A Crisp, Sweet-Sharp Relish for Christmas

1. 1

   Pour the boiling water over the tamarind pulp (you can find it at Asian markets and some supermarkets).

2. 2

   Let sit a few minutes, then strain through a fine-mesh strainer.

3. 3

   Discard the pulp and keep the tamarind water.

4. 4

   Finely shred the carrots, red cabbage, and ginger.

5. 5

   Put them in a bowl with 2 teaspoons of the sea salt and the reserved tamarind water and let sit overnight.

6. 6

   Drain off the liquid and add the palm sugar, the shredded hot chiles, the remaining salt, the Thai fish sauce, rice vinegar, and water.

7. 7

   Mix thoroughly.

8. 8

   Store in an airtight jar in the fridge.

9. 9

   You can use it within a day or two, though it will keep for up to a week; just keep turning the jar over from time to time.

No additional tips available.