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Pickled chinese cabbage and white radish

Some 20 years ago, I would occasionally visit a friend in Manly. Often, he and I had a bite to eat in a small, hole-in-the-wall Chinese cafe in an arcade just off The Corso. No matter what else we ordered, it would always take second place to our favourite dish of Chinese cabbage.

Pickled chinese cabbage and white radish
Photo: Marco del Grande

Ingredients

  • 1 small Chinese cabbage
  • 1 medium-sized daikon (white radish)
  • 1 1/2 tsp of salt
  • 1/2 tsp of roasted Sichuan peppercorns
  • 1/4 cup of apple cider vinegar
  • 2 tbsp of sesame oil
  • 1/2 cup chopped coriander

Method

Remove the tough outer leaves of a small Chinese cabbage and cut it crosswise at 2cm intervals. Wash and dry well and place in a large bowl. Peel a medium-sized daikon (white radish), cut it lengthways down the middle and slice each half across in thin half-moons. Add it to the cabbage and toss well with 1 1/2 teaspoons of salt and 1/2 teaspoon of roasted and crushed Sichuan peppercorns. Cover the bowl and refrigerate for 4 hours, tossing every 30 minutes.

Just before serving, drain the liquid, toss with 1/4 cup of apple cider vinegar, 2 tablespoons of sesame oil and 1/2 cup chopped coriander.

 

Main ingredient:
Cabbage
Cuisine:
Chinese

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