Spicy Cabbage Pickle

A tangy and spicy pickle made from fresh cabbage, perfect as a side dish or a condiment.

Ingredients - Serves 10

In a large bowl, combine the chopped cabbage and salt. Mix well and set aside for 1 hour.
After an hour, squeeze out the excess water from the cabbage.
In a pan, dry roast the mustard seeds and fenugreek seeds until they start to pop. Grind them into a fine powder.
In the same pan, heat the sesame oil. Add the asafoetida, ground mustard and fenugreek powder, turmeric powder, and red chili powder. Stir well.
Add the squeezed cabbage to the pan and mix well to coat the cabbage in the spice mixture.
Turn off the heat and let the mixture cool completely.
Once cooled, add the vinegar and mix well.
Transfer the pickle to a clean, dry jar. Make sure the pickle is completely submerged in the oil.
Let the pickle sit for at least 2 days before consuming. Store in a cool, dry place.