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    Japanese - Pickled Cabbage

    Source of Recipe

    from link below

    Recipe Introduction

    The Japanese serve these pickled vegetables before dessert as part of a traditional meal to aid digestion.
    To serve, shred the cabbage; place in small individual bowls and season with a few drops of soy sauce, or present it attractively with other pickled vegetables as in the photo, by rolling some pickled cabbage around a piece of pickled carrot and fresh green onion.

    Recipe Link:

    List of Ingredients

    head of cabbage
    3 cups rice vinegar
    2 tablespoons salt
    5 tablespoons white granulated sugar
    2 cups water
    lemon zest strips


    Remove the core from the cabbage.
    Rinse the leaves with water and dry them.
    Cut into 2 inch pieces and pack into jars.
    Mix the rice vinegar, salt, sugar and water into a small
    saucepan and bring to a boil over a high heat.
    Pour the boiling liquid over the cabbage.
    Add a strip of lemon zest to the top.
    Cover immediately to seal.
    Let cool, then set for a few days in the refrigerator or
    in a very cool place, away from light.

    Will keep for months in the refrigerator.




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