Maggie's Farm

A re-post:

I like this refreshingly hot, crunchy Chinese pickled salad in the summer. Here's how I make it:

Peel and then cut some raw turnips (real turnips) into small (1/2 inch) bite-sized chunks. Same with some carrots. I cut them in irregular shapes. Some cauliflower chunks. Being a turnip person, I make it about 50% turnip. Chopped cabbage, too, if you want.  Blanch them all for a couple of minutes (separately, in order of color, or you will end up with orange cauliflower).

If you want (unpeeled) raw cucumber chunks in it to add color and fun, great, but add those chunks at the last minute before serving because soggy cucumbers are not good.

Mix a bottle of clear vinegar with some salt and a teaspoon or three of sugar (to taste). Toss in some of those very hot dried red Chinese peppers, also some red pepper flakes and/or fresh jalapheno slices, and some thin slices of fresh ginger root. It's OK without the ginger too.

Throw the roots and vegetables in a garbage bag or bowl with the mixture, cover, refrigerate 8-24 hrs, stirring it up occasionally. It should be meaningfully spicy. Strain and serve refrigerator-cold.