Quick Asian Pickled Cabbage
Ingredients
Scale
- 1/2 head of green cabbage, tough outer leaves removed, cut into 1” pieces
- 1 large or two small carrots, thinly sliced on diagonal
- 1 cup rice (rice wine) vinegar
- 1 cup water
- 1 cup sugar
- 1 teaspoon kosher salt
- 2 to 3 dried small red chile pods, optional (see note)
Instructions
Place cabbage, carrots and chili peppers in a large, non-reactive bowl or divide into jars. Bring vinegar, water, sugar, and salt to a boil, stirring until sugar and salt are dissolved. Pour over cabbage, let cool then refrigerate for at least four hours.
Note: To prepare chiles, heat a skillet over medium-high heat. Add the chili peppers and allow to toast until fragrant, turning often as needed, watching carefully so as not to scorch, about 30 seconds or so.