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Pickled Cabbage and Vegetables - Chinese Cabbage #3

Friday, February 1, 2013

freshly pickled, still vibrant

My MIL loves eating pickles, and so I made this jar of pickles to be served during reunion dinner as an appetizer.

Today's post is going to be short as I can't wait to be on break. LOL.

I used chinese cabbage, red radish, carrots, cucumber and chillies for this pickle. I wanted a pretty colour combination. The red radish's skin lost its pigment after pickling, sadly..but still has a pink hue

Just shot this pic this morning at 8.30am :)
Pickled Cabbage and Vegetables.
Recipe source: WendyinKK

300gm Chinese cabbage
300gm red radish, carrot and kyuri cucumber (combined weight)
1 heaped Tbsp salt
130gm sugar
100gm rice vinegar
1 red chilli
2 bird's eye chilli

1. Wash and cut vegetables into preferred sizes and shapes.
2. Mix the vegetables with salt thoroughly and let it sit for 1 hour in the fridge. (Toss them every now and then.)
3. Meanwhile bring sugar and vinegar to a boil. Let it cool down.
4. Give the vegetables a good massage then put some of them in your palm and squeeze out all the juices. Repeat the squeezing until all of it are squeezed dry.
5. Place squeezed vegetables in a clean basin and put in clean water. (I use purified water). Repeat squeezing process.
6. Slice the red chilli, half the bird's eye chilli and mix it with the squeezed vegetables.
7. Put the vegetables into a clean jar and pour the vinegar syrup over. Put the lid on and let it pickle for at least 3 days before consuming. (Overturn it from time to time)

See you all on 18th February 2013 with waxed meats. 
Happy Holidays!

18 lovely notes:

Phong Hong February 1, 2013 at 10:04 AM  

So colourful! I love pickles too. I can just eat them like a snack. Better than munching cookies :)
Have a good break!

Sally February 1, 2013 at 11:03 AM  

Hi Wendy,
Just wonder..the vege pickles you eat it as appetizer itself or eat with what?..hheh I normally eat cucumber pickles as one of salad in burger only..hehh

Mel February 1, 2013 at 11:28 AM  

I loves pickles......its like I can eat this as a snack! My mouth starts to watering wet when I looked at the photo again.

Honey Bee Sweets February 1, 2013 at 4:37 PM  

My mouth starts to water just looking at those pickles!! Lol!

Nisa's Mom February 2, 2013 at 3:54 AM  

what a pretty colors ! Wendy, can we substitute the rice vinegar with different vinegar, such a white grape vinegar or just simple lemon juice?

Jeannie Tay February 2, 2013 at 8:56 PM  

Looks delicious and still so fresh! Gong Xi Fa Cai to you!

Vivian Pang February 2, 2013 at 10:49 PM  

Nice colourful pickle. 新年快乐!

Chef and Sommelier February 2, 2013 at 11:43 PM  

Hi Wendy! A colourful far of pickles... I could feel the crunchiness... crunch crunch! :)

Kelly Siew February 3, 2013 at 2:19 AM  

Yum! I love pickles too and yours look so vibrant!

Kimmy February 4, 2013 at 8:45 PM  

Hi Wendy, I love vegetable pickles very much. For how long does the unfinished pickle keeps well? Do I need to discard the pickling sauce after the 3rd day? I'm looking forward to your postings on waxed meat.
Happy Chinese New Year to you and family.

WendyinKK @ Table for 2..... or more February 8, 2013 at 9:46 AM  

No idea cos this is my first time making, as usual pickles last a really long time. My ginger lasts me for years

Shu Han February 9, 2013 at 6:18 AM  

love all those colours in the jar! and love pickled veg :) anyway, just wanted to drop by to say happy cny :)

Alice February 9, 2013 at 10:47 PM  

i love this pickle, but too lazy to make, dun feel like doing all the chopping :)
Happy CNY to u and family, Wendy :)

Zoe February 11, 2013 at 7:12 AM  

Hi Wendy,

I would love to try this at home! I can rely on you for such brilliant recipes...

Happy CNY to you and your family! Have a good rest and hear from you :D


DG February 15, 2013 at 12:01 PM  

Colourful pickles! Here wishing you and your family happy and prosperous throughout the lunar year

Sayur August 7, 2014 at 10:40 AM  

Yum yum! I will add more red chili for sure :D

Tim Ivers February 26, 2019 at 10:14 AM  

Just got my new custom japanese nakiri! Time to make this tonight!!

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