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Prep Time: 30 Minutes Cook Time: 11520 Minutes |
Ready In: 11550 Minutes Servings: 4 |
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This a spicy pickled cabbage dish-very good. The original for this recipe came from Stocking Up I added more peppers, garlic, vinegar and radishes-I like it hot. Ingredients:
1 lb green cabbage |
1 large carrot |
1/2 lb white oriental radishes (about 4-5) |
3 scallions, sliced thin |
1/4 cup soy sauce |
1/2 cup water |
2 teaspoons honey |
4 teaspoons cider vinegar |
2 teaspoons grated fresh ginger |
4 -6 garlic cloves, minced |
3 -5 dried hot red chili peppers, split (2 inches long) |
Directions:
1. Slice the cabbage, carrot, and radishes thin and into 2 1/2 inch long strips.
2. Toss with the scallions and soy sauce and water.
3. Cover and let stand overnight at room temperature.
4. Drain liquid from the veg-save liquid and add honey and vinegar-whisk well.
5. Add the ginger, garlic and peppers to the veg and pack into a sterilized quart jar.
6. Pour liquid into jar and add water if needed to cover veg.
7. Cover loosely with a lid and let sit at room temp for 3-5 days.
8. You will see that the liquid will bubble and the flavor will be sour.
9. Now you want to refrigerate for about 4 days, the cabbage will become translucent and will be ready to serve at this point.
10. You can keep this in the fridge for 2 months.
11. Makes 1 quart.
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