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).



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



  1. Mix salt and cabbage and massage until water releases from the cabbage to form a brine.
  2. Add the onion, chilli, turmeric, mustard, carrots and 0.5L of filtered water to a high speed blender and process until smooth.
  3. Add all the rest of the ingredients and the paste to the bowl of cabbage & mix well.
  4. Pack into a large jar or crock and push everything down with a spoon so there are not air bubbles.
  5. If the water/brine does not cover all the vegetables then add a little more fresh water until it does.
  6. Weigh everything down with boiled weights, stones or bag of water.
  7. Do not over fill the jar, always leave at least 2 or 3 inches spare at the top of the jar.
  8. 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).
  9. Enjoy on the side of most dishes and store in a cool place once opened/ready to eat.


For more healthy hints, tips and recipes check out my books on this link here.

And, of more support with your health check out my online membership site here, it’s free to join for a month and totally rinse all the resources in that time and come along to our live sessions too.

Pin It on Pinterest