Pickled chilli cabbage and mustard greens

Name: Pickled chilli cabbage and mustard greens
Yield: Makes 600 ml
Cuisine: Korean
Ingredients: 50 ml strained lime juice; 1 Chinese cabbage; 6 red bird’s-eye chillies, minced; 1 tablespoon minced ginger; 75 ml fish sauce; 1 bunch large mustard greens; 1 teaspoon chilli powder; 5 red shallots, minced; 1 tablespoon castor sugar; 1 tablespoon sea salt; 25 ml soy sauce; 150 ml rice vinegar; 30 g castor sugar; 1 tablespoon minced garlic

Preparation info

Makes
600 ml

Difficulty
Easy

Appears in

Spice

By Christine Manfield

Published 1999

About

A staple of the Korean diet, the fiery-hot and wonderfully acidic kimchi is served with everything from rice to roasted meats. It can be bought from most Asian food stores, as it is considered a convenience food and is used in the same way as chilli sambals are in other Asian cuisines. But try making it at home for the best results.

Ingredients

1 Chinese cabbage
1 bunch large mustard greens
1 tablespoon

Asia
Korea
Fish course
Preserve
Pescatarian

Method

Remove core from cabbage and discard, then separate leaves. Wash cabbage and mustard greens well and arrange in layers in a deep-sided, non-reactive dish, sprinkling sea salt and castor sugar between each layer. Cover with another dish and put a weight on top, then set aside for 24 hours.

Drain cabbage and greens, then wash and pat dry. Combine marinade ingredients in a large, non-react