- 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.