Sweet and Sour Pickled Red Cabbage
This is a super easy side dish that goes with almost any dishes. The bright colour of Sweet and Sour Pickled Red Cabbage is so attractive that you can even use a small amount of it as a garnish for grilled fish. The acidity of the sweet and sour pickling liquid is milder than other vinegar-based pickled vegetables.Don't forget to see the section 'MEAL IDEAS' below the recipe card! It gives you a list of dishes that I have already posted and this recipe that can make up a complete meal. I hope it is of help to you.
- Prep time
- 5 min
- Cook time
- 56 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 150g / 5.3oz red cabbage ( shredded finely)
- 1 tsp salt
- 4 tbsp rice wine vinegar
- 2 tbsp dashi stock ((note 1))
- 1½ tbsp sugar
Instructions
- 1
Put the shredded cabbage and salt in a bowl. Massage them to coat the cabbage pieces with salt well. Leave for 10-15 minutes to wilt the cabbage pieces.
- 2
Squeeze the water out of the cabbage and transfer it to a zip lock bag.
- 3
Mix the Pickling ingredients in a small bowl and mix well until the sugar is dissolved.
- 4
Add the pickling liquid to the bag, remove the air from the bag as much as possible and seal the bag (note 2).
- 5
Leave it for minimum 1 hour, preferably overnight in the fridge.
- 6
Serve a small amount of Sweet and Sour Pickled Red Cabbage as a side or a garnish for a main dish such as grilled fish.
- 7
If you are not using all the Pickled Red Cabbage immediately, transfer the cabbage with the pickling liquid to a jar, put the lid on and keep it in the fridge. It keeps for about 10 days.