½ tsp chilli flakes
1 large fennel bulb, about 150–200g/5½–7oz
1 unwaxed lime, juice and finely grated zest only
500g/1lb 2oz red cabbage
1 tsp Tabasco or other chilli sauce (optional)
1 tsp fennel seeds
1 tbsp fine sea salt
50–100²µ/1¾–3½´Ç³ú sugar (according to taste)
300ml/½ pint cider vinegar