A crunchy condiment from Nigel Slater to serve with grilled vegetables and rice. It will keep in the fridge for a couple of weeks, but you should turn the jars over every few days.
Ingredients
- 700 g red cabbage
- 200 g chinese cabbage
- 150 g radishes
- 3 tbsps coarse sea salt
- 100 ml rice vinegar
- 2 tbsp fish sauce
- gochujang chilli paste
- 2 tbsp chilli flakes
- 2 plump cloves garlic
- 6 spring onions
- 10 g ginger
Servings:
Instructions
- Halve the red cabbage and shred it finely, each piece no wider than a pencil. Do the same with the Chinese cabbage then put both in a colander and rinse under cold running water.
- Slice the radishes into quarters or thin slices, then mix with the cabbage and tip into a bowl. Scatter the salt over.
- Place a plate on top of the cabbage, put a heavy weight on top, and set aside in a cool place for 4 hours.
- In a small bowl, mix together the rice vinegar, fish sauce, chilli paste and chilli flakes into a soft, deep rust-coloured paste. Peel and finely cut the garlic into paper-thin slices and add to the paste.
- Slice the spring onions, stirring them into the paste. Peel the ginger and shred each into fine matchsticks.
- Rinse the cabbage in a colander, removing much of the salt. The cabbage will have relaxed. Transfer to a large bowl then tip in the chilli dressing and toss thoroughly to coat the leaves.
- Pile into the clean storage jars, seal and set aside in the fridge for 4 days. I like to turn the jars upside down each day to encourage the dressing to trickle over the vegetables, keeping them coated.
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