Pickled Vegetables, Asian style?

I use Asian veg like Daikon, Chinese Cabbage, Chinese celery, Carrots, Onions and Guy Lon a turnip like veg, I use rice wine vinegar, salt, sugar, ginger, some turmeric to add a yellowish colour, I boil the vinegar solution, pack the veg into sealing jars or old mayonnaise ones and pour it over the veg, and when cool I put the lids on them, then let them rest in a cool place for 2-3 weeks to let the vinegar work its way it, you can let them go longer, even just in a glass bowl or jar in the frig for a few days.

You can add garlic, fennel seed, cinnamon sticks, chili's (both fresh and dried), star anise, even 5 spice powder.

Carrots,turnip & cauliflower are the best veg to use in winters.

vinegar is the best pickling agent to use. they will last for about 3 weeks .

enjoy.

Found a recipe for you

See below