Crisp, sweet-sharp relish

This relish will store for up to a week and is a great condiment to have on hand.

Ingredients

4 Tbsp	Water, (boiling)
2 Tbsp	Tamarind pulp
250 g	Carrots
250 g	Red cabbages
75 g	Ginger
2 tsp	Sea salt
2	Chillies, (shredded)
2 tsp	Palm sugar
2 tsp	Salt
1 Tbsp	Fish sauce, (thai)
150 ml	Rice vinegar
150 ml	Water

Directions

1. Pour the boiling water over the tamarind pulp. Leave for a few minutes, then strain in a tea-strainer. Discard the pulp and keep the tamarind water.
2. Finely shred or grate carrots, cabbage and ginger. Put it in a bowl with the tamarind water and sea salt and leave overnight.
3. Drain off the liquid and add the palm sugar, shredded hot chillies, salt, Thai fish sauce, rice vinegar and water. Mix thoroughly.
4. Store in an airtight jar in the fridge. Best made three days in advance and will store for up to a week, turning the jar over from time to time.