1scotch bonnet or habanero chili pepper, hulled and seeded (or not)
Zesthalf a lime
2clovesgarlic
1tablespoondried thyme
2Jamaica peppers
2 - 3cloves
1teaspoonsalt (or 2% of the total weight if you use different containers)
Steps
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.
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