10 Serves
30 Mins
Prepare the vegetables by finely shredding the red cabbage and grating the beetroot using a grater. Place all vegetables into a large mixing bowl.
Flag a recipe, ingredient, instruction, timing, or safety issue for review.
ChineseVitamin K
2 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B3
0 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgFolate
1 µg / 400 µgCalcium
5 mg / 1,300 mgIron
0 mg / 18 mgMagnesium
2 mg / 420 mgPhosphorus
3 mg / 1,250 mgPotassium
25 mg / 4,700 mgSodium
699 mg / 2,300 mgZinc
0 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
0 µg / 55 µgFiber
0 g / 28 gSugar
1 g / 50 gSaturated Fat
0 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
1 gAlcohol
0 g
Add sea salt and freshly ground black pepper to the bowl. Wearing food-grade gloves, massage the mixture vigorously for 5 minutes to release the natural juices.
Press the vegetable mixture firmly into the bottom of the bowl. Cover the surface with a piece of beeswax wrap or plastic wrap, then place a smaller bowl on top and weigh it down with heavy cans to ensure the vegetables remain submerged in their own brine.
7
g38
g38
g
Tunisian
Polish