Ingredients

• 2 cups shredded red cabbage (about 1/4 head)
• 1 red bell pepper, small dice (about 1 cup)
• 1 medium onion, small dice
• 6 radishes, thinly sliced (about 3/4 cup)
• 2 tablespoons kosher salt
• 1/2 cup rice wine vinegar
• 1/3 to 1/2 cup honey
• 1/2 teaspoon mustard powder
• 1/2 teaspoon turmeric
• 1/2 teaspoon prepared horseradish
• 1/4 teaspoon ground cloves
• 1 bay leaf
• 1 Thai chili, quartered if fresh and left whole if dried

Instructions

1. Watch how to make this recipe.
2. Mix the cabbage, bell pepper, onion, and radishes with the salt and place in a strainer set over a bowl. Refrigerate overnight.
3. Press out as much liquid as possible from the vegetables.
4. Combine the vinegar, honey, mustard, turmeric, horseradish, cloves, bay leaf and chili with 1/2 cup water in a large pot and boil for 5 minutes. Add the vegetable mixture, toss to coat and bring it back to a boil. Remove from the heat and let cool to room temperature. Transfer to a container and store in the refrigerator for up to 7 days.