Hey everyone, it is me, Dave, welcome to our recipe page. Today, I’m gonna show you how to make a special dish, fermented spring onions and cabbage thai style 🥬🌶. One of my favorites food recipes. This time, I’m gonna make it a bit unique. This will be really delicious.
Thai-style red curry pumpkin soup with prawns. This super-quick slaw is packed with flavor thanks to lots of fresh herbs and the lime-fish sauce dressing. Serve with Grilled Thai Chicken Breasts or seared salmon.
Fermented spring onions and cabbage Thai style 🥬🌶 is one of the most favored of current trending meals in the world. It’s enjoyed by millions daily. It is easy, it’s fast, it tastes yummy. Fermented spring onions and cabbage Thai style 🥬🌶 is something which I have loved my entire life. They are nice and they look wonderful.
To get started with this particular recipe, we must first prepare a few components. You can have 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 🥬🌶:
- Make ready 500 g spring onions
- Prepare 100 g cabbage
- Get Dry red chilli
- Make ready About 2.5g salt
- Make ready 300 g Water (from rinse of your rice)
- Take jar Clean
Chicken noodle soup served with rice noodles, bean sprouts, cabbage. Thai Mango Cabbage Wraps with Crispy Tofu and Peanut Sauce. Didn't have green onions so used finely chopped White and it was just as perfect. Thai-style cabbage slaw is a delicious Thai recipe usually served as a side dish.
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.
The overall cooking skill level is considered easy. Many Chinese restaurants will serve pickled cabbage as a complimentary appetizer. Pickled cabbage is sweet, sour and refreshing to wake up your taste buds. This soup truly unifies a host of favorite Thai tastes: sour, salty, spicy and sweet, all in one bowl. This is an authentic Thai delicacy that many locals are passionate about and which has spread around the world.
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