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Chinese pickle
 
 
8 ServingsPTM4.340 min

Chinese pickle


Cucumber, carrot, spring onions and kohlrabi potted in rice vinegar with ginger, red pepper, garlic and star anise

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Directions

  1. Halve the cucumber in the length and remove the seed lists. Cut all vegetables into narrow strips, all of about the same length.
  2. Before the pickle, bring all ingredients (the rice vinegar, sugar, water, ginger, garlic, star anise and red pepper), except the vegetables, to the boil.
  3. Remove from heat and allow to cool. Put the vegetables in a large pot or several small pots. Pour the liquid over the vegetables and cover.
  4. You can already eat it now, but if you leave it longer, it will only get better.


Nutrition

45Calories
Sodium0% DV10mg
Fat14% DV9g
Protein2% DV1g
Carbs3% DV9g
Fiber8% DV2g

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