Ingredients

• 1 medium head of cabbage
• 3 cups finely diced seasonal vegetables
• 1 red onion
• 2 Tbsp freshly grated turmeric root
• 1 Tbsp diced red chilli (optional)
• 1 tsp fennel seeds (optional)
• 2 tsp mustard seeds
• 2 tsp salt (non-iodised)
• 1 tsp cumin
• 1 cup raw apple cider vinegar

Method

1. Grate or dice all the vegetables.
2. Mix vegetables with salt, sugar, and spices in a big bowl with a wooden spoon.
3. Pack the vegetables into your fermentation vessel, leaving at least 2.5cm of headroom in the jar. Divide the vinegar between the jars. Use a clean wooden spoon to pack the vegetables down so they are below the liquid.
4. Top the vegetables with a weight to keep them below the liquid. Let them ferment for 3 to 5 weeks, and test the pickle.