SHOPPING LIST: Cooking Skills: Vegetables 2, Chapter 6 (Pickling and Fermenting)

Clean glass jars with lids, a small clean jar or fermenting weight, and kitchen scales that weigh in grams. Vinegar, salt, a white cabbage and plenty of vegetables. Wear gloves for the chilli paste.

Refrigerator pickled vegetables (4 portions)
[ ] 200 g mixed vegetables (carrot, cucumber, radish, cauliflower, green beans), cut thin
[ ] 150 ml white wine or cider vinegar
[ ] 150 ml water
[ ] 1 tbsp sugar
[ ] 1 tsp salt
[ ] 1 tsp mustard seeds or peppercorns
[ ] 1 garlic clove, sliced (optional)

Quick pickled red onions (6 portions)
[ ] 2 red onions, thinly sliced
[ ] 100 ml red wine vinegar or cider vinegar
[ ] 100 ml water
[ ] 1 tbsp sugar
[ ] 1 tsp salt
[ ] 1 bay leaf (optional)

Kimchi-style slaw (4 portions)
[ ] ½ Chinese leaf or white cabbage, shredded
[ ] 1 carrot, in matchsticks
[ ] 3 spring onions, sliced
[ ] 1 tbsp salt
[ ] 1 tbsp grated fresh ginger
[ ] 2 garlic cloves, grated
[ ] 1 tbsp chilli flakes (gochugaru, if you can find it)
[ ] 1 tbsp soy sauce
[ ] 1 tsp sugar
[ ] 1 tbsp rice vinegar

Sauerkraut (10 portions)
[ ] 800 g small white cabbage (about 800 g after removing the outer leaves and core)
[ ] 16 g salt (about 2% of the cabbage weight)
[ ] 1 tsp caraway seeds (optional)

For the experiments
[ ] Extra carrots and onions
[ ] A second jar of a different size
[ ] A second cabbage for the jar-size test