Piccalilli Upgrade!
Fermented Probiotic Piccalilli has been a favourite of mine for a while, however I always felt like it was actually not very much like traditional Piccalilli, so I decided to give it a go using a paste so it resembled normal Piccalilli. So here it is…
The ingredients are the same, only I made a paste with some of them (a little like you do with Kimchi too).
Ingredients
1 white cabbage, thinly sliced
1 cauliflower, chopped up into small pieces
5 medium carrots, diced
1 bunch of spring onions, chopped including all the green or one normal small onion, diced
1 red pepper, diced
Half a red chilli, de-seeded and chopped fine or 1/2 tsp. of chilli powder
2 tsp. of mustard seeds
2 or 3 turmeric roots, grated or 1 tsp. of powdered turmeric
3 tbsp. of salt
Directions
- Mix salt and cabbage and massage until water releases from the cabbage to form a brine.
- Add the onion, chilli, turmeric, mustard, carrots and 0.5L of filtered water to a high speed blender and process until smooth.
- Add all the rest of the ingredients and the paste to the bowl of cabbage & mix well.
- Pack into a large jar or crock and push everything down with a spoon so there are not air bubbles.
- If the water/brine does not cover all the vegetables then add a little more fresh water until it does.
- Weigh everything down with boiled weights, stones or bag of water.
- Do not over fill the jar, always leave at least 2 or 3 inches spare at the top of the jar.
- Put the lid on loose and leave in a warm place (not in direct sunlight) for at least a week (I prefer mine for left for at least two).
- Enjoy on the side of most dishes and store in a cool place once opened/ready to eat.
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