My garden has been doing its thing, as you can see here and here, and about a week ago was high time for thinning out the red cabbage. I'm a big fan of thinning! Not only does it make the remaining plants grow faster and healthier by removing competition, but I get to eat baby greens!!!
Instead of eating these greens, as I've been doing with the chard, beets and mizuna, I wanted to indulge my infatuation with vinegar-pickled veggies. A search on the internet led to my realizing that although many many people pickle cabbage (usually using lacto-fermentation, but that's a whole other post!), no-one seems to be interested in pickling the tender early leaves. Or at least not anyone I could find. So I started doing the next best thing... experimenting! I used this recipe as a basis for my vinegar mixture and method, then added and changed ratios to compliment the mild sweetness of the young cabbage leaves.
(Click through for the recipe!)
