Sweet and Sour Pickled Red Cabbage

Method7 steps · about 1 hr 20 min

1. 1

   Step 1: Wash and finely shred the red cabbage (150 g). Massage it with the teaspoon of salt (1 tsp) in a bowl, then leave for ten to fifteen minutes until wilted.

   Wilt salted cabbage · 15 minUses 150 g red cabbage, shredded finely · 1 tsp salt

   
2. 2

   Step 2: Squeeze as much released water as possible from the wilted cabbage and put it in a clean zip-lock bag. Discard the squeezed-out liquid.

   Uses All the wilted cabbage

3. 3

   Step 3: Mix all the rice wine vinegar (4 tbsp), prepared dashi and sugar (1½ tbsp) in a small bowl until the sugar dissolves.

   Uses 4 tbsp rice wine vinegar · 2 tbsp dashi stock (note 1) · 1½ tbsp sugar

4. 4

   Step 4: Add all the pickling liquid to the bag of cabbage. Gently press out as much air as possible and seal the bag securely.

   Uses All the drained cabbage · All the mixed pickling liquid

   
5. 5

   Step 5: Refrigerate for at least one hour, preferably overnight, to pickle the cabbage and develop its bright colour.

   Initial cold pickle: at least 1 hour · 60 minUses The complete filled bag

6. 6

   Step 6: Serve the pickled cabbage in four small side portions or use a little as a garnish, lifting it out of the liquid with clean utensils.

   Uses A small drained portion of the prepared cabbage per side serving

   
7. 7

   Step 7: If keeping a remainder, transfer it with its pickling liquid to a clean covered jar and keep refrigerated. Use clean utensils when taking portions; this is a refrigerator pickle.

   Uses The unserved cabbage with its retained pickling liquid