2014 Restaurant Guide

Get the latest listings of Australia's best dining establishments on your iPhone.

Subscribe to Gourmet

Subscribe this month and receive The Aromatherapy Co's Therapy Kitchen gift pack valued at $79.85 RRP. Offer ends April 20.

Gourmet on your iPad

Download the latest issue of Gourmet Traveller for your iPad.

Kylie Kwong: Goong Goong's pickles

You'll need

  • 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

Method

  • 01
  • 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.
  • 02
  • Combine all the vegetables in a large bowl, sprinkle with salt and mix well to combine, then cover and refrigerate overnight.
  • 03
  • 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.
  • 04
  • 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.

"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

At A Glance

  • Serves 12 people
Win
a Mothers' Day treat!

Win a Trentham Tucker and Breville prize pack valued at over $2,000 in our Mother's Day giveaway.

Read More
Win
a trip to New Zealand!

Win a luxury weekend for two in Queenstown valued at more than $20,000 thanks to Matakauri Lodge.

Enter now
Gourmet TV

Check out our video section for our latest cover recipes, chef cooking demos, interviews and more.

Watch Now

At A Glance

  • Serves 12 people

You might also like...

Adriano Zumbo: Rice pudding trifle with saffron jelly and mango and mint salsa

recipes

Adriano Zumbo: Passionfruit, lychee and coconut buche de Noel

Adriano Zumbo: Cranberry-rosemary Florentine bars

recipes

Adriano Zumbo: Candy cane macarons

David Thompson: Green papaya salad (Som dtam malakor)

recipes

David Thompson: Charred rice noodles and chicken with thickened “gravy” (Raat nar gai)

David Thompson: Stir-fried minced beef with chillies and holy basil (Neua pat bai grapao)

recipes

conversion tool

 
get the latest news

Sign up to receive the latest food, travel and dining news direct from Gourmet Traveller headquarters.