Author Topic: Chinese pickled red cabbage and ginger  (Read 27450 times)

Online judydawn

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Re: Chinese pickled red cabbage and ginger
« Reply #15 on: August 13, 2012, 02:55:27 pm »
 :D :D Looking forward to catching up at the retreat, that will have to do for now Chookie.
Judy from North Haven, South Australia

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Offline obbie

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Re: Chinese pickled red cabbage and ginger
« Reply #16 on: January 04, 2013, 07:46:30 am »
will try, have the red cabbage and ginger, thanks
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mcmich

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Re: Chinese pickled red cabbage and ginger
« Reply #17 on: April 04, 2013, 08:49:02 am »
Chookie, at your suggestion I cut up more cabbage and reused the marinade from the previous batch.
Perfect!! What does amaze me is that it doesn't cook the cabbage. This last batch I made in January and the cabbage is still crispy. The flavours of the marinade have intensified a little bit and it is so yummy.  :D

Offline goldfish

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Re: Chinese pickled red cabbage and ginger
« Reply #18 on: April 04, 2013, 09:00:23 am »
How did I miss this one! Printed off and will try the next couple of days!!  Thanks, Chookie! :-*

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Re: Chinese pickled red cabbage and ginger
« Reply #19 on: April 04, 2013, 09:32:19 am »
Yummo with schnitzel GF and as the salad in a chicken schnitzel burger.  :D

Offline goldfish

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Re: Chinese pickled red cabbage and ginger
« Reply #20 on: April 04, 2013, 09:43:29 am »
Thanks Mich - will definitely try the burgers - and the schnitzel!! :D

Offline Bedlam

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Re: Chinese pickled red cabbage and ginger
« Reply #21 on: December 15, 2014, 12:22:01 am »
Chookie, is this something that improves with time in the fridge or should you aim to make just a day or so before needed?
Denise

Offline achookwoman

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Re: Chinese pickled red cabbage and ginger
« Reply #22 on: December 15, 2014, 02:06:22 am »
Chookie, is this something that improves with time in the fridge or should you aim to make just a day or so before needed?

Bedlam, I think it would keep for as least a week.  But mine never lasts this long.

Offline MEP

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Re: Chinese pickled red cabbage and ginger
« Reply #23 on: December 15, 2014, 04:32:58 am »
This sounds great. I love anything pickled. Only dilemma is I don't really care for ginger. Would it be as good if ginger was omitted from the recipe? Love Belinda Jeffery's recipes.
From Perth WA

Offline achookwoman

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Re: Chinese pickled red cabbage and ginger
« Reply #24 on: December 15, 2014, 07:37:25 pm »
I love ginger so think this makes this recipe.   That said,  there is no reason why you couldn't leave it out.  I would probably then up the chilli.

Offline Bedlam

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  • Denise - Mandurah WA
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Re: Chinese pickled red cabbage and ginger
« Reply #25 on: December 15, 2014, 09:32:21 pm »
Thanks Chookie, I thought it would be a different addition to our Christmas table this year.
Denise

Offline MEP

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Re: Chinese pickled red cabbage and ginger
« Reply #26 on: December 15, 2014, 09:37:06 pm »
Thanks Chookie. I will  try without ginger but add garlic. Will report back on what it's like. Thanks for posting the recipe.
From Perth WA

Offline Wonder

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Re: Chinese pickled red cabbage and ginger
« Reply #27 on: December 15, 2014, 11:14:39 pm »
Chookie, McMich seems to have kept hers for a couple of months would that be correct? I love the sound of this but would be the only one eating it.

Offline achookwoman

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Re: Chinese pickled red cabbage and ginger
« Reply #28 on: December 16, 2014, 06:27:19 am »
Chookie, McMich seems to have kept hers for a couple of months would that be correct? I love the sound of this but would be the only one eating it.
Wonder,  certainly looks like it.

Offline Bedlam

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  • Denise - Mandurah WA
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Re: Chinese pickled red cabbage and ginger
« Reply #29 on: December 19, 2014, 01:32:48 pm »
We enjoyed this very much.  One of my staff asked for the recipe.  The ginger gives it a lovely freshness.  Thanks Chookie.
Denise