Ingredients

The following ingredients have 4 Servings
  • 1 small (about 750g) savoy cabbage
  • 1 Lebanese cucumber
  • 2 carrots, peeled
  • 1/2 daikon (white radish), peeled
  • 1 bunch red radishes, trimmed, quartered
  • 1/4 cup (55g) sea salt
  • 1.5L (6 cups) white vinegar
  • 2 1/4 cups (495g) caster sugar
  • 1/4 cup (60ml) light soy sauce
  • 1 tsp chilli oil

Instruction

  • Remove core from cabbage and cut into 2cm x 5cm pieces, then pull apart to separate leaves. Cut cucumber and carrots in half lengthways, then cut into 1cm x 7cm batons. Cut white radish in half lengthways, then cut into 2cm x 3cm pieces. Place all vegetables in a large non-reactive bowl, sprinkle with salt and toss to combine. Cover with plastic wrap and chill overnight.
  • Meanwhile, combine vinegar and sugar in a pan over medium heat, stirring until sugar dissolves. Bring to a simmer, reduce heat to medium-low and cook for 30 minutes until reduced by one-third and syrupy. Set aside to cool. Chill overnight.
  • The next day, pour cooled syrup over salted vegetables, add soy sauce and chilli oil, and stir to combine. Transfer pickles and syrup to sterilised jars and refrigerate for 2-3 days to allow flavours to develop before serving.