Ingredients:
- 1 large Chinese cabbage, about 4 lb (2 kg);
- 1 large jicama, about 2 lb (1 kg);
- 10 Persian cucumbers, or 3 English cucumbers, about 1 1/2 lb (0.75 kg);
- 10 - 12 spicy Thai peppers, clean and split;
- 2 cups (480 ml) Japanese rice vinegar or enough to cover the cabbage;
- 1/2 cup cane sugar, adjust to taste.
Recipe:
Make about four 24 oz jars
- Clean and cut Chinese cabbage;
- Get rid of water, either put in salad spinner or pad dry;
- Clean and skin jicama and cut 3/8” (0.5 cm) slices;
- Clean and skin Persian cucumbers and cut 3/8” (0.5 cm) slices in 30˚ angle;
- Add Japanese rice vinegar to a medium sauce pan over medium heat;
- Slowly add cane sugar until it dissolves, adjust for taste;
- Turn off heat and add spicy Thai peppers;
- Set aside and let it cool;
- Layer Chinese cabbage, jicama and Persian cucumbers;
- Top with cool down spiced Japanese rice vinegar;
- Cover and refrigerate for a week or more.
1 week later
- Put spicy pickled cabbages in jars;
- Press down to fit until it is full;
- Cover and ready to give away.