Pickled red cabbage
- Preparation and cooking time
- Total time
- + marinating
- Easy
- Serves 6 as a side
Ingredients
- 1 small red cabbage
- 4cm piece ginger, shredded
- 2 bird's-eye chillies
- 100ml rice wine vinegar
- 50g caster sugar
- 2 tsp sesame oil
- 2 tsp black sesame seeds
Method
- STEP 1
Quarter the cabbage and discard any wilted outer leaves. Cut away the core then finely shred the rest with a mandoline or sharp knife. Put in a bowl with the ginger. Slit the chillies (this will release a little heat without becoming overpowering) and add to the bowl. Mix the vinegar and sugar until the sugar has dissolved, then stir in 100ml water and 1 tsp salt. Pour over the cabbage, toss well and leave for at least 2 hours, tossing every 30 minutes.
- STEP 2
Drain the cabbage well, put in a serving bowl and sprinkle over the sesame oil
and seeds.
