This dish is basically pickled Cabbage, and I use my Sushi Vinegar as marinade. My family’s Sushi Vinegar that I learned from my mother is fairly sweet. It can be used to marinate many vegetables. I added Garlic and Chilli. You can eat it straight away but I recommend to wait for a day. Just leave it in the fridge overnight. It taste much better next day.

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Makes

4 Servings

Ingredients

300g Cabbage
Salt for cooking

Sweet & Sour Marinade
1 Dried Chilli *sliced, OR Chilli Flakes as required
1 clove Garlic *thinly sliced
60ml (4 tablespoons) Rice Vinegar
50g (about 3 tablespoons) Sugar
1 teaspoon Salt

Method

1. In a mixing bowl, combine Sweet & Sour Marinade ingredients.
2. Cut Cabbage into bite-size pieces, cook in boiling salted water until slightly softened. DO NOT over-cook it. Drain and cool under cold water. When cooled enough to touch, squeeze firmly and remove excess water, and add to the marinade.
3. Set aside for 30 minutes or longer, occasionally tossing. After cooled down, keep in the fridge before serve. *Note: I recommend to leave it in the fridge overnight. I used a Ziplock bag to marinate.