Hey everyone, it is me, Dave, welcome to my recipe page. Today, I’m gonna show you how to make a distinctive dish, fermented spring onions and cabbage thai style š„¬š¶. It is one of my favorites food recipes. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.
Great recipe for Fermented spring onions and cabbage Thai style š„¬š¶. 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 š„¬š¶ is one of the most favored of recent trending meals in the world. It’s simple, it is quick, it tastes yummy. It’s appreciated by millions daily. Fermented spring onions and cabbage Thai style š„¬š¶ is something which I’ve loved my whole life. They are nice and they look wonderful.
To get started with this particular recipe, we have to first prepare a few ingredients. You can cook fermented spring onions and cabbage thai style š„¬š¶ using 6 ingredients and 6 steps. Here is how you cook that.
The ingredients needed to make Fermented spring onions and cabbage Thai style š„¬š¶:
- Take 500 g spring onions
- Take 100 g cabbage
- Prepare Dry red chilli
- Prepare About 2.5g salt
- Prepare 300 g Water (from rinse of your rice)
- Make ready jar Clean
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. 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.
Instructions to make Fermented spring onions and cabbage Thai style š„¬š¶:
- 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.
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. Simple and quick are exactly the words that can be used to describe this week's ferment ā pickled (lacto-fermented) onions. I don't really think that I've made a ferment that is easier than this. Onions, salt, filtered water, and some brine from your fermented garlic (and/or whey if you're using it).
So that’s going to wrap it up for this special food fermented spring onions and cabbage thai style š„¬š¶ recipe. Thanks so much for your time. I am confident you can make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
