A Crisp, Sweet-Sharp Relish for Christmas

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

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

Discard the pulp and keep the tamarind water.

Finely shred the carrots, red cabbage, and ginger.

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

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

Mix thoroughly.

Store in an airtight jar in the fridge.

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.