Cabbage Pickles Recipe
Ingredients
| 1 large head celery cabbage (one small head regular white cabbage | ||
| Salt | To Taste | |
| 4 green onions and tops | ||
| 1 large clove garlic, minced | ||
| 1 dried hot red chile (about 2-inches long), crushed | ||
| 1 teaspoon grated fresh ginger root | ||
Directions
Cut cabbage in pieces 1-inch long and 1-inch wide.
Sprinkle 2 tablespoons salt on, mix well, and let stand 15 minutes.
Cut green onions and tops in 1 1/2-inch lengths, then cut lengthwise in thin slices.
Wash salted cabbage three times with cold water; add the onions, garlic, chile, ginger, 1 tablespoon salt, and enough water to cover; mix well.
Cover and let stand for a few days.
Taste mixture every day.
When it is acid enough, cover and refrigerate up to 2 weeks.
Sprinkle 2 tablespoons salt on, mix well, and let stand 15 minutes.
Cut green onions and tops in 1 1/2-inch lengths, then cut lengthwise in thin slices.
Wash salted cabbage three times with cold water; add the onions, garlic, chile, ginger, 1 tablespoon salt, and enough water to cover; mix well.
Cover and let stand for a few days.
Taste mixture every day.
When it is acid enough, cover and refrigerate up to 2 weeks.
Chef
