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
GT
Signature Collection

Find out more about the Gourmet Traveller Signature Collection by Robert Gordon Australia, including where to buy it in store and online.

Read More
Recipe collections

Looking for fresh dinner ideas? Not sure how to make the most out of seasonal produce? Or do you need to plan the perfect party menu? Our recipe collections have you covered.

See more

At A Glance

  • Serves 12 people

You might also like...

Easter lunch recipes

recipes

Christmas pudding ice-cream

Cupcake recipes

recipes

Raspberry and Mint Mojito

Thomas Keller's sandwich recipes

recipes

Neil Perry: Prawn cocktail

Grilling recipes

recipes

Serge Dansereau: Blueberry vanilla tart

Neil Perry's Spice Temple recipes

recipes

Barbecue trout bundles with prosciutto and button mushrooms

Pickle and preserve recipes

recipes

Serge Dansereau: Homemade lemonade

Sexy salad recipes

recipes

Serge Danserau: Duck confit and potato terrine

Recipes from Australia's best chefs

recipes

conversion tool

 
get the latest news

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

×