Spicy Scrap Pickle

This pickle is a bit of a cheat’s kimchi. It’s a great way to quickly transform scraps or vegetables that need using up. Use on noodle and rice dishes, in burgers or omelettes, or finely chopped in dressings.

INGREDIENTS

2 cups finely sliced scraps eg broccoli stalks, sprouting onions, cauliflower

1 cup grated carrot 1 shallot or small red onion, finely sliced 1 teaspoon table salt 2 tablespoons Korean red pepper flakes (gochugaru) or 1 teaspoon chilli flakes ½ teaspoon cayenne pepper 1 tablespoon sesame oil 2 cups rice wine vinegar 2 cups water ½ cup raw sugar

METHOD

Place vegetables in a large bowl. Sprinkle with salt, red pepper flakes, cayenne pepper and sesame oil and use your hands to mix, coating the vegetables. Transfer marinated vegetables to a 1-litre-capacity jar. Heat vinegar, water and sugar together in a pot over a high heat. Bring to a simmer then remove from heat and pour over vegetables in jar. Leave to cool before sealing. Store in the fridge.