FODMAP friendly ‘pickled red onion’
Ingredients
- 100 g (1 cup) finely mandolined red cabbage
- 1/4 – 1/2 cup (60-120ml) water (see notes)
- 1/4 – 1/2 cup (60-120ml) white or apple cider vinegar (see notes)
- 1/2 - 1 tablespoon white sugar
- Heaped 1/4 teaspoon asafoetida powder see notes
- Seasoning to taste
Instructions
- Mandoline or really finely slice your cabbage.
- Combine the sugar, vinegar, sugar and asafoetida in a small – medium saucepan over a medium heat. Add the cabbage and cook for 2-3 minutes or until the cabbage has softened and turned a vibrant pinky purple. Add the seasoning and adjust according to your tastes
- Serve as is, or store in an airtight container in the fridge for 1-2 weeks.
Notes
NOTES
- How much pickling brine you add is up to you. I found that using 1/2 cup (125ml) water and 1/2 cup (125ml) vinegar resulted in too much leftover brine for my liking. That said, using 1/4 cup (60ml) water and 1/4 cup (60ml) vinegar felt a bit unnerving to begin with, because it didn't cover the cabbage. Once the cabbage cooks, though, it doesn't matter. So really, it's a matter of preference as to how much brine you would like.
- I highly recommend using a mandoline or really finely slicing the cabbage. Super fine, briney pieces of asafoetida flavoured cabbage are what make this taste like onion. Big chunks will probably taste like cabbage.
- As we have discussed, asafoetida or hing is critical to success. You can buy it at Indian grocers, online, or these days in some bougie boutique grocers. It lasts forever because you only use small amounts, and is well worth the time taken to source it.
Tried this recipe?Let us know how it was!