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

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1. 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.

2. Place all vegetables in a large bowl, sprinkle with salt and mix well to combine. Cover bowl and refrigerate overnight.

3. 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.

4. 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