Super tasty and delicious with the baked pineapple. must use fresh prawns for this dish to work
You will need...
Large glass jar with a tight fitting lid (1 litre)
Large mixing bowl
1 red cabbage, finely chopped
3 red onions, sliced into moons
3-4 tsp Maldon sea salt
1 tbsp fennel seeds
1 tbsp mustard seeds
1 tsp mild chilli powder
To make...
Makes 1 litre
- Add the chopped cabbage and onions to the mixing bowl, add the salt and mix everything together with your hands
- Cover with a tea towel and leave for 2 hours to extract the liquid from the cabbage
- After 2 hours, tip out any liquid that is in the bottom and keep it to one side
- Add the fennel & mustard seeds and chilli powder and mix thoroughly
- Add the cabbage & onion to your glass jar, ensuring you press it down so its tightly compact, continue until you have nearly reached the top of the jar
- Pour in the liquid until it completely covers the cabbage and is about 1-2cm above the cabbage. You may need to add more liquid, simply dissolve 1 tsp in 250ml filtered water and then add to the jar
- Place something clean and heavy on top of the cabbage. This is vey important as they cabbage needs to stay completely submerged in the liquid. I use a large pebble that has been in the dishwater!
- Simply leave at room temperature out of direct sunlight for 10 days
- After 10 days, try it for taste and then place it in the fridge for a couple more days before it will be ready. It will keep for 2-3 months in the fridge and can be served with a lots of different dishes
Nutritional Info
Per Serving
16g kcal | 0g fat | 0g saturates | 2.3g
carbs | 1.7g sugars | 1.1g fibre | 0.6g protein | 0.76g salt
LOW CAL | 0 FAT | 0 SATURATES | LOW CARBS | LOW SUGARS | LOW SALT | VITAMIN A | THIAMIN | VITAMIN B | FOLIC ACID | POTASSIUM | PHOSPHORUS | CHLORIDE | IRON | COOPER