Spicy Pickled Chinese Cabbage
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 1 medium Chinese cabbage
- 0.5 ½ radish (s)
- 1 bunch spring onion (s)
- 2 chilli pepper (s), dried
- 2 cloves garlic)
- 3 tablespoon salt
- 1 tablespoon sugar
- 1 ½ liters water
Print Recipe
Pin Recipe Instructions
- Bring the water to the boil, dissolve the salt and sugar in it and let it cool down.
- Remove the outer leaves from the Chinese cabbage and cut out the stalk. Cut the leaves into large pieces. Peel the radish and cut into thin slices. Clean, wash and halve the spring onions and cut into approx. 5 cm pieces with the green. Core the chillies and cut into strips. Peel the garlic cloves and cut into thin slices.
- Mix everything well and pour into a large, tightly fitting jar (or several small jars). Cover with the salt water and leave it tightly closed for at least 8-10 days.
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