Pressed Chinese cabbage and friends

Pressed Chinese cabbage and friends

By
From
Feel Good Food
Makes
1 1/2 cups
Photographer
Chris Chen

This is my adaptation of the traditional Korean kimchee pickle recipe. The longer the vegetables remain pressed under the salt, the more pickled they become and the more intense the flavour. Serve with grains, fish or chicken.

Ingredients

Quantity Ingredient
150g chinese cabbage, shredded
150g mustard greens, finely chopped
1/2 carrot, cut into matchsticks
1/4 daikon radish, cut into matchsticks
1/4 red onion, finely sliced
1/4 teaspoon ginger, finely chopped
1 tablespoon coriander leaves
1 teaspoon lime zest, freshly grated
1/4 teaspoon chilli, seeds removed and finely chopped
2 teaspoons sea salt

Method

  1. Combine all the ingredients in a bowl. Transfer to a pickle press or onto a flat surface and cover with a plate topped by a weight and press for 30–60 minutes. Drain off any excess liquid and serve.
Tags:
healthy
wholefoods
diet
low-fat
low fat
SBS
simple
easy
weeknight
midweek
mid-week
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