Wombok & cucumber pickles


Quarter of a wombok

Half a cucumber

2 tablespoons of sugar

1 table spoon of salt

1 teaspoon of chicken stock

2 teaspoons of sesame oil

Cut the wombok and cucumber into small pieces.

Put vegies into a ziplock or freezer bag.

Add 2 tablespoons of sugar, 1 tablespoon of salt, 2 teaspoons of sesame oil and 1 teaspoon of chicken stock.

Zip up the bag and shake for 1 minute. Place into a plastic container.

Leave in the fridge for at least 30 min.

It's ready to eat!

You can also add sliced carrot and daikon (white radish),

This will last in the fridge for a week. It tastes even better if you let it 'sleep' over night.