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To make an unforgettable Fermented spring onions and cabbage Thai style 🥬🌶, below are the components required:
- Prepare 500 g of spring onions.
- Take 100 g of cabbage.
- Take of Dry red chilli.
- Get of About 2.5g salt.
- Use 300 g of Water (from rinse of your rice).
- Provide jar of Clean.
After preparing the components, next you are ready to cook your appetizing Fermented spring onions and cabbage Thai style 🥬🌶 by following the procedures on this section:
- Clean and cut off the roots bit of spring onions. Place them in a big mixing bowl and add about 1 tsp of salt, squeeze them lightly. Leave it for about 10 min until the slimy thing come out of the spring onion. Rinse it out with clean water and squeeze the water out..
- Cut up your cabbage into small chunks. Place them in another mixing bowl and add about 1 tsp of salt, squeeze them lightly. Leave it for about 10 min until water come out. Rinse it out with clean water and squeeze the water out..
- Add both spring onion and cabbage together and weigh them (you need to take away the bowl weigh to get the nett weigh of your veggies).
- Put spring onions and cabbage in the jar until it filled up. Add water that you soak your rice on into the jar until water covered your veggies. Then pour that water out onto a bowl or jug, then weigh the net weigh of the water. Then you need to add up weight of your veggies (600g) and water(300) together and times.25 and you will have the result of amount of salt you need to add in the water (900 x 0.25 = 225 so I will add 2.5g) Add 2.5 g of salt in the water and mix well..
- Pour salt water back into the jar, I add some red dry chilli in too to give some spiciness and they does look nice in the jar. Use some weight put it on the top and close the lid lightly (not too tight).
- Keep in warm place for 3-5 days. Once they become pickled keep it in the fridge. You can keep them for months..
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Recipe : Fermented spring onions and cabbage Thai style 🥬🌶
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