Pickled Sweet and Sour Napa Cabbage (Dưa bắp cải chua ngọt) Recipe

 

Ingredients

1 Napa Cabbage

1 cup Sugar

Kosher Salt

1 Carrot

2 oz Shallots

1 cup Vinegar

3 Green Onions

Chili Pepper

1/4 cup Water

Cut out the Napa Cabbage core.  Rinse with water and set aside. 

Peel 1 Carrot.  Rinse with water and cut into strips. Place in a bowl and add in 1/2 tsp. Kosher Salt.  Mix well and set aside for 15 minutes. 

We’re only using the bottom half of the Napa Cabbage.  Cut about 2 inches pieces.  The top you can save for another dish. 

Place the Napa Cabbage into a large bowl. Add in 1 Tbsp. Kosher Salt.  Mix well and set aside for 15 minutes. 

Cut 3 Green Onions about 2 inches long. 

Mix the Napa Cabbage, Carrot, peeled 2 oz. Shallots and White section of the  Green Onions together. Place it outside for about 1 hour or until it’s slightly wilted. 

After it has wilted, place it in a bowl. Add the top section of the Green Onions. Add in 1 cup Vinegar and 1/4 cup Water.  Mix well.  Cover and set aside for 2 hours. 

After 2 hours, drain out the vinegar liquid.  Cut some Chili Peppers. Add 1 cup Sugar and the Chili Pepper into the veggies.  Mix.  Place it in a clean glass jar.  Seal it tight with a lid and wait for 1 day.  After 1 day it should be ready to serve with your meal.  Enjoy.