Friday, August 10, 2012

Chinese pickled red Cabbage and ginger

The dressing can be made in the TMX,  but the Cabbage is best cut by hand.   Love this dish as it keeps submerged in the dressing ,  in the fridge,   and can be served with hot or cold dishes.   I haven't come across anyone who hasn't liked this.  I have adapted this recipe from Belinda Jeffery's Collected recipes.
750g RED cabbage,  1 small or 1/2 large.
3 teaspoons of salt
2 Tablespoons of fresh ginger, chopped
1  1/2  cups ( 375 mls. ) of rice vinegar
1  1/2 cups, (330g ) caster sugar
1/2 to 1 small red chilli seeded and thinly sliced, or 1/2 teaspoon of chilli flakes.
Shred cabbage as thinly as possible , by hand. 
Toss cabbage with salt and place in a colander over the sink with a plate on top.  Place a couple of tins on top to press the liquid from the cabbage.
Leave to drain for 3 hours , at room temperature.

While the cabbage is draining, Zap the ginger and chill  and sugar in the TMX.  Scrape down and Zap again. 
Add vinegar and mix on reverse until sugar is disolved.
Set aside.
Add to drained cabbage and store in plastic container in fridge for at least 8 hours.
Press cabbage under dressing while in fridge.

This has a nice sweet and sour zing.

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