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Asian/Hawaiin | |
| 1 head napa cabbage (about 3 pounds) Kosher salt 1/4 cup seasoned rice vinegar 2 tablespoons sambal (chili garlic sauce) 2 tablespoons sugar 1 tablespoon toasted sesame oil 1 clove garlic, minced 1/2 teaspoon peeled and grated fresh ginger Freshly cracked black pepper 1 cup julienne carrot 1 cup julienned daikon 2 scallions, cut on the bias into 1-inch-long ribbons | |
Begin by slicing the cabbage crosswise into 1/2-inch-thick slices. Place in a large colander and toss together with 2 tablespoons salt. Squeeze out the cabbage with your hands or tongs to force the salt into the cabbage and this will start drawing out the water immediately (this is what gives the pickled cabbage its distinctive crunch when finished). Leave to sit in a colander for 30 minutes. In a large mixing bowl, combine the rice vinegar, sambal, sugar, toasted sesame oil, garlic, ginger and season with salt and pepper. Whisk together well. Add the carrots, daikon and scallions. Rinse the cabbage under cold running water and firmly squeeze out excess liquid. Add the cabbage to the bowl with the other ingredients and mix well. You can choose to serve this immediately OR if you prefer, you can pack it into a 1-gallon jar, seal, wrap in plastic and leave to sit in the refrigerator for at least 24 hours before serving. | |
Unrated | |
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