20 (Mon) June 2016
Pickled Purpled Cabbage
at Casa Armas
(see most recently 7.164 Almejas al Horno)
with K staff and guests
Embolded by the recent success of sharing homemade kimchi (see generally 7.155 Kimchi Tang), I tried it again, this time with pickles in the western style — à la vinegar — to go with the Spanish spread. As the three regular readers of GMTD will recognize, the purple is attributed to my latest favorite technique of adding red cabbage, which provides a purple staining (see for example 7.109 Chicken Tikka…). Perhaps because the occasion involved guests, lots of them, including some relatively higher-ups, nobody seemed to notice — which could suggest that the pickles melded seamlessly into the meal.