1 tablespoon sea salt
1 liter distilled white vinegar
20 shallots, peeled
20 cloves garlic, peeled
6 tablespoons oil
2 tablespoons sugar
4 tablespoons sesame seeds, lightly
200g finely chopped roasted peanuts
350g onions or shallots
150g ginger, peeled
10 dried chilies, soaked until soft
50g fresh turmeric, peeled
Peel cucumbers and halve lengthwise.
Scrape out core, taking care to remove every bit of the soft "jelly"
or the cucumber may rot before it dries. Cut cucumber and carrot
into thick 5-cm (2-in) lengths, and slice cabbage into 2-cm-wide
(1-inch) strips. Separate cauliflower into small florets.
Spread vegetables out on a large tray and sprinkle with salt.
Let stand in the sun for two days, until they are dry to the touch and
just slightly shriveled. Bring vinegar and water to the boil in
a deep pot. Blanch vegetables, shallots and garlic cloves, a
small batch at a time, until they plump up again - it should take only
several seconds per batch. Remove with a slotted spoon and
transfer to a clean bowl. There should be very little liquid
left at the end. Grind spice paste ingredients until fine.
Heat oil in a wok over medium heat and fry spice paste until fragrant,
7 to 8 minutes. Toss well with remaining blanching liquid,
vegetables, sugar, sesame seeds and peanuts and transfer to two
sterilized or very clean, dry screwtop jars. Store in the
fridge; let stand at least three days before serving as a side dish.