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
- Put all the ingredients in a large bowl and mix well, squeezing or pounding to release the liquid from the ingredients.
- 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.
- 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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