To pickle vegetables

Name: To pickle vegetables
Yield: Feeds four
Ingredients: 1 white radish (lo bak); 1 onion; 2 small red chillies; 10 radishes; 2 litres (3½ pints) water; 2 carrots; 1 cup cauliflower florets; 2 tbsp rice wine vinegar; 1 large piece ginger, peeled; 2 tbsp salt

Preparation info

Feeds
four

Difficulty
Easy

Appears in

Old Food

By Jill Dupleix

Published 1998

About

Pickle your own Chinese vegetables (dai ga jeung) and you’ll have a regular supply to have with rice, or to serve as an appetiser before a Chinese meal. Use dry, clean chopsticks when removing pickled vegetables from the jar, to avoid contaminating the brine.

Ingredients

1 white radish (lo bak)
2 carrots
10 radishes
1

Preserve
Vegan

Method

Peel white radish and carrots and cut into slices, and then into strips. Peel onion and radishes and cut into wedges, then cut wedge in half. Peel ginger and cut into thin slices. Wash all vegetables and dry thoroughly. Bring water to the boil and add ginger slices, chillies, salt and rice wine vinegar. Remove from heat and allow to cool. Layer vegetables in a large sterilised jar, then top wit