This pickled cabbage will be your next best friend, if you are craving something sweet, tangy and crunchy!! It is super easy to make and sure to satisfy your taste buds! Give it a try today!!
Course: Appetizer, banchan, Salad, Side Dish
Cuisine: Fusion
Servings: 10people
Calories:
Author: Seasoned by Jin
Equipment
76 oz glass jar with lid
mortar and pesto
Ingredients
9ozpurple cabbagechopped
5ozgreen cabbagechopped
2ozonionsliced
1mediumcarrotjulienned
2clovegarlicsliced
1cupdistilled vinegar
3ozpalm sugar
5tspsea salt
2cupboiling hot water
Instructions
Sterilize the glass jar, dry completely and set aside.
Chop and slice all the vegetables, set aside.
Pound the palm sugar with mortar and pesto. Set aside. Boil Water.
Into the glass jar, add all the veggies then the rest of ingredients. Pour water last.
Close lid tight and shake until sugar and salt is dissolved. Leave in room temperature for 24hours. Open the lid and close tight before storing into fridge to let air out. Consume as needed and keep in fridge for freshness. Consume within 3 weeks.