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Goong Goong's pickle

Kylie Kwong from Great Food Live
Try Kylie Kwong's crunchy, refreshingly tart relish with Chinese-style savoury snacks

Goong Goong's pickle

Method

1. Cut the cabbage in half lengthways, remove the core and cut into rough pieces about 5 x 2.5cm.

2. Slice the cucumber and carrots in half lengthways, and cut into batons about 6cm x 1cm.

3. Cut the daikon in half lengthways, and roughly chop into pieces, about 3cm x 2cm.

4. Halve the red radishes and mix all the prepared vegetables in a large bowl. Sprinkle with salt, and combine everything together. Cover the bowl with plastic wrap and refrigerate overnight.

5. Combine the sugar and vinegar in a large heavy-based pan, and stir over medium heat until the sugar has dissolved. Simmer, without stirring, until reduced and slightly syrupy - this should take about 15 minutes. Set aside to cool.

6. The next day, pour the cooled syrup over the steeped salted vegetables. Add the chilli oil and soy sauce to taste, and mix thoroughly.

7. Store in an airtight container in the refrigerator for 3 days before using. This standing time helps develop the flavour. The pickles will keep, refrigerated, for several months.

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Prep: 30 min, plus 3-4 days steeping
Cook: 10 min

Ingredients
700g steamed or boiled green vegetables, such as broccoli and Savoy cabbage
1 Cucumber, preferably the telegraph variety
2 Carrots
1 daikon or mooli (white radish)
1 bunch red radishes
50g sea salt
500g Sugar
1.5 litres white vinegar
1 tsp chilli oil
65ml light Soy sauce