm shop as I really have a taste for something home made and pickled.

I'm just goggling for a sauerkraut recipe (which appears to be cabbage and salt, fermented) but if you have one you swear by would you mind sharing it?

I am also looking to use some branded preserving vinegar on the red cabbage but if you have some fab ideas of things I should chuck in too then feel free to share (herbs, spices, vinegars etc.). Otherwise I might have experiment with the contents of my cupboard!

Thanks for all suggestions!

Edit: I'm on the look out for a remoulade recipe as well, just about to make some mayo for it!

[Guest]

Have a look at http://www.growfruitandveg.co.uk/gra...cabbage-2.html some great ideas in it

[Bohobumble]

Ooh that is good, thank you!

I might add in some cloves, bay and black peppercorns to the liquid for the red cabbage, and I was thinking of adding some caraway seeds to the sauerkraut... would sliced onion be too much do you think?

I'm beginning to look like a red cabbage right now; it's a lot of effort making mayonnaise! When I tried making mayo in the machine it was a dismal failure, tried and trusted hand method now! Just finished making a double quantity as I'll use it for the remoulade and some for the fridge too.

Time to grate the celeriac now, then slice the white cabbage, then the red - that way I don't have to wash up the processor in between

Last time I made remoulade I grated by hand - never again