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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


  • 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
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At A Glance

  • Serves 12 people

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