Go Back
Print

Ako's Asian Veg Pickle

You can pretty much pickle any vegetables, why not try beetroot, cauliflower, radishes, firm peppers. The possibilities are endless. For an added bit of flavour you can also try adding tamari or soy sauce.
Servings 0

Ingredients

  • 1 small carrot grated
  • Half a cabbage/Chinese leaf lettuce
  • Apples diced
  • 1 onion sliced
  • Cauliflower chopped into florets
  • Salt
  • Fresh ginger chopped
  • Garlic chopped
  • ½ tsp Chilli
  • ½ tsp Seaweed
  • ½ tsp Peppercorns
  • ½ tsp Fennel seeds
  • ½ tsp Coriander Seeds

Instructions

  • Rub the vegetables with salt, this will extract the moisture from the vegetables.
  • (You will need 3 tablespoons of salt for each 1kg of vegetables.)
  • Keep the ‘veg juice’ produced from the vegetables.
  • Pack your jar with the veg, spices, seaweed, apples , garlic , ginger and veg juice and tight as you can.
  • There must be no oxygen trapped.
  • Keep the jars in a shady place in your kitchen on a plate for the first few days.
  • Take air out a few times every day.
  • After a week, have a taste!!