CHINESE MIXED VEGETABLE PICKLES (“Goong Goong’s pickles”, about 5 pounds)
1 pound 8 ounces cabbage
1 medium-size cucumber
2 medium-size carrots, peeled
1 medium-size white radish (daikon), peeled
1 bunch red radishes
¼ cup sea salt
6 cups white vinegar
2-¼ cups white sugar
¼ cup light soy sauce
1 teaspoon chili oil
- Remove core from cabbage and cut into irregular, 1 by 2 inch pieces. Roughly pull pieces apart to separate leaves. Slice cucumber and carrots in half lengthwise, then cut into 3 by ½ inch batons. Slice white radish in half lengthwise and cut into 1-¼ by 1 inch pieces. Trim red radishes and cut in half.
- Place all vegetables in a large bowl, sprinkle with salt and mix well to combine. Cover bowl and refrigerate overnight.
- Combine vinegar and sugar in a medium-size, heavy-based saucepan and stir over heat until sugar dissolves. Simmer, uncovered and without stirring, for about 30 minutes, or until reduced by about one-third and slightly syrupy. Set aside to cool then refrigerate overnight.
- Next day, pour cooled syrup over salted vegetables, add remaining ingredients and mix thoroughly. Transfer to a jar or other airtight container and store in the refrigerator for 2 to 3 days to allow flavors to develop before using. Refrigerated, they will keep for several months.
from Kylie Kwong, Simple Chinese Cooking