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–+ servings
Total Time :25 minutes
Servings: 10
  • Large colander
  • Cutting board
  • Chef's knife
  • Medium saucepan
  • Glass jar(s) with airtight lids

INGREDIENTS
 

  • ½ head cauliflower
  • ¼ head green cabbage
  • 3 carrots
  • 2 sweet bell peppers, 1 red, 1 green
  • 2 kohlrabies
  • 2 hot red chili peppers
  • 4 garlic cloves
  • 2 small cucumbers, optional

Brine:

  • 5 cups water
  • 4 cups white vinegar, 5%
  • 1 tablespoon salt
  • 1 cup sugar, or to taste
  • 1 tablespoon freshly grated ginger

To serve:

  • Toasted sesame seeds
  • Sweet chili sauce

INSTRUCTIONS

  • Wash all the vegetables thoroughly. Cut the cauliflower into small florets, shred the cabbage, and slice the carrots, bell peppers, kohlrabi, cucumbers (if using), and chili peppers into thin strips or rounds. Slice the garlic cloves. Set all the vegetables in a large colander and let them drain well.
  • In a medium saucepan, combine the water, vinegar, salt, sugar, and grated ginger. Bring to a boil, then stir until the sugar is completely dissolved. Turn off the heat and let the brine cool for about 10 to 15 minutes. It should be warm but not hot when poured over the vegetables.
  • Sterilize a large glass jar or several smaller jars with airtight lids by pouring in boiling water. Let sit for 1 minute, then pour the water out and let them air-dry briefly.
  • Pack the cut vegetables tightly into the jars, layering if desired for color contrast. Pour the warm brine over the vegetables until fully submerged. Tap the jars gently to release any trapped air bubbles. Seal tightly with the lids.
  • Let the jars sit at room temperature for 2 hours, then transfer to the refrigerator. The pickles are ready to eat the next day, but their flavor will deepen after a few days in the fridge.
  • Serve chilled, topped with sesame seeds and a drizzle of sweet chili sauce.