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Pickled Chinese Cabbage
Asianfood-recipes : various delicious Asian cuisines around Asean region.
400g Chinese cabbage
1 tablespoon salt
3 teaspoons sugar
1 red chili, seeded and thinly sliced (optional)
Method :
Remove the core of the cabbage, making sure the cabbage remains in one piece. Wash well, shake to remove excess water and squeeze as much liquid from the cabbage as possible. Pat dry with kitchen towel. Cut cabbage into several 3cm sections widthways.
Rub half of the salt, sugar and chili into the sections of cabbage. Sprinkle a little salt and sugar in the base of a plastic bowl and stand each section of cabbage upright, side by side. Top with remaining salt, sugar and chili, if using, and cover with a lid. Place a heavy weight on top to weigh the cabbage down and let stand overnight or for 1 day in cool place or in the refrigerator.
To serve, rinse the cabbage leaves well, cut into bite-sized and arrange on a plate or in a shallow bowl.
