-
Cruciferous Cabbage Pressed Salad
Ingredients
- 1/2 x Red Cabbage
- 1/2 x Green Cabbage Spring onions - optional
- 1 Tbsp. Umeboshi vinegar/lemon, (1 to 2)
- 1 tsp Seasalt, (1 to 2) Parsley, handful for garnish Roasted pepitas/sunflower seeds for the garnish
Directions
- Cut cabbage into 2-3cm slices. Mix the cabbage well with seasalt, lemon/umeboshi vinegar, and spring onions (optional).
- Press cabbage with a saucer with a weight. Let sit for a day.
- These pickles are more delicious if aged for 2-3 days.
Similar Recipes
Leave a review or comment