<SWEET AND SOUR PICKLED CABBAGE>

⭐ Quick Summary

A bright, refreshing sweet-and-sour Japanese-style pickled cabbage made with ginger, chili flakes, and a simple vinegar marinade.This light, crunchy side dish pairs beautifully with rice bowls, bentos, or any balanced Japanese-style meal.

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< SWEET AND SOUR PICKLED CABBAGE >

＜Yield> 6 servings

<Prep time> 10 minutes (not including resting time)

<Cook time> 3 minutes

<Ingredients>

5 cups (550g) cabbage, shredded

1 cup carrot, Julienne

¼ cup ginger, shredded

1½ tablespoons Toasted sesame oil

1 teaspoon chili flakes

Marinade

5 tablespoons rice vinegar

3 tablespoons sugar

2/3 teaspoon salt

<Directions>

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.

<Storage time>

Store in an air tight container in the fridge for up to 5 days.

<Recommended side dish>

VEGAN MISO ONIGIRI/ RICE BALL

🌸 Gentle Note from Miwa 

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2021/ 04/17 MIWA