π•‚π•šπ•žπ•”π•™π•š 𝕀π•₯π•ͺ𝕝𝕖 π•‘π•šπ•”π•œπ•π•– is easy recipie

This started out as a kimchi pickle, so I sliced away and I really didn’t have the time to wait for fermenting process so I decided to make an easy delicious, tangy kimchi styled pickle. It’s also a great way to use up any cabbage you have too. I’ve made a similar one with green cabbage so check my posts below. ⬇️

I just love the colour of this pickle, it’s high in vitamin C and iron, I eat this with everything and it makes a perfect addition to a grazing cheese board!! Yum.

Ingredients:
-1 medium sliced cabbage.
-1 lemon
-2 tbsp of oil
-2 tbsp of salt for pickle and salt for pickle @blackthornsalt
-1 tsp of fennel seeds, black mustard seeds, crushed peppercorn mix.
-thumb of ginger finely sliced.
-2 crushed garlic
-2 tbsp of cider vinegar and red wine vinegar .

Method:
-Finely slice the cabbage, and generously sprinkle salt over the cabbage and allow to drain for an hour.
-In a pan heat some oil, add the mustard seeds, fennel seeds, garlic and ginger, cook for 2 minutes. Add the rest of the salt, pepper, lemon and both vinegars.
-Add the cabbage to the mixture and coat and mix well, it’s not to be cooked but just on medium heat for 2 mins.
-Check seasoning, and allow to cook down. Store in an air tight container and it will keep in the fridge for a few weeks.

Tag me if you make this
@hey_renu

This is my first contribution to @_cookitupclub for #veganuary2021
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