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1 small cabbage cut into 3–4 cm pieces
3–4 carrots, cut into chunks
1 cauliflower, cut into 2–3cm pieces
The Pickling Paste
Thumb sized piece of fresh turmeric, roughly chopped
1⁄2 cup roasted peanuts
5 cloves garlic, roughly chopped
2 thumb size pieces ginger, peeled and roughly chopped
3–4 tbsp tamarind concentrate
3 tbsp light soy sauce
2 tbsp avocado oil
2 tsp chili paste or sambal
The Pickling Liquid
200ml rice vinegar
2 tbsp light brown sugar
½ tsp salt
2–3 tbsp toasted sesame seeds
Bring a medium pot of salted water to a boil over high heat. Put cabbage into a sieve and blanch for 1 minute; transfer to a large bowl of ice water to stop it from cooking further, then gently shake sieve to remove excess water. Transfer to a bowl and set aside. Now blanch the carrots and cauliflower for 2 minutes and cool in the same ice water together with the cabbage. Straint through a sieve and dry well with a clean tea towel or kitchen paper.
Now make the spice paste by combining the turmeric, peanuts, tamarind, light soy sauce, oil, chili paste, garlic, and ginger and blitz to a puree. Gently fry the spice paste in a thick based pan until fragrant and aromatic. Add the vinegar, brown sugar, salt, and 1 cup water and stir until mixed well and the sugar is dissolved. Add all of the dried vegetables and stir to coat. Remove from heat and cover; allow to sit for 1 hour. Stir in sesame seeds. Allow to cool and place in a seal tight container and refrigerate.