Pickled Cabbage

Sometime back, an anonymous left a suggestion on my Plum Sauce Achar, on using shredded cabbage and sprinkling some salt and then leaving it in the refrigerator for 20 minutes. That sounds like making Sauerkraut and led me to making this. This pickled cabbage recipe requires slightly more work but it is much more simplified than compared to Sauerkraut. Some pickled recipes require you to boil the vinegar to blanch the vegetables. In this recipe, I skipped that process. It tastes better when serves chilled and sprinkle some roasted sesame seeds, if desired. If you like it spicy, add one or two chilli padi.

Preparation: 10 mins

Ingredients (serves 4)
° 300g round cabbage/white cabbage, shredded
° 50g carrot, peeled and shredded
° 1 tablespoon salt
° 100ml-125ml white rice vinegar or distilled white vinegar
° 4 tablespoons sugar, or to taste

Method
1. Sprinkle the salt on the shredded cabbage, carrot and mix well. Let it sweat for 2-3 hours.
2. Drain and squeeze the shredded cabbage and carrot to remove the moisture as much as possible.
3. Combine the shredded cabbage, carrot, vinegar and sugar in a glass container, mix well and leave to stand for 24 hours prior to serving.