• 2 bowls chopped radish or 1 head of cabbage with leaves separated or 1 cup white raddish, cut into match sticks
  • spring onions, trimmed and cut into 1 inch pieces
  • 2 tbsp salt
  • 10 cloves of garlic
  • 1 tsp grated ginger
  • 1 tsp date paste
  • 1 tsp kashmiri chili powder


Salt the radish or cabbage and keep aside for 2 hours. Throw out the water and wash thoroughly. Add the spring onions.

Make a paste of the remaining ingredients. Spread this paste on to the cabbage leaves or radish and store in a jar, covered loosely for 2 days till bubbles form.

Transfer to the fridge and enjoy as a pickled salad.