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Cabbage Pickles

Flavors.of.Asia's picture
  Celery cabbage/One small head regular white cabbage 1 Large
  Salt To Taste
  Green onions and tops 4
  Garlic clove 1 Large, minced
  Dried hot red chile 1 , crushed (About 2 Inches Long)
  Grated fresh gingerroot 1 Teaspoon

Cut cabbage in pieces 1-inch long and 1-inch wide.
Sprinkle 2 tablespoons salt on, mix well, and let stand 15 minutes.
Cut green onions and tops in 1 1/2-inch lengths, then cut lengthwise in thin slices.
Wash salted cabbage three times with cold water; add the onions, garlic, chile, ginger, 1 tablespoon salt, and enough water to cover; mix well.
Cover and let stand for a few days.
Taste mixture every day.
When it is acid enough, cover and refrigerate up to 2 weeks.

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