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Hey everyone, I hope you are having an incredible day today. Today, we’re going to make a distinctive dish, fermented spring onions and cabbage thai style 🥬🌶. One of my favorites food recipes. For mine, I will make it a little bit unique. This will be really delicious.
Fermented spring onions and cabbage Thai style 🥬🌶 is one of the most favored of recent trending meals in the world. It is appreciated by millions daily. It’s simple, it is quick, it tastes yummy. Fermented spring onions and cabbage Thai style 🥬🌶 is something that I’ve loved my whole life. They’re fine and they look wonderful.
Homemade fermented cabbage is simple to make, it is healthy, and tastes yummy with a tangy and crunchy texture. All you require is some salt and cabbage, and a big size jar that you need for fermentation. Simple and quick are exactly the words that can be used to describe this week's ferment — pickled (lacto-fermented) onions.
To get started with this particular recipe, we must first prepare a few ingredients. You can cook fermented spring onions and cabbage thai style 🥬🌶 using 6 ingredients and 6 steps. Here is how you cook it.
The ingredients needed to make Fermented spring onions and cabbage Thai style 🥬🌶:
- Get 500 g spring onions
- Make ready 100 g cabbage
- Get Dry red chilli
- Prepare About 2.5g salt
- Take 300 g Water (from rinse of your rice)
- Take jar Clean
The spring onion oil needs to be made a day in advance so it has time to strain. I ask because the reason I made lacto-fermented red onions for the first time was because a friend had made pickled onions using vinegar and sugar. They were OK but the taste of vinegar was quite apparent. I knew right away I had to try the lacto-fermented version.
Instructions to make Fermented spring onions and cabbage Thai style 🥬🌶:
- 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.
Sure enough, in my opinion anyway, the lacto-fermented red onions were MUCH tastier. Fry cabbage and onions in bacon fat instead of butter, and top with crumbled bacon bits when done. Instructions: To prepare brine, dissolve salt in water. If spicy cabbage isn't your bag, then here's a delicious alternative that will be loved even by the less adventurous fermenter. I like to eat these in cheese sandwiches, on the side of a curry, or.
So that’s going to wrap this up with this special food fermented spring onions and cabbage thai style 🥬🌶 recipe. Thank you very much for your time. I’m sure you can make this at home. There is gonna be more interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!
