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Green asazuke-inspired pickle

By Khanya Mzongwana
Makes 2 litres
Easy
30 minutes

Ingredients

  • ½ Savoy cabbage, thinly sliced
  • 1 medium cucumber, thinly sliced
  • 100 g Romanesco broccoli, broken into tiny florets
  • ½ t brown sugar
  • 2 T sesame oil
  • 2 T sesame seeds, toasted
  • ½ kombu or nori sheet, cut into thin 5 cm long strips

Method

Combine all the ingredients and place in a jar with a weight to cover the contents. Allow to stand for three days before use. Serve with grilled meat or an omelette.

Find more Preserves and pickle recipes here

Productions: Khanya Mzongwana
Photographer: Toby Murphy
Food Assistants: Chevonne Fourie