Step 1

Sterilize the glass jar, dry completely and set aside.

Step 2

Chop and slice all the vegetables, set aside.

Step 3

Pound the palm sugar with mortar and pesto. Set aside. Boil Water.

Step 4

Into the glass jar, add all the veggies then the rest of ingredients. Pour water last.

Step 5

Close lid tight and shake until sugar and salt is dissolved. Leave in room temperature for 24hours. Open the lid and close tight before storing into fridge to let air out. Consume as needed and keep in fridge for freshness. Consume within 3 weeks.