Ingredients: makes 1 Litre
1 head of Napa cabbage cored and shredded
1small fennel thinly sliced
½ cup Daikon radish grated
1 carrot grated
1 bunch of spring onions chopped
3 cloves of garlic crushed
1 teaspoon dill seed
1 teaspoon caraway seed
½ teaspoon red chili flakes
1 knob of ginger grated
2 tablespoon Celtic sea salt
Method:
Place vegetables, ginger, garlic, chile flakes, and salt in a bowl and pound with a wooden pounder of meat hammer to release the juices.
Place in a wide mouthed sterilised mason jar and press down firmly until juices come to the top and cover the cabbage. The top of the vegetables should be at least 1 inch below the top of the jar.
Cover tightly and keep at room temperature for about 3 days before transferring to the fridge.
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