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Sweet and Sour Pickled Red Cabbage in a small serving plate..
Sweet and Sour Pickled Red Cabbage
Prep Time
5 mins
Wilting and minimum pickling time
1 hr 15 mins
Total Time
1 hr 20 mins
 

This is a super easy side dish that goes with almost any dishes. The bright colour of Sweet and Sour Pickled Red Cabbage is so attractive that you can even use a small amount of it as a garnish for grilled fish. The acidity of the sweet and sour pickling liquid is milder than other vinegar-based pickled vegetables.

Don't forget to see the section 'MEAL IDEAS' below the recipe card! It gives you a list of dishes that I have already posted and this recipe that can make up a complete meal. I hope it is of help to you.

Recipe Type: Side
Cuisine: Japanese
Keyword: japanese pickles, red cabbage, sweet and sour
Serves: 4 as a side
Author: Yumiko
Ingredients (tbsp=15ml, cup=250ml)
  • 150g / 5.3oz red cabbage shredded finely
  • 1 tsp salt
Pickling
  • 4 tbsp rice wine vinegar
  • 2 tbsp dashi stock (note 1)
  • tbsp sugar
Instructions
  1. Put the shredded cabbage and salt in a bowl. Massage them to coat the cabbage pieces with salt well. Leave for 10-15 minutes to wilt the cabbage pieces.
  2. Squeeze the water out of the cabbage and transfer it to a zip lock bag.

  3. Mix the Pickling ingredients in a small bowl and mix well until the sugar is dissolved.

  4. Add the pickling liquid to the bag, remove the air from the bag as much as possible and seal the bag (note 2).

  5. Leave it for minimum 1 hour, preferably overnight in the fridge.

  6. Serve a small amount of Sweet and Sour Pickled Red Cabbage as a side or a garnish for a main dish such as grilled fish.

  7. If you are not using all the Pickled Red Cabbage immediately, transfer the cabbage with the pickling liquid to a jar, put the lid on and keep it in the fridge. It keeps for about 10 days.

Recipe Notes

1. If you use konbu dashi instead of awase dashi, you can make it vegetarian.

2. To remove air from the bag, I do the following:
a) Fill the basin with water and lower the half-sealed zip lock bag slowly into the water.
b) Gently massage the bottom of the bag, steering the air bubbles towards the surface.
c) Gradually lower the bag to just below the zip line while eliminating the air bubbles.
d) Once most of the air is out, seal the bag.

3. Nutrition per serving as a side. Assumed 50% of salt is absorbed when wilting the cabbage and 50% of the pickling liquid is consumed, which is probably more than actual amount.

serving: 66g calories: 37kcal fat: 0.1g (0%) saturated fat: 0g (0%) trans fat: 0.0g polyunsaturated fat: 0g monounsaturated fat: 0g cholesterol: 0.1mg (0%) sodium: 313mg (13%) potassium: 102mg (3%) carbohydrates: 7.5g (3%) dietary fibre: 0.8g (3%) sugar: 6.9g protein: 0.7g vitamin a: 8% vitamin c: 36% calcium: 1.4% iron: 1.7%