Ingredients
- 1 Chinese cabbage (wombok or napa)
- 5 tablespoons salt
- 1 cucumber, peeled and sliced
- 12 thinly sliced radishes
- 4 chopped spring onions (scallions)
- 3 thinly sliced garlic cloves
- 3 cm (1 1/4 in) piece of fresh ginger, peeled and sliced
- Fermenting solution
- 1 tablespoon salt
- 1/4 cup (60 ml) rice vinegar
- 1 tablespoon chilli paste
Preparation
- Chop the Chinese cabbage and place in a colander over a plate; sprinkle with the salt and toss to coat. Let stand for 30 minutes. Rinse and drain well. Transfer the cabbage to a very large glass container.
- Add the cucumber, radishes, spring onions, garlic cloves and fresh ginger, arranging around the outside of the container.
- To make the pickling solution, combine the salt, rice vinegar, chilli paste and 12 cups (3 litres) water in a large bowl, and stir to dissolve the salt. Pour over the vegetable mixture.
Serves 20 (makes 10 cups)
Preparation: 45 minutes, plus 2 days fermenting
Cooking: N/A
Source:
Find out more... ISBN:978-1-621452-22-5The Ultimate Book of Vegetables
Find this and many more colourful, healthy vegetable recipes from artichokes to zucchini in The Ultimate Book of Vegetables. Available from Reader’s Digest.
