Updated: Feb 2, 2022
< SWEET AND SOUR PICKLED CABBAGE >
＜Yield> 6 servings
<Prep time> 10 minutes (not including resting time)
<Cook time> 3 minutes
5 cups (550g) cabbage, shredded
1 cup carrot, Julienne
¼ cup ginger, shredded
1½ tablespoons Toasted sesame oil
1 teaspoon chili flakes
6 tablespoons rice vinegar
4 tablespoons granulated sugar
1 teaspoon salt
1. Shred the cabbage into 1cm thin strips. Thinly shred the ginger and cut the carrot into thin matchsticks. Into a large bowl add in the cabbage and carrots and sprinkle with salt. Massage in the salt and leave it for 15 minutes.
2. To a pan over low heat, add in the toasted sesame oil, ginger and chili flakes. Heat until fragrant over medium heat, approximately one minute. Add in the rice vinegar, sugar and salt. Once dissolved remove from heat and let the marinade come to room temperature.
3. Squeeze the carrots and cabbage from step 1 and then toss with the marinade (step 2). Let them marinate for 2 hours or overnight in the fridge.
<Miwa’s tips> ※Watch more on YouTube!
If your pickles are too sweet then reduce the sugar to 3½ tablespoons.
Store in an air tight container in the fridge for up to 5 days.
<Recommended side dish>
VEGAN MISO ONIGIRI/ RICE BALL
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