1scotch bonnet or habanero chili pepper, hulled and seeded (or not)
Zesthalf a lime
2 - 3cloves
1teaspoonsalt (or 2% of the total weight if you use different containers)
Mince the cabbage, carrots, onion, garlic and chili pepper very finely. Place in a large bowl.
Add salt, zest and spices and mix well. Massage for several minutes, until the brine comes out of the vegetables, or let stand about fifteen minutes.
Compress everything in your fermentation jars using a tamper or your hands. Cover with a fermentation weight or a cabbage leaf to keep the vegetables under the brine created by the vegetables.
Close the lid not too tightly, to allow the air to come out.
Ferment for three to six weeks, until the pikliz is to your taste. Store in the refrigerator after opening.
Have you tried it?Share and tag @revolutionfermentation!
You do not have all the ingredients? Improvise with what you have on hand by removing or adding spices, and tell anyone who will question you that what matters is the spice!
Can be stored 1 year in the refrigerator.
To be served with traditional Haitian dishes: griot (fried pork), tassot (fried pork) or fried plantains. Your pikliz will become inseparable from your stews, grilled vegetables, rice and legumes. To serve with any dish that needs a little personality!
Be careful! The Scotch bonnet pepper is 140 times stronger than the jalapeño. To keep your sense of touch, put gloves on to cut and mix the pikliz. No Scotch bonnet on hand? The habanero pepper has a similar intensity (but you can choose any chili pepper because we do not have all the purpose in life to clean up the digestive system).