- Level of difficulty: easy
- Fermentation type: lactic
- Preparation time: 30 minutes
- Fermentation time: about a month
- 1 glass jar of 500 ml or 2 of 250ml
- ¼ cabbage (green, red, savoy)
- 2 medium carrots
- ¼ yellow or red onion
- 1 green pepper
- 1 chilli scotch bonnet or habanero, hulled and seeded (or not)
- the zest of half a lime
- 2 cloves garlic
- 1 C. dried thyme
- 2 beans of jamaica peppers
- 2-3 cloves
- 1 C. salt, or 2% of the total weight
You do not have all the ingredients? Improvise with what you have on hand by removing or adding spices, and tell anyone who will question you that what matters is the spice!
- Mince cabbage, carrots, onion, garlic and chilli very finely. Place in a large bowl.
- Add salt, zest and spices and mix well. Massage for several minutes, until the brine comes out of the vegetables, or let stand about fifteen minutes.
- Compress everything in a fermentation jar. Cover with a weight or a reserved cabbage leaf to keep the vegetables under the brine created by the vegetables.
- Close the jar while allowing the air to come out.
- Ferment it for three to six weeks, to taste. After the first opening, store in the refrigerator.
Can be stored 1 year in the refrigerator.
To be served with traditional Haitian dishes: griot (fried pork), tassot (fried pork) or fried plantains. Your pikliz will become inseparable from your stews, grilled vegetables, rice and legumes. To serve with any dish that needs a little personality!
Attention! The Scotch bonnet pepper is 140 times stronger than the jalapeño! To keep your sense of touch, put gloves on to cut and mix the pikliz. No Scotch bonnet on hand? The habanero pepper has a similar intensity (but you can choose any chili pepper because we do not have all the purpose in life to clean up the digestive system).