Process

For the pickled red cabbage

Lay the shredded cabbage in a bowl and pour over the salt, leave to stand overnight.

In a saucepan, heat the vinegar and sugar until all the sugar has dissolved, set aside and allow to cool.

Rince the cabbage and pat dry. Pack into a sterilised air tight jar, adding a slice of onion as you go.

Pour the vinegar mixture into the jar to cover the cabbage, then put the lid on. Best to use after 7 days of being in the jar.

For the burger

Take the 4 Kara brioche buns and place the onto a grill for 3 minutes.

Take the base of the bun and place on a slice of swiss cheese , cook under the grill until melted.

Add  3-4 slices of pastrami on each bun. Top with the sliced gerkins, pickled red cabbage. Add a tablespoon of the dressing on top- do this by combining all the dressing ingredients into a large bowl.

Serve with fries.