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

Hey everyone, it is Brad, welcome to our recipe site. Today, I’m gonna show you how to prepare a special dish, fermented spring onions and cabbage thai style 🥬🌶. One of my favorites. This time, I will make it a bit tasty. This is gonna smell and look delicious.

Great recipe for Fermented spring onions and cabbage Thai style 🥬🌶. Let's learn how to ferment !! Me and Sally made this on Cookpad UK IGTV live this morning. Sally made fermented coleslaw style and I made this Fermented spring onion and cabbage.

Fermented spring onions and cabbage Thai style 🥬🌶 is one of the most favored of current trending foods on earth. It’s easy, it’s quick, it tastes delicious. It is enjoyed by millions daily. They’re nice and they look wonderful. Fermented spring onions and cabbage Thai style 🥬🌶 is something that I have loved my whole life.

To get started with this particular recipe, we must prepare a few ingredients. You can have 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. Make ready 500 g spring onions
  2. Get 100 g cabbage
  3. Take Dry red chilli
  4. Take About 2.5g salt
  5. Get 300 g Water (from rinse of your rice)
  6. Get jar Clean

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. Sure enough, in my opinion anyway, the lacto-fermented red onions were MUCH tastier.

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.

I knew right away I had to try the lacto-fermented version. Sure enough, in my opinion anyway, the lacto-fermented red onions were MUCH tastier. Simple and quick are exactly the words that can be used to describe this week's ferment — pickled (lacto-fermented) onions. I don't really think that I've made a ferment that is easier than this. Instructions: To prepare brine, dissolve salt in water.

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