5Ingredients
100Calories
75Minutes

Ingredients

  • 1/2 pound chinese cabbage (white part only and preferably the tender stems from the heart)
  • 2 teaspoons kosher salt
  • 1 cup distilled white vinegar
  • 7 tablespoons sugar
  • 1 red chili pepper (Fresh, shredded fine)

Directions

  1. 1. Separate the leaves of the cabbage. Trim away the leafy part from the stems. (Reserve the leafy parts for use in salads, soups or stirfry dishes.) Cut stems crosswise into 2 inch sections. Cut these sections lengthwise with the grain into narrow matchstick strips. You should have about 8 cups of cabbage strips.
  2. 2. Put cabbage strips into a large mixing bowl. Sprinkle the salt over the cabbage and toss to mix. Set aside for 1 hour.
  3. 3. Wrap the cabbage in a dish towel and wring to remove much of the liquid.
  4. Return cabbage to the mixing bowl.
  5. 4. Put the vinegar and sugar in a small saucepan and bring to a boil. Pour over the cabbage. Cover and let stand for 30 minutes.
  6. 5. Strain the liquid from the cabbage and pour it back into the saucepan.
  7. Bring to a boil. Once again, pour the liquid over the cabbage. Cover and refrigerate the cabbage for 2 to 3 days. For a more intense flavor, refrigerate for as long as a week.
  8. 6. When ready to serve, take out the cabbage and pour off the excess liquid. Add the chili pepper. Toss to mix. Serve chilled.
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NutritionView more

100Calories
Sodium52%DV1240mg
Protein2%DV1g
Carbs8%DV23g
Fiber2%DV<1g

PER SERVING *

Calories100Calories from Fat
% DAILY VALUE*
Total Fat
Saturated Fat
Trans Fat
Cholesterol
Sodium1240mg52%
Potassium150mg4%
Protein1g2%
Calories from Fat
% DAILY VALUE*
Total Carbohydrate23g8%
Dietary Fiber<1g2%
Sugars22g44%
Vitamin A
Vitamin C
Calcium
Iron

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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