Fermented spring onions and cabbage Thai style 🥬🌶
Fermented spring onions and cabbage Thai style 🥬🌶

Hey everyone, hope you’re having an incredible day today. Today, we’re going to make a special dish, fermented spring onions and cabbage thai style 🥬🌶. One of my favorites food recipes. This time, I will make it a little bit unique. This is gonna smell and look delicious.

Layer cabbage with carrots and spices in jars. 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.

Fermented spring onions and cabbage Thai style 🥬🌶 is one of the most well liked of current trending foods on earth. It is enjoyed by millions every day. It’s easy, it is quick, it tastes yummy. Fermented spring onions and cabbage Thai style 🥬🌶 is something which I’ve loved my whole life. They’re fine and they look fantastic.

To begin with this particular recipe, we have to 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 can achieve that.

The ingredients needed to make Fermented spring onions and cabbage Thai style 🥬🌶:
  1. Take 500 g spring onions
  2. Prepare 100 g cabbage
  3. Take Dry red chilli
  4. Make ready About 2.5g salt
  5. Make ready 300 g Water (from rinse of your rice)
  6. Prepare jar Clean

A classic British vegetable is given a Chinese twist thanks to a trio of dressings in Larkin Cen's simple vegan side dish. The vibrant spring onion and fiery chilli oils are paired with blitzed fermented tofu, which has a salty, slightly sweet and cheesy flavour that provides a creamy finish to the plate. The spring onion oil needs to be made a day in advance so it has time to strain. Instructions: To prepare brine, dissolve salt in water.

Steps to make Fermented spring onions and cabbage Thai style 🥬🌶:
  1. 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.
  2. 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.
  3. 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)
  4. 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.
  5. 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)
  6. Keep in warm place for 3-5 days. Once they become pickled keep it in the fridge. You can keep them for months.

You can buy it at most Isaan food stalls here across Thailand, and its called Pak Dong in Thai. The usual vegetables added are mustard leaf stems and spring onions and sometimes whole chillis. Fry cabbage and onions in bacon fat instead of butter, and top with crumbled bacon bits when done. 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.

So that is going to wrap it up for this exceptional food fermented spring onions and cabbage thai style 🥬🌶 recipe. Thanks so much for reading. I am confident that you can make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!