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Goong Goong's pickles

Kylie Kwong: Goong Goong's pickles

You will need to prepare these pickles 4-5 days ahead of time. This recipe makes 2.5 kg.

"This recipe comes from my mother's father (my grandfather), Goong Goong. These dynamic, delicious pickles remind me a little of an Italian giardiniera. Straight from the jar, they're perfect served as an appetiser or palate awakener, or finely sliced they can be added to a salad or thrown into a stir-fry to add body and complexity." - Kylie Kwong

Kylie Kwong: Goong Goong's pickles

Serves 12
Pickles
750 gm   cabbage, core removed
1   Lebanese cucumber
2   carrots, peeled
1   white radish (daikon), peeled
1 bunch (about 8)   radish, trimmed and halved lengthways
1/4 cup   sea salt
1.5 litres (6 cups)   white vinegar
495 gm (2¼ cups)   white sugar
60ml (¼ cup)   light soy sauce
1 tsp   chilli oil


1 Cut cabbage into 5cm x 2cm pieces and separate leaves. Halve cucumber and carrots lengthways, then cut into 7cm x 1cm pieces. Halve white radish lengthways and cut into 3cm x 2cm pieces.
2 Combine all the vegetables in a large bowl, sprinkle with salt and mix well to combine, then cover and refrigerate overnight.
3 Combine vinegar and sugar in a heavy-based non-reactive saucepan and stir over low heat until sugar dissolves. Simmer uncovered, without stirring, for 30 minutes, or until reduced by one-third and slightly syrupy. Cool, then refrigerate overnight.
4 Pour cooled syrup over vegetables, add remaining ingredients and mix thoroughly. Transfer to a jar or airtight container and refrigerate for 2-3 days to allow flavours to develop. Pickles will keep refrigerated for several months.


RECIPE Kylie Kwong PHOTOGRAPHY Emma Reilly STYLING Lynsey Fryers


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