< sweet and sour Cabbage pickle>
＜Yield> 6 servings
<Prep time> 10 mins ( not including resting time)
<Cook time> 3 mins
cabbage ( 550g) / 5 cups of shredded cabbage
shredded carrot 1 cup
shredded ginger ¼ cup
chili flakes 1 tsp
Toasted sesame oil 1 ½ tbsp
6 tbsp of rice vinegar
4 tbsp of sugar
1 tsp of salt
1; Shred cabbage into 1cm strips. Thinly shred carrot and ginger. Sprinkle 1
tsp of salt and massage, then leave it for 15mins.
2; To a pan on low heat, add toasted sesame oil, ginger and chili flakes. Let the aroma bloomed for 1min over mid heat. Add 6 tbsp of rice vinegar, 4 tbsp of sugar, and 1 tsp of salt. Once it’s dissolved, off the heat and let it come down to the room temperature.
3. Squeeze 1 and toss with marinade( process2). Leave it for 2hours or overnight.
<Miwa’s tips> ※Watch more on YouTube!
-if it’s too sweet, reduce the sugar to 3 ½ tbsp .
keep it in the air tight container in the fridge for 5 days.
<Recommended side dish>
VEGAN MISO ONIGIRI/ RICE BALL
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2021/ 04/17 MIWA