Ingredients:

• 2 kg – cabbage, finely sliced
• 1.5 cups – salt
• 1.5 cups – water
• 1.5 liter – gingelly oil
• 1.5 tbsp – Ginger paste
• 1 tbsp – Garlic paste
• 1 tbsp – chilli paste
• 1 – large bottle Vinegar
• 90 g – crushed Jaggery
• 150 g – chilli powder
• 25 g – Mustard Seeds
• 50 g – Turmeric powder
• 25 g – Cumin seed powder

Method:

1. Apply 1.5 cup salt to the sliced cabbage, mix it well and keep in a bamboo sieve with a heavy weight on top overnight for the liquid to drip out.
2. Make a brine solution with 1.5 cup salt and 2.5 cups water.
3. Cook it for half an hour or till crystals are formed. Cool this brine.
4. Heat oil in a pan and fry the ground pastes a little, add the powders, salt, cabbage, jaggery and the vinegar.
5. Stir-cook for 5 mins. till well mixed.
6. Cool and fill in sterilized jars.
7. If you wish to preserve this pickle for a long time, top it with plenty of oil.