For 1 small Jar
70-80g Red Cabbage-Sliced
2-3 tsps Carwari Organic Yuzu Spread
1/4 to 1/2 tsp Sea Salt Flake
Prepare the pickling liquid. Put Brown Rice Vinegar, Yuzu Spread and Yuzu Kosho Green and sea salt in a small jar.
Blanch cabbage. Place sliced red cabbage in a colander and pour 1 to 2L boiling water over the cabbage slowly. Drain well.
Transfer the blanched cabbage to the jar with pickling liquid and mix. Put a lid and let sit for 1 hour. Store in a fridge afterwards.