Update...

The Pickled Cabbage has been in the fridge all day and I just tried some in a nest of salad.
It's delicious, kind of hot, sweet and sour.

Random Recipes....

I'm starting a new category called 'Random Recipes', where I pick a recipe book and  highlight one of the recipes.
Todays' guest is Belinda Jeffery's and her cook book '100 favourite recipes'.

That's the cover.

And we're making 'Chinese  Pickled Red Cabbage and Ginger.

750gm of Red Cabbage, finely shredded, 3 tea spoons of salt, 1 cup caster sugar, 1 cup of vinegar,
2 tablespoons of finely chopped Ginger and 1 finely chopped red chilli.

Mix the cabbage and salt, and leave for at least 3 hours in a collander, over a bowl.
Cover with a weighted plate.

Mix the Sugar Vinegar Ginger and chilli, stir until the sugar has disolved,
Mix the dressing in with the drained cabbage,
and refrigerate over night.

Put it into an airtight container and it will keep for months.

This is how it looks all combined,
 mine has to go into the fridge, so I'll let you know how it turns out.