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Sweet Fermented Piccalilli

How to make a simple fermented piccalilli for a flavourful cabbage relish
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Piccalilli is a British-style Indian relish that is sweet, spicy and sour. This fermented piccalilli is made with seasonal vegetables. It is perfect with dosas, in a cheese sandwich or served at a BBQ. See the section above for more serving suggestions.

Ingredients

Units Scale
  • 1 medium head of cabbage
  • 3 cups of finely diced seasonal vegetables (see notes for options)
  • 1 red onion
  • 1/4 cup of sugar
  • 2 Tbsp freshly grated turmeric root (or turmeric powder)
  • 1 Tbsp of diced red chili (optional)
  • 2 tsp yellow mustard seeds
  • 2 tsp salt (non-iodized)
  • 1 tsp cumin
  • 1 cup of cultured apple cider vinegar, see notes for other culture options

Instructions

  1. Grate or finely dice all of the vegetables.
  2. Mix vegetables with salt, sugar, and spices in a big bowl with a wooden spoon.
  3. Pack the vegetables into a 2-quart jar (or several smaller jars), leaving at least 1 inch of headroom in a quart jar or 2 inches in a 2-quart jar. Divide the vinegar between the jars. Use the wooden spoon to pack the vegetables down so they are below the liquid.
  4. Top the vegetables with a weight to keep them below the liquid. Let them ferment somewhere coolish and dark for 3 to 5 days. A kitchen cupboard is perfect.
  5. Store the piccalilli in the fridge to stop the fermentation. Taste before serving and add a bit more sugar if you want it to be sweeter. 
  6. This ferment will last for at least a month in the fridge.

Notes

  • Traditional vegetables to include in a piccalilli are cauliflower, carrots, broccoli, green beans, zucchini, sweet peppers, and fennel.
  • This piccalilli can ferment with any sugar-based culture. I recommend raw apple cider vinegar because it adds the right sort of flavor. You could also use strong brewed kombucha, water kefir, or ginger bug.
  • I usually ferment in a fido jar because it’s easy. The most important thing is to keep the vegetables from being exposed to air, so if you are using a regular mason jar be sure to use a weight.

Find it online: https://www.fermentingforfoodies.com/fermented-piccalilli/