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Add a photoServings: 1
Ingredients
- 1/2 x Red Cabbage
- 1/2 x Green Cabbage Spring onions - optional
- 1 Tbsp. Umeboshi vinegar/lemon, (1 to 2)
- 1 tsp Seasalt, (1 to 2) Parsley, handful for garnish Roasted pepitas/sunflower seeds for the garnish
Directions
- Cut cabbage into 2-3cm slices. Mix the cabbage well with seasalt, lemon/umeboshi vinegar, and spring onions (optional).
- Press cabbage with a saucer with a weight. Let sit for a day.
- These pickles are more delicious if aged for 2-3 days.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 378g | |
| Calories 94 | |
| Calories from Fat 3 | 3% |
| Total Fat 0.36g | 0% |
| Saturated Fat 0.11g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 66mg | 3% |
| Potassium 628mg | 18% |
| Total Carbs 21.21g | 6% |
| Dietary Fiber 9.1g | 30% |
| Sugars 11.68g | 8% |
| Protein 4.65g | 7% |
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