2 cups green cabbage, finely sliced
2 cups red cabbage, finely sliced
1½ tbsp salt
1 tbsp caraway seeds
2 tbsp sauerkraut
½ beetroot, grated
½ pumpkin, roasted with a pinch of turmeric
½ avocado, sliced
1 tbsp pepitas
½ lemon, juice
1 cup edamame beans
1 tbsp tahini
1 pinch chilli flakes
Salt & pepper
In a large bowl sprinkle the cabbage with salt and work with your hands, it may not seem like enough salt, but gradually, the cabbage will become watery and limp.
Add caraway seeds, then pack into a clean jar and add excess liquid.
Squeeze and pack for 5-10 minutes until liquid sits over the cabbage.
Cover the mason jar with a cloth and tie it with a rubber band.
For the next 24-hours keep pressing down the cabbage.
When ready to serve, assemble beetroot, pumpkin, avocado and edamame beans in a bowl. Top with sauerkraut, pepitas, chilli flakes, lemon juice and tahini. Season with salt and pepper.