To pickle vegetables

Preparation info

  • Difficulty


  • Feeds


Appears in

Old Food

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.


  • 1 white radish (lo bak)
  • 2 carrots
  • 10 radishes
  • 1 onion
  • 1 large piece ginger, peeled
  • 1 cup cauliflower florets
  • 2 small red chillies
  • 2 tbsp salt
  • 2 tbsp rice wine vinegar
  • 2 litres ( pints) water


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 with the brine. Cover with greaseproof paper and tie securely with string. Set aside in a cool place for 3 days before using.