In recreationist circles, this dish is often called by its amusing medieval name, Compost.
2 lb. total parsley roots, carrots, radishes, and turnips, peeled and thinly sliced
1 lb. white cabbage, cored and shredded
1 lb. hard pears, peeled, cored, and cut up
6 Tbsp. salt
1 tsp. ground ginger
1/2 tsp. saffron
2 cups white wine vinegar (divided)
2 oz. currants
2 1/2 cups fruity white wine
6 Tbsp. honey
1 tsp. French mustard
1/8 tsp. each ground cinnamon and ground black pepper
1/4 tsp. each anise and fennel seeds
2 oz. sugar
Bring root vegetables and cabbage to a boil, add pears, and cook until they start to soften. Drain and spread vegetables in a 2-inch layer in a shallow non-metallic dish. Sprinkle with salt, ginger, saffron, and 4 Tbsp. of the vinegar, cover, and let sit 12 hours.
Rinse well and add the currants, then pack into sterilized canning jars, leaving at least 1 inch headspace. Bring wine and honey to a simmer, skim, and add the rest of the vinegar, mustard, cinnamon, pepper, anise, fennel seeds, and sugar. Bring to a boil and pour over vegetables, covering them with 1/2 inch of liquid. Close with vinegar-proof seals and store.
From: Black, Maggie, The Medieval Cookbook. British Museum Press, 1992. ISBN: 0714105562
Versión en español: this post is also available in Spanish.
Esperanta traduko: this post is also available in Esperanto, because Dana is a language geek.
