Pickled cabbage

Pickled cabbage

Dưa muối

By
From
Real Vietnamese Cooking
Makes
900 g
Photographer
Michael Fountoulakis

Ingredients

Quantity Ingredient
2 carrots, thinly sliced
1/4 cabbage, thinly sliced
2 tablespoons salt
2 tablespoons sugar
125ml rice vinegar
3cm fresh ginger, finely chopped
2 long red chillies, seeded and finely chopped
4 garlic cloves, roughly chopped

Method

  1. Put the carrot and cabbage in a bowl and cover with cold water. Add the salt and leave to sit for 30 minutes. Drain the vegetables and return to the bowl.
  2. In another small bowl, combine the sugar and vinegar. Stir until the sugar has completely dissolved, then add the ginger, chilli and garlic.
  3. Pour the pickling liquid over the vegetables and evenly mix through.
  4. Store in an airtight container in the refrigerator for 24 hours before use.
  5. This pickle will keep for up to 2 weeks in the refrigerator.
Tags:
Real Vietnamese Cooking
Andreas
Pohl
Tracey
Lister
KOTO
Vietnam
Vietnamese
Asian
Asia
South
East
Southeast
South-east
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