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Chinese pickled vegetables
Pickled vegetables are very popular in Northern China. They make delicious appetisers, snacks and accompaniments.
What you need
- 225 g carrots, peeled and thickly sliced
- 450 g mooli, peeled and thickly sliced
- 225 g chinese leaves, roughly chopped
- for the brine
- 1 fresh red chilli, de-seeded and finely chopped
- 1 fresh green chilli, de-seeded and finely chopped
- 50 g salt
- 2 1/4 l water
- 75 ml dry sherry
- 75 g caster sugar
- 5 cm root ginger, peeled and finely chopped
- 3 cloves garlic, peeled and finely chopped
Method
Place the prepared vegetables in a large glass bowl.
Mix together all the brine ingredients. Stir to ensure the salt and sugar have dissolved. Pour over the vegetables. Chill for 3-4 days.
To serve, drain the vegetables.
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Preparation 30 minutes Total 30 minutes -
Energy 679 kcal/serving Fat 0.35 g/serving Carbohydrates 120.91 g/serving Glycaemic Index 49 Glycaemic Load 59.79 
Serving suggestion
Cook's tip
unable to find it, simply substitute turnip instead. The longer the vegetables sit in the brine the stronger and saltier they become. Drained vegetables will keep in a covered bowl for up to 2 weeks. unable to find it, simply substitute turnip instead
| Per portion | Per 100g | Men | Women | |
|---|---|---|---|---|
| Energy (kj) | 2918 | 80.4 | 10475 | 8350 |
| Energy (kcal) | 679 | 18.7 | 2500 | 2000 |
| Protein (g) | 24.7 | 0.68 | ||
| Carbohydrate (g) | 135 | 3.74 | 345 | 275 |
| Fat (g) | 12.7 | 0.35 | 95 | 70 |
| Fat (saturated) (g) | 3.70 | 0.10 | ||
| Fibre (g) | 16.0 | 0.44 | ||
| Sodium (mg) | 20436 | 562 | ||
| Salt (equivalent) (g) | 51.1 | 1.41 | 7 | 5 |
| Per Portion | Per 100g | RDA | |
|---|---|---|---|
| Vitamin A (µg) | 7303 | 201 | 800 |
| Vitamin B-12 (µg) | 0.00 | 0.00 | 1 |
| Vitamin B-6 (mg) | 2.52 | 0.07 | 2 |
| Vitamin C (mg) | 374 | 10.3 | 60 |
| Vitamin D (µg) | 0.00 | 0.00 | 266 |
| Vitamin E (mg) | 2.18 | 0.06 | 10 |
| Zinc (mg) | 4.66 | 0.13 | 15 |
| Calcium (mg) | 555 | 15.3 | 800 |
| Folate (mcg) | 655 | 18.0 | 200 |
| Iron (mg) | 7.29 | 0.20 | 14 |
| Magnesium (mg) | 316 | 8.72 | 300 |
| Niacin (mg) | 17.1 | 0.47 | 18 |
| Pantothenic acid (mg) | 4.13 | 0.11 | 6 |
| Riboflavin (mg) | 0.80 | 0.02 | 1.6 |
| Phosphorous (mg) | 727 | 20.0 | 800 |
| Thiamin (mg) | 0.85 | 0.02 | 1.4 |
This recipe is:
- Low in fat
Demi-veg- Vegetarian
- Vegan
Citrus free
Corn-free
Cow-dairy free
Dairy free
Egg free
Gluten free
Peanut free
Shellfish free
Wheat free
What the text colours mean:
- Low in fat
- High in fibre
- Rich source
- Known source
This recipe is estimated to provide the nutritional content shown alongside.
The following ingredients were not included in the calculations because their contribution to nutrition is negligible or unavailable
IMPORTANT: You should consult a doctor before making any significant dietary changes. The information presented here or made available through this website is intended as a guide to help you plan a healthy diet. It is not intended to replace or substitute for the services of trained health professionals.
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