Green Sauce Pickled Vegetables

Name: Green Sauce Pickled Vegetables
Prep time: 1 h
Cook time: 4 h
Total time: 5 h
Ingredients: 500 g Cabbage (remove root, break off leaves, wash, drain, cut into 4 cm square pieces); 200 g Radish (remove ends, wash, cut into pieces slightly thinner than the cabbage); 100 g Chinese broccoli (trim, wash, use only the stems, cut into 4 cm long strips); 75 g Water celery (trim, wash, use only the stems, cut into 4 cm long strips); 10 g Rehydrated shiitake mushrooms (soak until soft, wash, squeeze dry, cut into scallion-like shreds); 5 g Rehydrated white fungus (soak until soft, wash, trim, cut into small pieces); 120 g Chestnuts (peel, wash, cut into thin slices); 120 g Scallion (remove skin and leaves, use only the white parts, cut into 4 cm long strips); 25 g Jujubes (soak, wash, remove pits, cut into 4 pieces); 1 Sweet persimmon (peel, cut into pieces the same size as the radish); 1 Pear (peel, cut into pieces the same size as the radish); 2 Garlic (peel, mince); 15 g Ginger (peel, mince); 25 g Pine nuts (wipe clean with a dry cloth); 250 g Soy sauce; 50 g Honey

Korean-style kimchi made by marinating an assortment of vegetables in soy sauce and honey, featuring vibrant color and a crisp texture.

5 hours

Medium

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Ingredients

Cabbage (remove root, break off leaves, wash, drain, cut into 4 cm square pieces) 500 g

Radish (remove ends, wash, cut into pieces slightly thinner than the cabbage) 200 g

Chinese broccoli (trim, wash, use only the stems, cut into 4 cm long strips) 100 g

Water celery (trim, wash, use only the stems, cut into 4 cm long strips) 75 g

Rehydrated shiitake mushrooms (soak until soft, wash, squeeze dry, cut into scallion-like shreds) 10 g

Rehydrated white fungus (soak until soft, wash, trim, cut into small pieces) 5 g

Chestnuts (peel, wash, cut into thin slices) 120 g

Scallion (remove skin and leaves, use only the white parts, cut into 4 cm long strips) 120 g

Jujubes (soak, wash, remove pits, cut into 4 pieces) 25 g

Sweet persimmon (peel, cut into pieces the same size as the radish) 1

Pear (peel, cut into pieces the same size as the radish) 1

Garlic (peel, mince) 2

Ginger (peel, mince) 15 g

Pine nuts (wipe clean with a dry cloth) 25 g

Soy sauce 250 g

Honey 50 g

Instructions

Step 1

Remove the root from the cabbage, break off the leaves, wash, drain, and cut into 4 cm square pieces. Remove the ends from the crisp radish, wash, and cut into pieces that are a little thinner than the cabbage pieces.

Step 2

First, take 100 g of soy sauce to marinate the cabbage and radish pieces. Because the radish absorbs the marinade faster than the cabbage, the cabbage should be added first, and the radish pieces should be added a little while later.

Step 3

Trim and wash the Chinese broccoli and water celery, use only the stems, and cut into 4 cm long strips. Soak the shiitake mushrooms in water until soft, wash, squeeze dry, and cut into scallion-shaped shreds.

Step 4

Soak the white fungus in water until soft, wash, trim, and cut into small pieces.

Step 5

Peel and wash the chestnuts, and cut into thin slices. Soak and wash the jujubes, remove the pits, and cut each into 4 pieces. Then peel the sweet persimmon and pear, and cut into pieces of the same size as the radish.

Step 6

Remove the skin and leaves from the scallion, take only the white parts, and cut into 4 cm long strips. Peel the garlic and ginger, and mince both. Wipe the pine nuts clean with a dry cloth.

Step 7

Combine all of the above ingredients with the soy sauce, honey, and some water, mix well, and transfer into a ceramic jar. Then add the soy sauce-marinated radish and cabbage. Let it stand for 4 hours so the flavor develops through fermentation, then cover with cabbage leaves. Take out as needed whenever you want to serve.