Servings: —
recipeNotes: NOTE: You can make a quick and easy stir-fry with pickled cabbage. Heat 2 tablespoons oil in a wok and toss in 3 dried red chilies and 1 tablespoon minced garlic. Then the garlic begins to change color, toss in 2 cups drained, coarsely chopped cabbage. Stir-fry for about 2 minutes, until wilting, then season with 1 tablespoon Thai or Vietnamese fish sauce or 7 teaspoon salt. Stir briefly, turn out onto a plate, and serve. This makes an excellent foil for mild or rich dishes, such as coconut milk-based curries or soups. In Issaan it’s called pak som pad, in Laos, khoua Pak
pak kat dong THAILAND]
Unlike many pickles, this slightly sweet, intense version of pickled cabbage doesn’t make you wait for weeks. Two days after it goes into the jars, it’s ready, still slightly crunchy and bursting with flavor. Over time, the cabbage softens and the flavors mellow. This makes a good addition to a vegetable plate or, finely chopped, a kind of chutney/pickle condiment to accompany any rice or noodle meal. Or stir-fry it as an accompaniment for a rice meal (see Note.)
Ingredients
1 medium Savoy cabbage (about 21/2 pounds), or 21/2 pounds Swatow mustard greens
2 cups rice vinegar
1 cup sugar
2 tablespoons kosher salt
Directions
Peel off and discard any discolored leaves, then cut the cabbage lengthwise in half. Cut out the core and discard. Cut the cabbage into thin wedges, then cut crosswise into approximately 2 -inch pieces. (If using the greens, cut into roughly rectangular pieces about I by 2 inches.) Spread out on a tray or basket in a warm or sunny place, cover loosely with a white cotton cloth, and let wilt for 6 to 12 hours.
Place the remaining ingredients in a nonreactive pot and bring to a boil. Let cool to room temperature.
Meanwhile, sterilize two I -pint glass canning jars and their lids. Stuff the cabbage into the sterile jars, using sterile tongs. Pour the vinegar mixture over to cover, then seal tightly. Let stand for 2 days at room temperature (or, if the weather is very hot, in a cool place) before using. Store in the refrigerator. Use within 3 weeks.
Makes 2 pints pickled cabbage