in Japan

Red cabbage, Japanese pickled

updated

Spread the love

Ingredients for 4 servings:

  • ¼ red cabbage
  • 100 ml red wine vinegar
  • 2 tbsp salt
  • 2 tbsp sugar
  • 1 tbsp chili flakes
  • 2 tbsp mustard seeds or coriander seeds
  • 1 garlic clove(s)

Instructions

Working time approx. 15 minutes; Rest time approx. 12 hours; Total time approx. 12 hours 15 minutes

traditional red cabbage with a touch of Japan

Wash the red cabbage and cut into strips. Peel the garlic clove and slice thinly. Combine all ingredients in a bowl. Pour boiling water over the red cabbage, just enough to cover it. Let the pickled red cabbage marinate overnight in the refrigerator. The red cabbage will keep refrigerated for at least a week.

Facebook Comments

Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

Brussels sprouts with Japanese miso glaze

Massaman Curry