Ingredients:

  • 0.5 small head Green Cabbage (approx. 450g), shredded thinly
  • 2 medium Carrots (approx. 150g), julienned
  • 0.5 cup Shallots or Red Onion (approx. 60g), thinly sliced
  • 0.5 cup Bell Peppers (approx. 75g), thinly sliced
  • 6 Scotch Bonnet Peppers (approx. 30g), sliced into rings
  • 4 cloves Garlic, smashed and halved
  • 2 cups Distilled White Vinegar
  • 0.25 cup Fresh Lime Juice
  • 1.5 teaspoons Kosher Salt
  • 1 teaspoon Whole Black Peppercorns

Instructions:

  1. Shred the cabbage. Use a mandoline or a very sharp knife to slice 450g of green cabbage into 3mm thick strands.
  2. Prep the aromatic base. Julienned 150g of carrots and thinly slice 60g of shallots and 75g of bell peppers.
  3. Handle the heat. Wearing gloves, slice 6 Scotch bonnet peppers into thin rings.
  4. Smash the garlic. Lightly crush 4 cloves of garlic and halve them to expose more surface area.
  5. Toss and season. In a large non reactive bowl, combine all the vegetables, 1.5 tsp kosher salt, and 1 tsp peppercorns.
  6. Macerate briefly. Let the salted vegetables sit for 10 minutes until they look slightly glossy and softened.
  7. Pack the jar. Transfer the mixture into a clean glass jar, pressing down firmly with a spoon to remove air pockets.
  8. Mix the brine. Whisk together 2 cups distilled white vinegar and 0.25 cup fresh lime juice.
  9. Submerge everything. Pour the brine over the vegetables until they are completely covered by at least 1cm of liquid.
  10. Seal and cure. Close the lid tightly and place in the refrigerator for 3 days until the flavors have melded and the heat has mellowed.