- 1 chinese leaf
- 250g radishes
- 1 small turnip
- 1tbsp salt
- ½ tbsp granulated sugar
- 750ml Pickling vinegar
- 4cm fresh ginger, sliced
Finely slice all of the vegetables then layer it in a bowl with salt, cover and leave to stand overnight.
The following day thoroughly rinse the vegetables, drain well and pat dry.
Combine the vinegar and sugar and stir to dissolve. Pack the vegetables into sterilised jars adding pieces of ginger here and there.
Pour over the vinegar until covered then put on the lids. Leave for a week before eating.