Cheap, easy and delicious, you can keep the vegetables in an air tight jar in your fridge for a few weeks.
225g Chinese Leaves
2 Fresh Chinese Chillis (don't use Bird's Eye - too spicy)
225g Carrots (peeled)
300g Turnips (peeled)
2 tablespoons Ginger
2 tablespoons Garlic
50ml Rice Wine
50ml Rice Wine Vinegar
1.5 litres Water
Don't feel constrained by the measurments, you can do it by eye and just keep checking the taste is right.
Prepare all the veg - cut the carrots, turnip and washed Chinese leaves into 1inch chunks. Thinly slice fresh chillis, keep the seeds.
Mix all teh pickling ingredients in a large bowl, put the veg in and cover. Let it sit in the fridge for 3-4 days (longer=saltier and spicier so you decide). Drain the veg and rinse well in cold water before putting into an airtight jar. Keep in the fridge for 2-3 weeks.
Serve as a side or just snack on them whenever you feel peckish.