Pikliz Haitian Sauerkraut


1 medium white cabbage, finely sliced

2 medium carrots, grated

½ onion (any colour), diced

1 green pepper, finely sliced

1 chilli pepper (or choosing and depending on heat), finely diced

Juice & zest of 1 lime or lemon

2 cloves garlic, finely diced

1 tbsp. dried thyme

2 small cloves, ground

1 tbsp. sea salt



  1. Put all the ingredients in a large bowl and mix well, squeezing or pounding to release the liquid from the ingredients.
  2. Once the juices have been released add all the herbs and flowers and place into a jar and push down until juices come up and cover veg by 2cm’s. Or add water until it does. Leave 2 inches at the top with nothing in.
  3. Store on a plate or saucer (in case of leaks), with the lid loss for 2 weeks.  Then it is really to consume and should be stored somewhere cool.



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