Recipes
Date posted: 22/01/2020
Ingredients
| Finely sliced red cabbage | 600g |
| Finely sliced red onion | 100g |
| Carrot Julienne | 250g |
| Fresh grated ginger | 20g |
| Fresh grated garlic | 20g |
| Everyday Favourites crushed chillies | 5g |
| Casa de Mare sea salt | 20g |
Method
- Wash the cabbage and finely slice, reserving the outer leaf. Place the finely sliced cabbage into a mixing bow and add the red onion, carrot, ginger, garlic,chilli and salt. Mix well.
- Place the mix into a kilner jar. Pushing down and place the reserved outer leaf on top. Weigh the mixture down using two food safe bags filled with baking beans.
- Push down until the juices from the cabbage come to the top and the mix is completely covered.
- Close the lid and cover with a cloth. Store between 18-20°C. Once ready (usually takes 7-14 days), store in clean jars in the fridge and mature for 1 month.