This sweet and sour pickled cabbage is a traditional condiment in Taiwan. There's no oil and just a hint of chili for a very mild spice kick. And for those in the know, it's also a staple and must-have side with stinky tofu. Green cabbage, readily available in most supermarkets, works great for this recipe. But if you can find "Taiwan" green cabbage in an Asian market, I'd go with that. Very refreshing and yum!
INGREDIENTS:
1 large head (2 lbs.) green cabbage, preferably Taiwan cabbage, if you can find it
1 large carrot, peeled and julienned
2 tbsp. salt
2 tbsp. sugar
1 Fresno or other red chili, seeded and thinly sliced
1 cup rice vinegar
1/2 cup sugar
2 cups water
1. Slice the cabbage in half, core and cut into bite-sized pieces (about 2" x 2"); place into a colander; rinse, drain well and place into a bowl, along with the julienned carrots.
2. Add 2 tbsp. salt and 2 tbsp. sugar to the cabbage-carrot mixture; stir well and let marinate for 30 minutes to 1 hour.
3. In the meantime, place 1 cup of rice vinegar, 1/2 cup sugar and 2 cups water into a pot; heat over medium until the sugar has dissolved; turn off heat and set aside until completely cooled.
4. Squeeze out all excess water from the cabbage-carrot mixture and return to the bowl; add the sliced Fresno chili and the reserved vinegar-sugar water; stir well to combine.
5. Pour the cabbage mixture into mason jars, seal and refrigerate, at a minimum, overnight, before using. Will keep in the refrigerator for 2-3 weeks.
Served with stinky tofu
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