- Cut Nozawana into 4cm long pieces.
- Place cut vegetable into plastic seal bag and mix with ingredients. Remove air from the seal bag by rubbing out any air pockets until plastic clings tightly to the packed vegetables. Alternatively, you can place vegetables in a glass pot/jar and put a heavy bowl on top of the greens to keep them down and immersed in the pickling ingredients.
- Place plastic seal bag in a bucket. Place heavy items on bag to prevent vegetables from floating. The pickled vegetables can be served after 24 hrs. Leave to pickle up to 2 weeks for more flavour.
- Always use clean, dry utensils when taking the pickles out to serve to avoid contamination. Store pickles in refrigerator after you start consuming them or after you open the jar.