Serves: Makes 2.5 kg pickles
Prep: 30 min, plus marinating and 3 days developing
Cook: 10 min
700g Savoy cabbage
2 Carrots, peeled
1 Cucumber, unpeeled
1 daikon radish, (mooli), peeled
1 bunch of red radishes, halved
110g sea salt
560g white sugar
1.5 ltr white vinegar
1 tsp chilli oil
125ml light soy sauce
1. Slice the Savoy cabbage in half lengthways, remove the core and cut into pieces about 5x2cm. Roughly pull pieces apart to separate leaves.
2. Slice cucumber and carrots in half lengthways, then cut into batons about 5x1cm.
3. Slice the daikon radish in half lengthways, and cut into pieces roughly 3x2cm.
4. Place the Savoy cabbage, carrot, cucumber, daikon and red radish in a large bowl, sprinkle with the salt and mix well to combine.
5. Cover bowl tightly with cling film and refrigerate overnight.
6. Meanwhile, combine the sugar and the vinegar in a heavy-based saucepan. Stir over medium heat until sugar dissolves.
7. Simmer, without stirring, until reduced and slightly syrupy. Set aside to cool.
8. The next day, pour the cooled syrup over salted vegetables.
9. Add chilli oil and soy sauce to taste, and mix thoroughly.
10. Store in an airtight container in the refrigerator for 3 days to allow flavours to develop before using. The pickles will keep, refrigerated, for several months.
These pickles are delicious as a side dish, or to add piquancy to stir-fries and braises.”