- 2 lb cabbage – hand-pulled into large pieces
- 2 carrots – cut into bite sized pieces
- ¼ cup salt + ½ tsp salt
- 2 cups water
- 1 cup Sugar
- 1 cup white vinegar
- 3 cloves garlic – smashed
- 2-3 fresh chili peppers
How to make Pickled Cabbage
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.
Note: ensure that the vegetables are completely submerged.
Note: If you have any leftovers, keep Asian Pickled Cabbage stored in the pickling liquid.