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
- Grate or dice all the vegetables.
- Mix vegetables with salt, sugar, and spices in a big bowl with a wooden spoon.
- 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.
- Top the vegetables with a weight to keep them below the liquid. Let them ferment for 3 to 5 weeks, and test the pickle.