This kind of pickled cabbage is a fantastic, tangy appetizer. Or it could be included in other dishes. The cabbage doesn’t need to be cooked; simply store it in the refrigerator. It will last for about a week in the refrigerator.
| Prep Time: | 10 mins |
| Additional Time: | 1 day 20 mins |
| Total Time: | 1 day 30 mins |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- ½ medium head cabbage, shredded
- 2 tablespoons salt
- 2 cups white vinegar
- ¼ cup white sugar
Instructions
- Place cabbage into a large bowl. Sprinkle with salt and mix to distribute. Let stand for 20 minutes, mixing with your hands every few minutes.
- Pour out excess salt water from the cabbage. Add vinegar and sugar; mix well. Cover the bowl and refrigerate for 24 hours.
- Before refrigerating, you may add in more sugar or even some water if you want a sweeter or milder taste.
- Nutrition data for this recipe includes the full amount of brine. The actual amount of brine consumed will vary.
Reviews
Great, easy recipe. Also try out different vinegars such as rice or cider. Cider is robust and flavorful, rice is more delicate. I add some crushed red pepper in the brine and put a little Kadoya sesame oil on top of each serving. Instant asian salad.
Easy to make, I used a bit more sugar.