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Enough for one large (1.5L?) jar. Add to rice and tofu for an instant meal.


  • 700 g Chinese cabbage or cavolo/pak choi mix, rough chopped
  • 150 g each mooli & carrots in matchsticks
  • 5 spring onions roughly chopped


  • 20 g each fresh ginger & garlic
  • 10 g each chilli flakes & paprika
  • 1/2 tsp ½ tsp syrup/sugar
  • 2-3 tbsp seaweed flakes
  • 1 tbsp umami mushroom stock (optional)


  • Massage greens with 50g salt, til they start to fall apart. Set 30-60min. Rinse very well & drain – it should taste salty but not too much. Add other veg and massage well with pureed dressing ingredients. It should be fairly juicy – and it will make more as it ferments – but add a bit of brine if you want. Press into jar but not too tight.
  • Ferment as follows:
  • Put lid on loosely so nothing explodes, with a dish underneath for drips. Ferment at room temp (out of the sun) 7-14 days, ’til it’s as tangy as you like. Note, warm rooms ferment faster!
  • Every 1-2 days, press down with a clean fork to get out bubbles and keep everything covered in brine. (Air can cause mould!)
  • Don’t worry if you see bubbles or cloudiness, this is all part of the process - but if you see lots of mould that’s not a good sign.
  • Once it’s fermented, it should last for months in the fridge.
  • For more info, ask knowledgeable friends or the internet – or find a pickling workshop, there are a few around Manchester.
Tried this recipe?Let us know how it was!