Wraps

with soy and miring dip, tiny bite size bits of chicken with chopped ginger, sesame oil, soy sauce in lettuce or rice paper wraps


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
  1. Add the chopped cabbage and onions to the mixing bowl, add the salt and mix everything together with your hands
  2. Cover with a tea towel and leave for 2 hours to extract the liquid from the cabbage
  3. After 2 hours, tip out any liquid that is in the bottom and keep it to one side
  4. Add the fennel & mustard seeds and chilli powder and mix thoroughly 
  5. 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
  6. 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
  7. 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!
  8. Simply leave at room temperature out of direct sunlight for 10 days
  9. 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 


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