½ cucumber, peeled, core removed, cut into 1cm strips then diced
2 tomatoes, diced
1 red chilli, finely sliced
10g caster sugar
100ml olive oil
20g lime juice
Zest of 2 limes, finely microplaned
2 cloves garlic, finely chopped
180g cooked quinoa (see below)
15g chopped coriander
15g mint, thinly sliced
10g basil, thinly sliced
½ red onion, thinly sliced
12 turns of black pepper
150g quinoa, washed
400ml water
1 stock cube
2g salt
225g water
40g salt
140g granulated sugar
250g distilled vinegar
250g apple cider vinegar
3g whole coriander seeds
3g whole cumin seeds, lightly toasted and ground
12g yellow mustard seeds
4g smoked paprika
4g pasilla de Oaxaca
1g ground chilli
Place all ingredients into a bowl.
Mix well and taste, adjusting seasoning if needed.
Place the washed quinoa into a pan with the water and stock cube.
Bring to a slow simmer and cook for 15–20 minutes, until just tender and the husk has separated from the grain.
The quinoa should remain slightly al dente.
Add the salt once cooked.
Cool immediately and reserve until needed.
500g white cabbage, very thinly sliced (less than 0.1mm)
12g garlic cloves, very thinly sliced crosswise
100g red onion, thinly sliced
100g jalapeño peppers, thinly sliced and rinsed in cold water
Soak the spices (coriander seeds, cumin seeds, mustard seeds, paprika, pasilla and ground chilli) in boiling water for 10 minutes.
Drain, then blend with a small amount of the strained pickle liquid.
Add this spice mixture back into the remaining pickle liquid ingredients.
Bring the full pickle liquor to a simmer and cook for 5 minutes.
Turn off the heat and add the cabbage, kohlrabi, red onions, jalapeño and garlic.
Mix well and allow to cool completely before using.
½ cucumber, peeled, core removed, cut into 1cm strips then diced
2 tomatoes, diced
1 red chilli, finely sliced
10g caster sugar
100ml olive oil
20g lime juice
Zest of 2 limes, finely microplaned
2 cloves garlic, finely chopped
180g cooked quinoa (see below)
15g chopped coriander
15g mint, thinly sliced
10g basil, thinly sliced
½ red onion, thinly sliced
12 turns of black pepper
150g quinoa, washed
400ml water
1 stock cube
2g salt
225g water
40g salt
140g granulated sugar
250g distilled vinegar
250g apple cider vinegar
3g whole coriander seeds
3g whole cumin seeds, lightly toasted and ground
12g yellow mustard seeds
4g smoked paprika
4g pasilla de Oaxaca
1g ground chilli
Place all ingredients into a bowl.
Mix well and taste, adjusting seasoning if needed.
Place the washed quinoa into a pan with the water and stock cube.
Bring to a slow simmer and cook for 15–20 minutes, until just tender and the husk has separated from the grain.
The quinoa should remain slightly al dente.
Add the salt once cooked.
Cool immediately and reserve until needed.
500g white cabbage, very thinly sliced (less than 0.1mm)
12g garlic cloves, very thinly sliced crosswise
100g red onion, thinly sliced
100g jalapeño peppers, thinly sliced and rinsed in cold water
Soak the spices (coriander seeds, cumin seeds, mustard seeds, paprika, pasilla and ground chilli) in boiling water for 10 minutes.
Drain, then blend with a small amount of the strained pickle liquid.
Add this spice mixture back into the remaining pickle liquid ingredients.
Bring the full pickle liquor to a simmer and cook for 5 minutes.
Turn off the heat and add the cabbage, kohlrabi, red onions, jalapeño and garlic.
Mix well and allow to cool completely before using.
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