Kylie Kwong: Goong Goong's pickles

AT A GLANCE

  • Serves 12 people

  • 750 gm cabbage, core removed
  • 1 Lebanese cucumber
  • 2 carrots, peeled
  • 1 white radish (daikon), peeled
  • 1 bunch (about 8) radish, trimmed and halved lengthways
  • 1/4 cup sea salt
  • 1.5 litres (6 cups) white vinegar
  • 495 gm (2¼ cups) white sugar
  • 60ml (¼ cup) light soy sauce
  • 1 tsp chilli oil
01   Cut cabbage into 5cm x 2cm pieces and separate leaves. Halve cucumber and carrots lengthways, then cut into 7cm x 1cm pieces. Halve white radish lengthways and cut into 3cm x 2cm pieces.
02   Combine all the vegetables in a large bowl, sprinkle with salt and mix well to combine, then cover and refrigerate overnight.
03   Combine vinegar and sugar in a heavy-based non-reactive saucepan and stir over low heat until sugar dissolves. Simmer uncovered, without stirring, for 30 minutes, or until reduced by one-third and slightly syrupy. Cool, then refrigerate overnight.
04   Pour cooled syrup over vegetables, add remaining ingredients and mix thoroughly. Transfer to a jar or airtight container and refrigerate for 2-3 days to allow flavours to develop. Pickles will keep refrigerated for several months.

Recipe:

KYLIE KWONG

Photography:

EMMA REILLY

Styling:

LYNSEY FRYERS

View Full Site