Friday, March 22, 2013

Asian Pickled Cabbage

1 head green cabbage
1 large carrot
2 red chili peppers
1 C rice vinegar 
½ C sugar
1  1½" knob fresh ginger
1 Tbls kosher salt

Peel and thinly slice ginger. In medium saucepan, bring the rice wine vinegar, sugar, sliced ginger, and salt to a boil over medium-high heat. Once it comes to a boil, turn off heat and set aside.

Slice or chop the cabbage, discarding the core. Peel carrot; using vegetable peeler, shave remaining carrot into long slivers, then cut slivers in 2" lengths. Seed and dice the chili peppers. Combine cabbage, carrots, and peppers in a large bowl. Using a mesh strainer, pour the warm vinegar mixture over cabbage salad, straining out ginger; toss until thoroughly coated. Refrigerate at least 4 hours, tossing occasionally, or overnight.

The cabbage will wilt and release liquid in the process of chilling. Use a slotted spoon when serving.

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