Vegetables are mixed with a very flavorful mix of spices and herbs that give you that spicy, sour, salty, sweet and umami at the same time. They are so delicious that you will find an excuse to eat this condiment with pretty much anything.
Soak dried chili in warm water for 15 minutes. Ground the roasted peanuts into fine pieces, not powder
Prepare the vegetables:
Cut the carrots and long beans into strips, about 2 inches long. Cut the cabbage into bite-size. Cut the pineapple into bite-size chunks. Half the cucumber and then scoop out the seeds. Halve again and cut into strips about 2 inches long
Sprinkle the cucumber with 1 teaspoon of salt and then toss to combine. Let them sit for 30 minutes while you prepare other things. After 30 minutes, you will see some liquid pooling in the bowl, Discard that and squeeze out as much liquid as possible. By removing the water, it makes the cucumber crunchy. Drain off the liquid and rinse the cucumber with water to get rid of salt. Pat the cucumber really dry with an absorbent paper towel
Bring a large pot of water to a boil and then blanch the long beans, cabbage, and carrots for about 3 minutes and then refresh in cold water. Spread them on a large tray and pat them really dry. The drier they are, the longer they will keep in the fridge
Cook the ground spices:
Place all ingredients for grinding in a blender. Blend into a paste. The oil should make it easy to get it done
Preheat a large wok or pan. Pour the blended ingredients in and saute until really fragrant, about 10 minutes. Add vinegar and sugar and stir fry until the sugar melts. Stir to combine everything. Turn off the heat. Stir in all the vegetables, sesame seeds, and ground peanuts. Toss to make sure they are coated in the spices
How to store:
Let them cool down in a pan or wok completely. Transfer to a large jar with a tight-fitting lid. Store in the refrigerator and let them pickle for 24 hours before serving. They can be kept in the fridge for about 1 month