This recipe is a slight variant for Kimchi ( a Korean/ Chinese pickled or marinated vegetables)
Ingredients
Cabbage (cut into slightly big squares) - 1 cup
Vinegar - 2 tbsp
Sugar - 1 tbsp
Salt to taste
Red chilli paste - 2 tbsp (Increase or decrease the quantity according to your taste)
Method
1. Cut the cabbage into little big squares. You can use chinese cabbage if you can get one.
2. Put vinegar, sugar, salt and red chilli paste into the cabbage and mix well.
3. You can preserve this simple pickle for about more than a week by keeping it in an air tight container in the fridge.
Note: To make fresh red chilli paste, take some whole dry kashmiri chilli and soak it in warm water for 5 to 10 minutes. When it turns soft, grind it in mixie. You can store this in fridge for 2 to 3 days.
Thanks for visiting
Ingredients
Cabbage (cut into slightly big squares) - 1 cup
Vinegar - 2 tbsp
Sugar - 1 tbsp
Salt to taste
Red chilli paste - 2 tbsp (Increase or decrease the quantity according to your taste)
Method
1. Cut the cabbage into little big squares. You can use chinese cabbage if you can get one.
2. Put vinegar, sugar, salt and red chilli paste into the cabbage and mix well.
3. You can preserve this simple pickle for about more than a week by keeping it in an air tight container in the fridge.
Note: To make fresh red chilli paste, take some whole dry kashmiri chilli and soak it in warm water for 5 to 10 minutes. When it turns soft, grind it in mixie. You can store this in fridge for 2 to 3 days.
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| Chinese pickle |
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Happy Cooking!!
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