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| Quick pickled cabbage |
Harvested a cabbage but weather too hot to think of
cooking it, so pickle it for one afternoon to eat raw, similar to making
Kimchi.
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| Quick pickled cabbage |
1. Cut cabbage into thin strips, season with
1% its weight of salt, 2% of brown sugar, add garlic, chili and pepper to your
taste, mix very well. Leave at room temperature and mix again every hour or
two.
2. To serve, pour away the liquid, serve as
such, or mix with roasted pine nut for some protein and coriander for aroma.
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