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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: http://www.theworldwidegourmet.com/cooking/preserving/cabbage-japan.htm

List of Ingredients




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



Recipe



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.


Note:
Will keep for months in the refrigerator.