Asian Hot Pickled Cabbage

Asian Hot Pickled Cabbage

{Similar to Thai Wasabi }

2 pounds cabbage-quartered
and sliced into 1-1/2" pieces
5 scallions
1/4 cup Kosher salt
1 cup shredded carrot
1/2 tsp fresh grated ginger
6 Tbsp red pepper flakes
1-2 Tbsp minced fresh garlic
1 Tbsp salt

Put cabbage in a large bowl and add Kosher salt.

Toss so cabbage is coated evenly.
Let stand for 30 to 60 minutes, tossing a few times
during that period.

Rinse in cold water and drain. Mix with remaining ingredients and pack into a large crock .

Add water to cover . Allow to sit for 2 to 5 days,
then refrigerate, covered in the crock or individual glass jars.

NOTE: to make milder decrease red pepper and or ginger to your taste.

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