Recipe courtesy of Curtis Aikens

Pickled Cabbage

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  • Level: Easy
  • Yield: 4 servings
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Ingredients

Directions

  1. Cut the top off Chinese cabbage and reserve for another use. Trim the base of the cabbage, discard, and then cut the remaining cabbage into 2-inch slices. Place cabbage slices in a bowl and add garlic, chilies, sugar and salt. Stir to combine. Spoon or pour into a jar and seal. Let sit in the refrigerator for 3 days.
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