Similar to kim chee, but a lot simpler
Makes 30 3T servings
1 small head Napa cabbage, cut into pieces
1 lb carrots, peeled and cut into 3-inch pieces and quartered
1/2 pound green beans, cut in half
1 medium turnip, cut into 1/4 inch squares
2 C white vinegar
1 C cider vinegar
4 dried chili pods
1 oz fresh ginger root, sliced
2 cloves garlic, chopped
1 T sugar
1 T salt
2 T vodka, grain alcohol, or lemon juice
1 t whole black peppercorns
Put cabbage, carrots, green beans, and turnips in a 2-quart glass jar with a tight fitting lid. Set aside
Place remaining ingredients in a medium mixing bowl and stir well to combine. Pour liquid into the jar, making sure the vegetables are covered (make more marinade if necessary). Put lid on the jar and shake until salt and sugar are completely dissolved.
Let stand for two days at room temperature before refrigerating.
To serve, remove the desired amount of pickles and drain well. Arrange in small bowls or serving dishes.
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