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Pickled Cabbage

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Pickled Cabbage

Features:
  • Veg
Cuisine:
    • 40 mins
    • Serves 5
    • Medium

    Ingredients

    How to make Pickled Cabbage

    1. Combine cabbage, carrots and ¼ cup salt.
    2. Top the vegetables with a heavy object and marinate in the refrigerator.

    Note: This process helps remove excess liquid and ensure the vegetables stay crunchy, but don’t marinate for too long or the vegetables will be too salty.

    1. Combine water and sugar in a small pot.
    2. Bring to a boil and turn off the heat. Stir in the remaining salt and vinegar. Let the liquid cool completely.
    3. Squeeze out any extra liquid before transferring the pickled mixture in a clean glass or ceramic container.
    4. Mix in the smashed garlic and whole fresh chili peppers.
    5. Pour the cooled vinegar-sugar mixture on top.

    Note: ensure that the vegetables are completely submerged.

    1. Cover and refrigerate for 24 hours.
    2. Serve either chilled or at room temperature.

    Note: If you have any leftovers, keep Asian Pickled Cabbage stored in the pickling liquid.

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